Get ready to transform your ordinary baking routine with this irresistible Anytime Rhubarb Almond Cake that promises to be a showstopper at any gathering! Imagine a perfectly moist, golden cake bursting with tangy rhubarb and rich almond flavors that will have everyone begging for seconds. Whether you're a seasoned baker or a curious kitchen novice, this recipe is your ticket to creating a dessert that looks like it came straight from a professional bakery – and tastes even better!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups rhubarb, chopped
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
- In a medium bowl, prepare the rhubarb by chopping it into small pieces, about 1/2 inch in size. Set aside.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, to the butter and sugar mixture, beating well after each addition. Then, mix in the vanilla extract until fully incorporated.
- In a separate bowl, combine the almond flour, all-purpose flour, baking powder, and salt. Mix well to ensure the baking powder is evenly distributed.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold the chopped rhubarb into the batter using a spatula, ensuring it is evenly distributed throughout the mixture.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula if necessary.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely.
- Once cooled, you can serve the cake as is, or dust it with powdered sugar for an elegant touch. Enjoy your Anytime Rhubarb Almond Cake!
Tips
- Choose Fresh Rhubarb: Select firm, bright-colored rhubarb stalks for the best flavor and texture. Avoid soft or discolored stalks.
- Room Temperature Ingredients: Ensure butter and eggs are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated to keep the cake tender and light.
- Check for Doneness: Use the toothpick test – if it comes out clean or with just a few moist crumbs, your cake is perfect!
- Cooling is Crucial: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to prevent soggy bottoms.
- Optional Enhancements: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 7g
Fat: 19g
Saturated Fat: 9g
Cholesterol: 95mg
