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a slice of rhubarb almond cake on a blue plate
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5 from 2 votes

Rhubarb Almond Cake

One of the most beautiful and delicious rhubarb almond cakes!
Course Dessert
Cuisine Vegetarian
Keyword rhubarb almond cake, rhubarb cake, rhubarb cake recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 8
Calories 325kcal
Author Aline Cueni



  • 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.


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”


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