Rhubarb Almond Cake
One of the most beautiful and delicious rhubarb almond cakes!
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Servings :
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
- ⅔ cup (130 g) white sugar
- 2 organic eggs
- 1 tsp vanilla extract
- 2 cups (200 g) almond meal or almond flour, ground almonds
- ⅔ 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”
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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