And it’s well loved by many. Thanks for sharing! 12 issues direct to your door - never miss an issue Hope this helps! Sprinkle the flaked almonds around the edge of the cake. There was a little less overall rhubarb flavor, but the cake was still delicious! In American, butter comes packaged with tablespoon/cup markings. I have only made this recipe using the full cup of Greek yogurt. I love rhubarb, Greek yogurt, and those crunchy sliced almonds! This worked out great for me! Thank you so much, Mary Ann! I love how versatile it is, and I can keep essentially making the same cake but mixing it up to keep it interesting. That’s why I don’t make them as often as I would like. Stop to scrap down the sides of the bowl as necessary. And dessert, while I’m at it. Best of British: Christmas lunch traditions. Stir in the sugar and almonds then beat in the melted butter and beaten eggs to give a soft dropping consistency. And glad you were able to increase the bake time to get it to set. Flavored with orange zest, cardamom and a splash of both vanilla and almond extract, this dessert (although I also find it “wholesome” enough to be served at brunch) is as tasty as it is beautiful. I’ve been making this for over 3 years since I found your first recipe and it’s always been a hit. Combine the rhubarb and almond meal in a large bowl, mixing well to evenly coat the rhubarb in almond meal (this will prevent the rhubarb from sinking to â¦ Cut the rhubarb into lengths roughly 7-10cm (3-4 inches) long . Cheers, girlfriend! Anyway, enough university talk. The moist, nutty crumb gave it away. Simply stunning, Liz! Pre-heat your oven to 350 degrees. Your email address will not be published. Then carefully spread the remaining cake batter on top, followed by the remaining rhubarb, the sliced almonds and the remaining 1 tablespoon of sugar. In a large bowl, beat brown sugar, oil, egg and vanilla together until smooth. Or perhaps pear! It only took me a couple bites to figure out that the cake was made with almond flour. Beautiful cake, Liz and completely appropriate for breakfast . Leave in the tin to cool before transferring to a wire rack. As I approach a full two months of sheltering-in-place by myself, it’s these small, simple joys that are really driving me. Your suggestion of apple would be great. But I decided to give the photographs a facelift, in hopes of enticing even more of you to try it. Sprinkle over 1 tablespoon of the extra sugar. This cake is definitely appropriate for all times of the day! If the stalks are thick, slice them in â¦ Thanks for sharing your experience with me. I haven’t tried it with frozen rhubarb, so I’m so happy to hear that it worked out. Since rhubarb isn’t in season now (September) abt suggestions on other fruit to use? Grease a 20cm springform tin and line the base and sides with baking paper. Scatter the raw sugar and sliced almonds over the cake Bake for about 30-40 minutes, until set in the middle, and golden brown on top. I personally have not. And I love to experiment in the kitchen! Thanks for the great recipe! Thanks, Liren! This is THE perfect breakfast. So in step 5, I simply skipped the middle layer and only used rhubarb for the top. 70 Comments // Leave a Comment ». Then cut the rhubarb into pieces about 1 1/2-2 inches in length. Yeah, I’m the same way. Did you use thick Greek yogurt or something else? This recipe is a cake, so it’s sweet but not overly so. I’ve since updated the text and photographs. This fabulous cake can be served for brunch or dessert. Then run a knife around the outer edge of the cake, release the sides of the springform pan and lift it off. I love pineapple. My Beer Nog and Bourbon Co, NEW! I made this with 3 cups of thawed and throughly drained rhubarb frozen last summer. Glad it was delicious, Debra! Good reminder about squeezing out all the excess liquid from the rhubarb! I would try an all-purpose blend from a reputable source (Bob’s Redmill and King Arthur Flour both have good ones!). Remove cake from oven and line outside rim of cake with sliced almonds and additional sugar, if desired. If not serving warm, allow to cool completely. Spoon half the mixture over the base of the cake tin. Will definitely make again especially for a party. https://www.bbcgoodfood.com/howto/guide/top-10-rhubarb-recipes Almond flour creates such a tender and