Anytime Rhubarb Almond Cake
Anytime Rhubarb Almond Cake is an easy-to-make, moist, and tender dessert recipe perfect for springtime and rhubarb season.
Servings: 14 servings
Calories: 324kcal
Ingredients
- 2 cups all-purpose flour
- ½ cup blanched sliced almonds (plus more for garnishing top of the cake)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup butter softened, plus more for buttering pan
- 1 ½ cups granulated sugar
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- 1 cup sour cream
Topping
- ½ lb. rhubarb halved horizontally and cut lengthwise if thick
- ¼ cup sliced almonds
- 2 tablespoons granulated sugar
Instructions
- Preheat the oven to 350° degrees. Butter sides and bottoms of a 9-inch springform pan (or use nonstick cooking spray).
- In a spice or nut grinder (or food processor or blender), pulse the almonds until finely ground. Then in a medium bowl, combine the flour, ground almonds, baking powder, and salt. Set aside.
- With an electric mixer or stand mixer, cream the butter and sugar until light and fluffy; about 5 minutes. Beat in the eggs, one at a time, until mixed, then add the almond and vanilla extracts along with the sour cream.
- Beat in the flour mixture just until mixed with no dry flour streaks.
- Transfer the dough to the springform pan and smooth the batter with a spatula. Top with rhubarb, creating your desired pattern. Sprinkle with almonds and 2 tablespoons of granulated sugar.
- Bake 40 minutes to 1 hour, or until the top is golden and springs back when lightly pressed. During the last 10 minutes of baking, place a sheet of parchment paper over the cake if it is browning too quickly. Cool in the pan on a wire rack for 10 minutes before removing the sides of the pan. When ready to serve, sift powdered sugar on top and slice into wedges.
Nutrition
Calories: 324kcal | Carbohydrates: 37g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 272mg | Potassium: 98mg | Fiber: 1g | Sugar: 22g | Vitamin A: 494IU | Vitamin C: 0.1mg | Calcium: 78mg | Iron: 1mg