My first “new” rhubarb recipe this year. I have to admit I’m a little behind when it comes to rhubarb. The small red stalks have been available here for quite some time already, but I didn’t start baking with them right away this year. Somehow I am not in the usual “baking mood” right now. Due to social distancing I have fewer people I can feed with my bakes so everything has gone down a bit ;) Well… but today it happened – I made a delicious Rhubarb Almond Cake and you can enjoy this one here right now… at least visually. If you want to taste it, you have to bake it yourself :P
I am a huge fan of rhubarb cakes. Or desserts with rhubarb. Basically everything with rhubarb – even cooked stuff. Too bad it is not available all year round. It would be a perfect world where rhubarb is available any day of the year. Well… I guess we have to live with those sad months from June to April each year where rhubarb takes a break… even though it’s more or less pointless ;P
As soon as I see the red & green stalks somewhere, they end up in my shopping basket. It doesn’t matter if I already have a recipe in my head or not. Most of the time I can come up with something quickly… even if it’s just a simple compote with ice cream. That is already delicious! The combination of sweet and sour is just fabulous! This year the first rhubarb ended up in a delicious almond cake – as you can see. Rhubarb and almond is also a very nice combination!
The cake here is delicious and juicy – both rhubarb and almond flour do their best to give this cake the perfect texture and moistness ;) It’s like a match made in heaven. The almond flakes on top give some “crunch” to the cake and make the experience even better. With a spoonful of whipped cream, a cake like that wins every cake competition at our home!
By the way, the recipe includes almond extract as an ingredient – this refers to “Bittermandelöl” her in Germany, which can be found in the baking ingredients section of a supermarket in small bottles aka. “ampules” next to rum or vanilla aroma. I have listed it as “optional” because not everybody likes to use artificial flavors… If you use it, I would definitely use it sparingly. This stuff is usually very potent and can quickly overpower everything else in a bake. This should not happen in any case – the rhubarb is supposed to be the star of the cake here! Just sayin’ ;P
If you are looking for more rhubarb recipes you can simply go to my search option on top of the page and enter “rhubarb” in the search field. Everything I have already done with rhubarb should pop up. But you could also just click on this link and be there even quicker ;)
INGREDIENTS / ZUTATEN
2/3 cup (150g) butter, at room temperature
1/2 cup (100g) brown sugar
some drops almond extract (optional)
2 medium eggs
7 oz. (200g) ground almonds
3.5 oz. (100g) spelt flour
1 1/2 tsp. baking powder
zest of 1/2 organic orange
2 tbsp. almond milk
12.3 oz. (350g) rhubarb
2 tbsp. sliced almonds
some brown sugar for sprinkling
150g weiche Butter
100g brauner Zucker
ein paar Tropfen Mandelextrakt (optional)
2 Eier (M)
200g Mandeln, gemahlen
100g Dinkelmehl (Type 630)
1 1/2 TL Backpulver
Abrieb von 1/2 Bio-Orange
2 EL Mandeldrink
350g Rhabarber
2 EL Mandeln, gehobelt
etwas brauner Zucker zum Bestreuen
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350°F (180°C). Grease an 8 inches (20cm) springform tin lightly and line with baking parchment. Set aside. Wash and dry the rhubarb, cut into 1.6 inches (4cm) pieces – if the rhubarb stalks are thick cut in half lengthwise first.
2. Add the butter, sugar, and some almond extract (optional) to a large bowl and mix until light and fluffy. Add the eggs one after another and mix well after each addition. Mix the ground almonds with the spelt flour, baking powder, and orange zest. Add together with the almond milk to the bowl and mix until just combined. Add about half of the batter to the prepared tin and spread evenly. Add about half of the rhubarb on top of the batter – try to stay away from the edges of the tin. Add the remaining batter on top and spread evenly to cover the rhubarb underneath. Add the rest of the rhubarb on top – arrange in circles all over the batter. Sprinkle the sliced almonds and some brown sugar on top and place in the oven.
3. Bake the cake for 60-70 minutes until golden brown and a wooden skewer inserted into the center of the cake comes out clean. Check from time to time – if the top gets too dark cover with some aluminum foil and continue baking. Take out of the oven and let cool down in the tin for some time, then remove and let cool down on a wire rack.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine 20cm (8 inches) Springform einfetten und mit Backpapier auslegen. Zur Seite stellen. Den Rhabarber waschen, trocknen und in etwa 4cm (1.6 inches) lange Stücke schneiden – sollte der Rhabarber recht dick sein, vorher noch längs halbieren.
2. Butter, Zucker und etwas Mandelextrakt (optional) in eine große Schüssel geben und hell und luftig aufschlagen. Die Eier einzeln dazugeben und jeweils gut unterrühren. Gemahlene Mandeln mit Dinkelmehl, Backpulver und Orangenabrieb vermischen und dann zusammen mit dem Mandeldrink zur Schüssel dazugeben und kurz unterrühren. Etwa die Hälfte des Teiges in die vorbereitete Form füllen und glatt streichen. Die Hälfte des Rhabarbers darauf verteilen – vom Rand etwas Abstand halten. Den Rest des Teiges darauf verteilen und wieder glatt streichen. Die restlichen Rhabarberstücke im Kreis auf die Oberfläche legen und etwas in den Teig drücken. Mit den gehobelten Mandeln und etwas braunem Zucker bestreuen.
3. Den Kuchen für 60-70 Minuten goldbraun backen – mit einem Holzspieß testen, ob noch Teig kleben bleibt und den Kuchen erst herausholen, wenn dieser sauber herauskommt. Den Kuchen gelegentlich checken – sollte er zu dunkel werden, mit etwas Alufolie abdecken und weiter backen. Den fertigen Kuchen aus dem Ofen holen und in der Form einige Zeit abkühlen lassen, dann herauslösen und auf einem Kuchengitter komplett auskühlen lassen.
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Here is a version of the recipe you can print easily.
Print
Easy Peasy Rhubarb Almond Cake
- Prep Time: 00:20
- Cook Time: 01:10
- Total Time: 02:00
- Yield: 8 1x
- Category: Cakes
- Cuisine: Germany
Description
A delicious springtime cake everyone loves here: Rhubarb Almond Cake with Almond Topping. So good, you want to eat all of it ;)
Ingredients
Instructions
1. Preheat the oven to 350°F (180°C). Grease an 8 inches (20cm) springform tin lightly and line with baking parchment. Set aside. Wash and dry the rhubarb, cut into 1.6 inches (4cm) pieces – if the rhubarb stalks are thick cut in half lengthwise first.
2. Add the butter, sugar, and some almond extract (optional) to a large bowl and mix until light and fluffy. Add the eggs one after another and mix well after each addition. Mix the ground almonds with the spelt flour, baking powder, and orange zest. Add together with the almond milk to the bowl and mix until just combined. Add about half of the batter to the prepared tin and spread evenly. Add about half of the rhubarb on top of the batter – try to stay away from the edges of the tin. Add the remaining batter on top and spread evenly to cover the rhubarb underneath. Add the rest of the rhubarb on top – arrange in circles all over the batter. Sprinkle the sliced almonds and some brown sugar on top and place in the oven.
3. Bake the cake for 60-70 minutes until golden brown and a wooden skewer inserted into the center of the cake comes out clean. Check from time to time – if the top gets too dark cover with some aluminum foil and continue baking. Take out of the oven and let cool down in the tin for some time, then remove and let cool down on a wire rack.
Notes
Enjoy baking!
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