delicious crumb in cake. The flavors of this cake are perfect. You can use the images here as a guide, spacing out the rhubarb to match. Just made this delicious cake tonight with frozen rhubarb and it’s great. And even if you don’t have an ounce of cake decorating skills in your body, you need not to worry. In a medium mixing bowl, stir together the sugar, almond meal, rice flour, baking powder, and salt until all is well mixed, working out any clumps. If you’re looking for something special to make Mom for Mother’s Day this weekend, I highly recommend this Rhubarb-Almond Cake. I’m always thrilled for the arrival of seasonal produce. Can I use something other then almond meal? This post was originally published here May 9, 2016. Love the addition of the almond meal and the almond extract and the hint of cardamon. So glad you BOTH loved it! And the addition of berries sounds amazing! Cinnamon custard and ginger Chantilly cream. Arrange the rest of the rhubarb on top, in a circle, filling in any gaps (keeping it away from the edges). Layer about half of the rhubarb on top, leaving about 1-inch between the pieces and around the edges of the pan. It’s my only form of self control! Just gorgeous… and I love the addition of greek yogurt. Preheat oven to 180C/350F. Trim and discard any leaves and woody ends from the rhubarb. The bright liveliness of the rhubarb is front and center, the sourness mellowed slightly with vanilla and butter, while the base of the cake, made entirely of almond meal and no flour, whispers of cardamon. That is so awesome to hear. This cake is gorgeous- those sliced almonds and that pretty pink rhubarb is just to die for . I have made it many times with fresh (and made several other versions of this recipe with different fresh fruits) and have never had a problem. So glad you loved it! We use a 3rd party, RedEye, to send out our newsletter but rest assured that your data will only be used for this purpose and not passed on to any other 3rd parties. Lightly grease a roughly 12 x 9-inch sheet pan , line the â¦ The cake starts with a rich, almond cake batter infused with almond meal and almond extract. I just wanted to point out though, that my bake time was double the listed bake time to get the center to set. I’ve also made it with many variations, using the same base recipe but using blueberries and lemon zest, passionfruit and orange, raspberry etc. Made this cake last night. This is the perfect teatime treat and it also makes a delicious pudding – serve it barely warm with custard or cream. This looks amazing! I’ve been mixing the rhubarb with some raspberries/tay berries too. It was in the oven for an hour. Hi! We finished that meal with our friends by sharing a piece of rhubarb cake. Pour the batter in the baking dish and carefully place thin pieces of rhubarb in it. I just looked up a grams conversion and saved the recipe into my notes, but I’m actually confused about how you’d go about accurately measuring out butter in cups or tablespoons? In a medium bowl, whisk together the flour, almond meal, baking powder, baking soda, cardamom and salt. Yes. This cake is spectacular!! Ha ha. Would I use the same amount Of fruit? I have not made with recipe with frozen rhubarb, so that could be the culprit. Trying to fit it in a measuring cup wouldn’t have been super accurate. Slice rhubarb in â¦ First, I was out of Greek yogurt. In this flour-less upside down cake, I resisted the temptation to add berries or other fruit, in order to highlight rhubarbâs true flavor. Thanks, Cheyanne. XOXO! In another bowl combine soft butter, sugar and extract and beat with â¦ Next time I would add more rhubarb and cardamom but that is just my preference. Making it asap! I only have 200ml of Greek yoghurt do you think that will work ok? That’s the standard here and I will continue to post recipes using those measurements. Thanks. very delicate, moist crumb, and beautiful flavors. Slice the rhubarb into pieces that are just shorter than the radius of your cake tin, ideally 6 or 8 pieces. Sift the flour, baking powder, bicarbonate of soda and salt into a â¦ Gradually add the dry ingredients to your mixer, beating on low speed until no more white streaks remain. xoxo, OMGeee LIZ!! I don’t often use my spring form pan and was so thrilled that it turned out exactly like your picture. If the stalks are