*This post may contain affiliate links. Thank you for your support.

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

rhubarb almond cake

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!

a slice of rhubarb almond cake on a blue plate

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).

side shot of a slice rhubarb cake

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 with a knife

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.
Rhubarb Almond Cake Recipe Step-1
  • 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.
Rhubarb Almond Cake Recipe Step-2-5
  • 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.
Rhubarb Almond Cake Recipe Step-6-9
  • 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.
Rhubarb Almond Cake Recipe Step-10-11
  • Indulge!
macro side shot of a slice rhubarb cake

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.

a sliced rhubarb cake in a cake pan next to two blue plates

More Cake Recipes You’ll Love:

Did You Try This Recipe?

I would love it if you leave me a 5-star rating or comment. This way, I better get to know which recipes you like and can make more of them.

Please follow me on Facebook, Instagram, and Pinterest for more free recipes! I would be thrilled to welcome you to my community!

📖 Recipe

a slice of rhubarb almond cake on a blue plate

Rhubarb Almond Cake

One of the most beautiful and delicious rhubarb almond cakes!
Author : Aline Cueni
5 from 3 votes

Click on the stars to leave a vote!

Prep Time :15 minutes
Cook Time :1 hour 5 minutes
Total Time :1 hour 20 minutes
Servings : 8
Calories : 325kcal

Ingredients
 

  • 14 oz (400 g) rhubarb trimmed
  • 2 tbsp white sugar
  • 1 stick + 2 tbsp (140 g) dairy-free butter at room temperature
  • cup (130 g) white sugar
  • 2 organic eggs
  • 1 tsp vanilla extract
  • 2 cups (200 g) almond meal or almond flour, ground almonds
  • cup (80 g) spelt flour or all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • grated zest from 1 organic orange
  • 2 tbsp almond flakes

Instructions
 

  • Preheat the oven to 350°F (180°C). Line an 8-inch (20cm) springform pan with parchment paper and place on a rimmed baking sheet to catch any drips.
  • Slice half of the rhubarb into ½ -inch (1cm), and the other half into 2-inch (5cm) pieces. Place each half in a bowl with 1 tablespoon of sugar, toss, and set aside.
  • In a stand mixer, cream butter and sugar for one minute. Add eggs and vanilla extract, mix until creamy.
  • Add almond meal, spelt flour, baking powder, salt, and orange zest, mix well.
  • Fold in sugar-tossed ½-inch rhubarb pieces.
  • Pour the batter into the prepared pan. Arrange sugar-tossed 2-inch rhubarb pieces on top of the batter. Sprinkle over almond flakes.
  • Bake for 65-70 minutes. Remove from the oven, place on a wire rack, and let it cool completely in the springform pan or serve slightly warm.

Notes

Make your own almond meal with this easy DIY Almond Meal Recipe!
Store leftovers in an airtight container or packed in aluminum wrap for up to 3 days in the refrigerator. → Although this cake tastes best when eaten within the same day.
Freeze: Once cool, transfer the cake (I suggest slicing it beforehand) 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. Single slices can be thawed for 1 hour at room temperature.
Recipe adapted from Sainsbury’s Magazine “Rhubarb and Almond Cake”

Nutrition

Calories: 325kcal | Carbohydrates: 37g | Protein: 10g | Fat: 17g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 165mg | Potassium: 286mg | Fiber: 6g | Sugar: 21g | Vitamin A: 110IU | Vitamin C: 4mg | Calcium: 161mg | Iron: 2mg

Comments

No Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




5 from 3 votes (3 ratings without comment)

This site uses Akismet to reduce spam. Learn how your comment data is processed.