Rhubarb Almond Cake

One of the most beautiful and delicious rhubarb almond cake! An easy cake recipe to make the best out of the short rhubarb season!

A popular springtime coffee cake with juicy rhubarb and almonds! This rhubarb cake is moist, sweet, fruity, nutty, easy and quick to prepare, and a real eye-catcher!

The pinkish rhubarb topping paired with almond flakes looks simply stunning and makes quite an impression on guests. Serve it along with a cup of tea or coffee on a sunny spring day, and everyone is happy!

Rhubarb is one of the most beloved spring vegetables and is especially suitable for baking. It makes any cake incredibly juicy and provides a beautiful fresh taste due to its slightly sour appearance. Thus, stored in the refrigerator, it is still juicy after three days!

The cake batter consists mainly of ground almonds and little spelt flour. Use dairy-free butter, and feel free to swap white sugar with coconut sugar to make it refined sugar-free.

I did not test the recipe with gluten-free flour and coconut oil, but if you want to try and make it paleo-friendly anyways, replace spelt flour with a 1:1 gluten-free flour (although I don’t give any guarantee).

Use Unpeeled Rhubarb

Very important: Don’t peel the rhubarb for this recipe!

First, it’s not necessary to peel rhubarb even though some anticipate it. Second, in order to achieve that beautiful dark-pinkish rhubarb color on top of the rhubarb almond cake, you have to use it unpeeled. If you peel the rhubarb, it will turn green. I always watch out for the most dark-reddish rhubarb when grocery shopping!

Rhubarb Cake Recipe – Step-by-Step

This step-by-step guide will help you along the way – definitely recommended if you’re a baking beginner! The exact quantities and everything else you need to know for the recipe can be found in the recipe card below.

• Preheat the oven to 350°F (180°C). Line an 8-inch (20cm) springform pan with parchment paper and place it on a rimmed baking sheet to catch any drips.
• Wash and trim rhubarb. Slice half of them into ½ -inch (1cm), and the other half into 2-inch (5cm) pieces. Place each half in a bowl with one tablespoon of sugar, toss, and set aside.

• In a stand mixer, cream dairy-free butter (room temperature) and sugar for one minute. Add eggs and vanilla extract, mix until fluffy and creamy.
• Add almond meal, spelt flour, baking powder, salt, and orange zest, mix well.

• Fold in the sugar-tossed ½-inch rhubarb pieces.
• Pour the batter into the prepared pan. Arrange the sugar-tossed 2-inch rhubarb pieces on top of the batter.

• Sprinkle over almond flakes.
• Bake for 65-70 minutes in the preheated oven. Remove from the oven, place on a wire rack, and let it cool completely in the springform pan or serve slightly warm.

• Indulge!

Recipe FAQ & Tips

How long does this cake stay fresh? Store leftovers in an airtight container or packed with aluminum foil in the refrigerator for up to 3 days. 

Can I freeze leftovers? Absolutely! Once cool, transfer the cake into a freezer bag and freeze for a maximum of 3 months. Allow to thaw in the fridge overnight, or rebake frozen cake for a few minutes in the oven. Defrosting is even faster if you freeze the cake already sliced so that you can defrost single slices at room temperature (approx. 1 hour).

Almond Meal: This recipe works with either almond meal, almond flour, or ground almonds. You can even opt-in for ground hazelnuts instead of almonds; it does taste delicious too, and slightly nuttier.

More Cake Recipes You’ll Love:

• Paleo Chocolate Chip Banana Bread
• Paleo Zucchini Bread
• Paleo Pear Chocolate Olive Oil Cake
• Paleo Brownie
• Carrot Cake with Cream Cheese Frosting

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