thick, slice them in half lengthwise. I, Santas drink of choice? We’re living label free, then! I made it last year, and it was one of the best cakes I ever ate. Required fields are marked *. Take the cake out and freeze it properly. Easy Peppermint Candy Cane Brownies. I’ve been enjoying so much of it… all sweet applications. A great, 1/2 cup (8 tablespoons) unsalted butter, softened at room temperature, 1 cup plus 1 tablespoon granulated sugar, divided. https://www.thekitchenmccabe.com/.../05/06/rhubarb-upside-down-almond-cake Yay! It definitely needed more bake time – at least an extra 15 mins but not sure if it was because I used a pie dish (I didn’t realize I needed a springform until I already bought ingredients). Cake should be consumed at all times of the day. This Orange Hot Chocolate is NEW o, It feels like the kind of Sunday where I just want, No Holiday is complete without Armenian Paklava! Rhubarb Almond Cake is a seasonal snacking cake that balances flavors both sweet and tart. Yay! Arrange just under half â¦ Itâs a great ingredient to incorporate into cake â especially a dense, rich cake chock-full of almond paste and eggs like the one here. I have zero standards when it comes to cake.. Really. Combine flour, salt and bicarb â¦ Grease and line the base and sides of a 9 inch/23cm cake tin with baking paper. 400g rhubarb, trimmed and cut into 4cm lengths (cut in half lengthways first if very fat). A food writer and stylist for numerous food publications, Linda is also an established author with a plethora of cookbooks to her name, on everything from barbecues to ice cream. Preheat the oven 180°C, fan 160°C, gas 4. Add the ground almonds and orange zest, sift over the flour and baking powder and mix well. Your email address will not be published. If you try it, let me know! But I imagine it would be ok. You could probably cut down on the sugar a couple tablespoons if you wish. This creative space is where I share my passion for food and photography. https://www.simmerandsauce.com/sweets/rhubarb-almond-snacking-cake Preheat the oven to 375 degrees Fahrenheit. It’s literally what me and my family have based our entire lives on. My husband wasn’t too keen on trying it because he “wasn’t sure how he feels about rhubarb” but I forced him to take a slice to work and he just texted me saying how amazing it was . Combine the rhubarb and almond meal in a large bowl, mixing well to evenly coat the rhubarb in almond meal (this will prevent the rhubarb from sinking to the bottom of the cake during cooking). The cake can be stored at room temperature in an airtight container for 1-2 days. It was delicious! My mouth is watering just thinking about a hunk or three of this treat! That’s great to hear! Trim and discard any leaves and woody ends from the rhubarb. Add the almond milk, orange â¦ This look so good! Yay! In your stand mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar on medium-high speed until light and fluffy, about 3-4 minutes. To me, if there is fruit or nuts, or it’s name contains “crumb” or “coffee” than the cake is perfectly acceptable for breakfast. Put the butter and sugar in a bowl and cream together with an electric whisk until pale and fluffy. I added blueberries when I made this cake in the spring. And I’m fully embracing it. It was soooo good. Sprinkle the whole surface of the cake â¦ Do you use this almond cake recipe for any other kinds of cakes? Your Rhubarb-Almond cake is ready to serve. I think I might try it with fresh pineapple pieces, what do you think, will it work? Preheat the oven to 325 degrees Fahrenheit with a rack in the middle and a rack in the upper third of â¦ I love everything about this! Spoon half the mixture into the tin, carefully spreading it right to the edges. I’ve had, in my head, an idea for a tart with similar flavors. Just wanted to say I made this cake Saturday for two different dinners, and it got rave reviews, even from non-rhubarb lovers. Welcome to Floating Kitchen! If you put it in front of me, it’s a gonner! Sorry for yelling. Glad you love the cake and have found it fun and enjoyable to make lots of different variations! Sorry for me poor english …. I have not tried this recipe with frozen rhubarb. Sorry you had trouble with this recipe, Wendy. A gorgeous spring/summer cake! 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