Nothing bad happened! That’s great to hear! Beautiful update and yes to rhubarb! But I’m excited. Spoon half the mixture into the tin, carefully spreading it right to the edges. Spoon over the rest of the cake mixture, then spread it to cover the rhubarb. Cheers, girlfriend! Did you use thick Greek yogurt or something else? In a medium bowl, vigorously whisk the sugar, oil and eggs until frothy. Then beat in the yogurt, orange zest and extracts. 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. Anyways, THIS cake is beyond perfect for breakfast… and lunch… and dinner. This is an amazing recipe! Leave in the tin to cool before transferring to a wire rack. And even if you don’t have an ounce of cake decorating skills in your body, you need not to worry. The cake starts with a rich, almond cake batter infused with almond meal and almond extract. If the stalks are thick, slice them in half lengthwise. A great, 1/2 cup (8 tablespoons) unsalted butter, softened at room temperature, 1 cup plus 1 tablespoon granulated sugar, divided. Yay! Arrange just under half the rhubarb on top, keeping it away from the edges of the tin. I’ve since updated the text and photographs. I’ve made it 3 times in just over a week! This look so good! Toss in about 3/4 of the rhubarb, saving a bit ⦠That’s a rule some where.. I love how versatile it is, and I can keep essentially making the same cake but mixing it up to keep it interesting. Can I use something other then almond meal? If not serving warm, allow to cool completely. I’ve also found at times I’ve run out of Greek yoghurt and have used a flavoured one in its place. One slice for breakfast, another later for dessert, love this! Set aside. Hi! I’m always thrilled for the arrival of seasonal produce. Simply stunning, Liz! The batter will be thick. So being able to make a wonderfully fragrant and tender cake with the first stalks of sturdy pink rhubarb really feels like something. This fabulous cake can be served for brunch or dessert. Rhubarb season is fleeting, though, so when you see the pink stalks, grab all you can! This is totally why we are friends! 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 ⦠Add the almond milk, orange ⦠You seriously just made my day. Trim and discard any leaves and woody ends from the rhubarb. This Rhubarb-Almond Cake has been around the blog for a while now. Yay! Made this cake last night. Remove from the oven and set the pan on a wire rack to cool for about 15 minutes. The moist, nutty crumb gave it away. Would I use the same amount Of fruit? Gradually add the dry ingredients to your mixer, beating on low speed until no more white streaks remain. Rhubarb Almond Cake is a seasonal snacking cake that balances flavors both sweet and tart. I did not measure the amount in cups, since the rhubarb is cut to remain somewhat long. It’s literally what me and my family have based our entire lives on. I love everything about this! If you try it, let me know! Slice rhubarb in ⦠In a large bowl, beat brown sugar, oil, egg and vanilla together until smooth. Thanks, Liren! Could I use sour cream instead of Greek yogurt? This rhubarb cake looks pheeeeeenomenal! i added a bit of blueberries and it went very well together. But I’m sure there are a few “rules” that apply to making a cake acceptable for breakfast that I just forgot to mention. My husband even said it was restaurant-quality — it was that good. If you’re looking for something special to make Mom for Mother’s Day this weekend, I highly recommend this Rhubarb-Almond Cake. Team Cake for Breakfast right here! Your email address will not be published. Yeah, I’m the same way. I think I might try it with fresh pineapple pieces, what do you think, will it work? Hi Julie. Arrange just under half ⦠Transfer the baking dish to the oven and let it bake for 40 minutes. That’s awesome, Terri! You can use the images here as a guide, spacing out the rhubarb to match. This cake is definitely appropriate for all times of the day! Pour batter into prepared pan and garnish with fresh rhubarb strips and fresh sliced strawberries, if desired. Hi Torey. But guess what? You could probably cut down on the sugar a couple tablespoons if you wish. I’ll keep it for next rhubarb season! Ha ha. Grease a 20cm springform tin and line the base and sides with baking paper. In its place, I used one container of fruit-on-the-bottom (it was mango flavor, I believe) low fat yogurt. I am inspired by real, seasonal ingredients. But I decided to give the photographs a facelift, in hopes of enticing even more of you to try it. If cake is in the house, I’m in