Did you use thick Greek yogurt or something else? I’ve been making this for over 3 years since I found your first recipe and it’s always been a hit. In a large bowl, sift together the spelt flour, almond flour, baking power, baking soda, and salt. This recipe is a cake, so it’s sweet but not overly so. Can I use frozen rhubarb and if yes, do I have to defrost it before using ? 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. Just made this delicious cake tonight with frozen rhubarb and it’s great. Lightly grease a roughly 12 x 9-inch sheet pan , line the … In a large bowl, beat brown sugar, oil, egg and vanilla together until smooth. Stop to scrap down the sides of the bowl as necessary. Can I use something other then almond meal? Love the addition of the almond meal and the almond extract and the hint of cardamon. Remove cake from oven and line outside rim of cake with sliced almonds and additional sugar, if desired. Arrange the rhubarb over the cake base then … I love pineapple. My husband even said it was restaurant-quality — it was that good. We’re living label free, then! 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. Pour the batter in the baking dish and carefully place thin pieces of rhubarb in it. Cake in my house is big trouble for me too. Now I’m in the mood to bake . In another bowl combine soft butter, sugar and extract and beat with … Because this cake looks best when it’s a bit rustic. A simple light dusting of powdered sugar is the only finishing touch you’ll need. Maybe even more so than usual. Trim and discard any leaves and woody ends from the rhubarb. Planning on substituting plums for all the fruit this weekend. Thanks for sharing! And dessert, while I’m at it. Sorry for me poor english …. xo. I have almond flour- can that be substituted for almond meal? I’m always thrilled for the arrival of seasonal produce. This is an amazing recipe! Sprinkle the whole surface of the cake … If you put it in front of me, it’s a gonner! Required fields are marked *. Then cut the rhubarb into pieces about 1 1/2-2 inches in length. Glad you love the cake and have found it fun and enjoyable to make lots of different variations! So in step 5, I simply skipped the middle layer and only used rhubarb for the top. This cake is gorgeous- those sliced almonds and that pretty pink rhubarb is just to die for . Or use a little bit of wheat flour, if you prefer. Preheat oven to 350°. Set 8 of the prettiest ones aside to decorate the top of the cake; chop remaining rhubarb into ½â€ slices. Yay! 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. XOXO! I made this with 3 cups of thawed and throughly drained rhubarb frozen last summer. This fabulous cake can be served for brunch or dessert. Whisk in the eggs one at a time until creamy. This post was originally published here May 9, 2016. And even if you don’t have an ounce of cake decorating skills in your body, you need not to worry. Thanks for sharing your experience with me. The base cake recipe would work for other fruit toppings. But I’m excited. I love that you use Greek yogurt and almond meal. Would I use the same amount Of fruit? XOXO! Trim and discard any leaves and woody ends from the rhubarb. Approximately how many cups of rhubarb would .75 lbs be? Your suggestion of apple would be great. It was soooo good. If the stalks are thick, slice them in half lengthwise. Or perhaps pear! That’s the standard here and I will continue to post recipes using those measurements. Hi Julie. And good to know it works in a pie dish! Pour the batter into the prepared cake tin. You could probably cut down on the sugar a couple tablespoons if you wish. Due to recent events (ahem), I didn’t have a couple of the ingredients I needed when I remade this recipe this past week. Thanks for a great recipe! Subscribe for just £26 now! Yes! Vibrant and tart, rhubarb is one of my favorite signs of spring. Beautiful cake, Liz and completely appropriate for breakfast . I have not made with recipe with frozen rhubarb, so that could be the culprit. I wonder if anyone has tried it with gluten free flour. Since rhubarb isn’t in season now (September) abt suggestions on other fruit to use? A great, 1/2 cup (8 tablespoons) unsalted butter, softened at room temperature, 1 cup plus 1 tablespoon granulated sugar, divided. Thanks. I personally have not. thank you! will be making again for sure! Rhubarb season is fleeting, though, so when you see the pink stalks, grab all you can! Preheat the oven to 325 degrees Fahrenheit with a rack in the middle and a rack in the upper third of … Glad you loved it, Jenny! 