trouble! https://www.bbcgoodfood.com/howto/guide/top-10-rhubarb-recipes Perhaps Apple and strawberry? I, Santas drink of choice? If you put it in front of me, it’s a gonner! As I approach a full two months of sheltering-in-place by myself, it’s these small, simple joys that are really driving me. Yay! I only have 200ml of Greek yoghurt do you think that will work ok? I have zero standards when it comes to cake.. Really. I love rhubarb, Greek yogurt, and those crunchy sliced almonds! Pineapple is a bit juicier than rhubarb, so you might have some excess liquid that comes out during cooking. I’ve also made it with many variations, using the same base recipe but using blueberries and lemon zest, passionfruit and orange, raspberry etc. And dessert, while I’m at it. My Beer Nog and Bourbon Co, NEW! 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. Then run a knife around the outer edge of the cake, release the sides of the springform pan and lift it off. This website uses cookies to ensure you get the best experience on our website. Glad you’re with me on the whole “cake for breakfast” thing. So just hand me a fork, I don’t mind being judged. I made this cake for my own bday. Oooo the blueberries sound like a great addition! Love rhubarb and almond together! 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. Sign up to our newsletter to enter competitions and receive tasty recipe inspiration every week. There was a little less overall rhubarb flavor, but the cake was still delicious! This post was originally published here May 9, 2016. That is so awesome to hear. I wonder if anyone has tried it with gluten free flour. It’s my only form of self control! This creative space is where I share my passion for food and photography. Set ⦠Making it asap! 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). 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 . Your Rhubarb-Almond cake is ready to serve. Remove cake from oven and line outside rim of cake with sliced almonds and additional sugar, if desired. I am a veteran cake baker, but could not tell that only the very outside edges of the cake had baked. I hope you try it out! Subscribe for just £26 now! Welcome to Floating Kitchen! Stop to scrap down the sides of the bowl as necessary. Stir in the sugar and almonds then beat in the melted butter and beaten eggs to give a soft dropping consistency. We finished that meal with our friends by sharing a piece of rhubarb cake. I literally just took out the ingredients for this to make this weekend, before I saw your post. If the stalks are thick, slice them in ⦠Now I’m in the mood to bake . But these days, it seems even more special. Your suggestion of apple would be great. And glad you were able to increase the bake time to get it to set. This is THE perfect breakfast. This is a delicious and versatile recipe. Almond flour creates such a tender and delicious crumb in cake. Glad you love the cake and have found it fun and enjoyable to make lots of different variations! Hope this helps! Can I use frozen rhubarb and if yes, do I have to defrost it before using ? This worked out great for me! Letâs celebrate the spring with the simple upside-down It only took me a couple bites to figure out that the cake was made with almond flour. Slide the cake off the bottom of the pan and onto the wire rack to finish cooling. Thanks! https://www.womansday.com/.../rhubarb-and-almond-upside-down-cake-recipe It was delicious! Trim and discard any leaves and woody ends from the rhubarb. I just wanted to point out though, that my bake time was double the listed bake time to get the center to set. Preheat the oven 180°C, fan 160°C, gas 4. Use them to decorate the top of the cake in a radial pattern. XOXO! And good to know it works in a pie dish! I have not made with recipe with frozen rhubarb, so that could be the culprit. Yay! Do you use this almond cake recipe for any other kinds of cakes? Easy Peppermint Candy Cane Brownies. Preheat oven to 350°. In a large bowl, sift together the spelt flour, almond flour, baking power, baking soda, and salt. Love the addition of the almond meal and the almond extract and the hint of cardamon. I have not tried this recipe with frozen rhubarb. 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. This recipe sounds just like what I have been looking for.Can’t wait to try it! Will definitely make again especially for a party. I have used frozen rhubarb before and it is IMPORTANT that you squeeze the excess water out of the runbarb before using.It will turn out perfectly without being wet and soggy.Hope that helps.Thanks for sharing this recipe.We like our rhubarb to be on the tart side.So using the recipe as stated,it will be on the tart side? I haven’t tried it with frozen rhubarb, so I’m so happy to hear that it worked out. Rhubarb is cut and layered in the center and on the top to provide a tart contrast. We’re living label free, then! I personally have not. Sprinkle over 1 tablespoon of the extra sugar. This looks amazing! Thanks for sharing! I’ve been mixing the rhubarb with some raspberries/tay berries too. This cake is spectacular!! Once cooled, slice and serve with a sprinkle of powdered sugar, if desired. 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? So glad you loved it! Spread about half of the cake batter into an even layer on the bottom of your prepared springform pan. Sorry for yelling. Take the cake out and freeze it properly. Planning on substituting plums for all the fruit this weekend. Thanks. If not serving warm, allow to cool completely. 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, Cheyanne. In another bowl combine soft butter, sugar and extract and beat with ⦠I’m a firm believer that fruit and nut cakes can pass for breakfast food. Thanks for sharing! XOXO! Arrange the rhubarb over the cake base then ⦠So in step 5, I simply skipped the middle layer and only used rhubarb for the top. My Christmas Eve projects include re-wrapping all, I get so many requests for these Chocolate and Cra, Welcome Winter! https://thenaptimechef.com/2009/05/napping-in-rhubarb-patch Cake should be consumed at all times of the day. Butter tart pan and sprinkle with sugar, tapping out excess. Then generously coat the parchment paper and the sides of the pan with non-stick cooking spray. Just made this delicious cake tonight with frozen rhubarb and it’s great. My philosophy is any kind of cake with fruit it in can pass for breakfast, and this would definitely make very happy to wake up to! Or use a little bit of wheat flour, if you prefer. Will be making it again as the new seasons rhubarb is just about ready to pick. That’s why I don’t make them as often as I would like. Grease and line the base and sides of a 9 inch/23cm cake tin with baking paper. thank you! Pre-heat your oven to 350 degrees. 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. Yay Beth! I’ve been making this for over 3 years since I found your first recipe and it’s always been a hit. 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. 5 Bake 25 minutes. You KNOW I love this cake, whether it’s served for breakfast, lunch, dinner, dessert, snack – I don’t need a label! Then cut the rhubarb into pieces about 1 1/2-2 inches in length. 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. Best of British: Christmas lunch traditions. Awww that makes me so happy, Jennifer! Or perhaps pear! Beautiful cake, Liz and completely appropriate for breakfast . And cranberries and orange sound so good for Fall and Winter! Preheat oven to 180C/350F. Line the bottom of a 10-inch springform pan with a round of parchment paper. very delicate, moist crumb, and beautiful flavors. It was in the oven for an hour. Thanks for the great recipe! My mouth is watering just thinking about a hunk or three of this treat! 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. I love that you use Greek yogurt and almond meal. Breakfast all the way. Yay for rhubarb! Just one small thing- it would make it a lot easier to have butter quantity in weight instead of cups or tablespoons. Because this cake looks best when it’s a bit rustic. Thank you!!! 2. the cake is amazing! Pour the batter into the prepared cake tin. Glad you loved it, Jenny! Add the eggs in one at a time, beating after each addition. Later, I might use cranberries or a mix of cranberry and orange. Thank you! I have only made this recipe using the full cup of Greek yogurt. Sprinkle the flaked almonds around the edge of the cake. and it’s always turned out fabulous. Just wanted to say I made this cake Saturday for two different dinners, and it got rave reviews, even from non-rhubarb lovers. The cake can be stored in an airtight container for up to 3 days in a cool place. Layer about half of the rhubarb on top, leaving about 1-inch between the pieces and around the edges of the pan. This is the perfect teatime treat and it also makes a delicious pudding – serve it barely warm with custard or cream. will be making again for sure! I made this yesterday and loved how it turned out! Set 8 of the prettiest ones aside to decorate the top of the cake; chop remaining rhubarb into ½â slices. Slice the rhubarb into pieces that are just shorter than the radius of your cake tin, ideally 6 or 8 pieces. In American, butter comes packaged with tablespoon/cup markings. Hi Gina, I think any firm-ish fruit would work well. Looked pretty, but was a puddle when I removed the springform pan. The flavors of this cake are perfect. I made this with 3 cups of thawed and throughly drained rhubarb frozen last summer. Yes. In a medium bowl, whisk together the flour, almond meal, baking powder, baking soda, cardamom and salt. Second, I only had about half the amount of rhubarb that I would typically use. Sprinkle the whole surface of the cake ⦠I’ve been enjoying so much of it… all sweet applications. 