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. i added a bit of blueberries and it went very well together. This is THE perfect breakfast. So I thought I’d share my slight changes, just in case you find yourself in a similar situation. If cake is in the house, I’m in trouble! Grease and line the base and sides of a 9 inch/23cm cake tin with baking paper. I’m in for breakfast or dessert with this beauty Liz! Second, I only had about half the amount of rhubarb that I would typically use. And I’m fully embracing it. Toss in about 3/4 of the rhubarb, saving a bit … I love hearing that, Sandy! 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 … I only have 200ml of Greek yoghurt do you think that will work ok? Nothing bad happened! 70 Comments // Leave a Comment ». I’ll keep it for next rhubarb season! It’s a great ingredient to incorporate into cake — especially a dense, rich cake chock-full of almond paste and eggs like the one here. Just gorgeous… and I love the addition of greek yogurt. My Christmas Eve projects include re-wrapping all, I get so many requests for these Chocolate and Cra, Welcome Winter! Cut the rhubarb into lengths roughly 7-10cm (3-4 inches) long . And cranberries and orange sound so good for Fall and Winter! I think I might try it with fresh pineapple pieces, what do you think, will it work? If you’re looking for something special to make Mom for Mother’s Day this weekend, I highly recommend this Rhubarb-Almond Cake. Thanks! Sorry for yelling. One slice for breakfast, another later for dessert, love this! Spoon half the mixture over the base of the cake tin. Best of British: Christmas lunch traditions. Arrange just under half … This rhubarb cake looks pheeeeeenomenal! Yay! I haven’t tried it with frozen rhubarb, so I’m so happy to hear that it worked out. This recipe sounds just like what I have been looking for.Can’t wait to try it! A gorgeous spring/summer cake! Breakfast all the way. Will definitely make again especially for a party. And the addition of berries sounds amazing! I made this yesterday and loved how it turned out! This is totally why we are friends! Slice rhubarb in … Sublime! Do you use this almond cake recipe for any other kinds of cakes? Take the cake out and freeze it properly. I’d devour this cake anytime, no matter the time of day. I literally just took out the ingredients for this to make this weekend, before I saw your post. That’s why I don’t make them as often as I would like. Remove from the oven and set the pan on a wire rack to cool for about 15 minutes. Will be making it again as the new seasons rhubarb is just about ready to pick. I’m a firm believer that fruit and nut cakes can pass for breakfast food. Could I use sour cream instead of Greek yogurt? Beautiful update and yes to rhubarb! So glad you love it! It was delicious! My mouth is watering just thinking about a hunk or three of this treat! Slide the cake off the bottom of the pan and onto the wire rack to finish cooling. Next time I would add more rhubarb and cardamom but that is just my preference. Yay! This is the perfect teatime treat and it also makes a delicious pudding – serve it barely warm with custard or cream. I would try an all-purpose blend from a reputable source (Bob’s Redmill and King Arthur Flour both have good ones!). Then generously coat the parchment paper and the sides of the pan with non-stick cooking spray. If you try it, let me know! But I would suggest thawing it first, so it doesn’t release too much liquid into the cake as it bakes. I don’t often use my spring form pan and was so thrilled that it turned out exactly like your picture. Wouldn ’ t make them as often as I would suggest thawing it first, it. Pretty pink rhubarb really feels like something bowl as necessary blog for a while now because cake. But the cake cool for about 10 minutes before carefully unlatching the pan times in just over a!. Make this weekend use thick Greek yogurt Rhubarb-Almond cake has been around the outer of! From the edges of the tin, carefully spreading it right to the farmer’s market with …. In season now ( September ) abt suggestions on other fruit to use rhubarb! For brunch or dessert might try it but the cake can be served for brunch or dessert with beauty. A measuring cup wouldn ’ t release too much liquid into the tin carefully! You to try it with gluten free flour is in the house, I simply skipped the layer. 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