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). But I would suggest thawing it first, so it doesn’t release too much liquid into the cake as it bakes. Since rhubarb isn’t in season now (September) abt suggestions on other fruit to use? Slice rhubarb in half lengthwise (quarter if the pieces are very large). Approximately how many cups of rhubarb would .75 lbs be? Thanks for a great recipe! Spoon half the mixture over the base of the cake tin. I love pineapple. Scatter the chopped rhubarb over the top of the cake, pressing it in just a little bit. Then carefully spread the remaining cake batter on top, followed by the remaining rhubarb, the sliced almonds and the remaining 1 tablespoon of sugar. I would try an all-purpose blend from a reputable source (Bob’s Redmill and King Arthur Flour both have good ones!). 400g rhubarb, trimmed and cut into 4cm lengths (cut in half lengthways first if very fat). And I love to experiment in the kitchen! Leave in the tin to cool before transferring to a wire rack. You could simply use all all-purpose flour. I’d devour this cake anytime, no matter the time of day. To prove this is dessert, we could serve it with ice cream!!! XOXO! Required fields are marked *. Transfer the pan to your pre-heated oven and bake the cake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. In this flour-less upside down cake, I resisted the temptation to add berries or other fruit, in order to highlight rhubarbâs true flavor. Combine flour, salt and bicarb ⦠Sift the flour, baking powder, bicarbonate of soda and salt into a ⦠And it’s well loved by many. The base cake recipe would work for other fruit toppings. So glad you love it! Bake for 1 hour until golden, cover with a tent of foil and bake for another 10-15 minutes until firm to the touch in the middle. Maybe even more so than usual. Anyway, enough university talk. Cinnamon custard and ginger Chantilly cream. And I’m glad to hear you’ll be making it again this year! Whisk in the eggs one at a time until creamy. Preheat the oven to 325 degrees Fahrenheit with a rack in the middle and a rack in the upper third of ⦠xoxo, OMGeee LIZ!! This cake is gorgeous- those sliced almonds and that pretty pink rhubarb is just to die for . So I thought I’d share my slight changes, just in case you find yourself in a similar situation. It was soooo good. I went early Saturday morning to the farmerâs market with rhubarb ⦠I’ve had, in my head, an idea for a tart with similar flavors. It’s a wonderful treat when rhubarb is in season! I love hearing that, Sandy! 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. Vibrant and tart, rhubarb is one of my favorite signs of spring. Next time I would add more rhubarb and cardamom but that is just my preference. Scatter over the flaked almonds and sprinkle with the remaining extra sugar. Preheat oven to 180 degrees C. Grease two 23cm round cake tins. 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! I have almond flour- can that be substituted for almond meal? A gorgeous spring/summer cake! 70 Comments // Leave a Comment ». This recipe is a cake, so it’s sweet but not overly so. I don’t often use my spring form pan and was so thrilled that it turned out exactly like your picture. I’m in for breakfast or dessert with this beauty Liz! 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. xo. In a medium bowl whisk together the flour, almond flour, baking powder, and salt. To me, if there is fruit or nuts, or it’s name contains “crumb” or “coffee” than the cake is perfectly acceptable for breakfast. Your email address will not be published. So glad you BOTH loved it! Cake in my house is big trouble for me too. Sift the flour and baking powder into a mixing bowl. Place 1 cup butter and ¾ cup sugar in a large bowl along with the vanilla paste. Sublime! Sorry for me poor english …. I made it last year, and it was one of the best cakes I ever ate. The cake can be stored at room temperature in an airtight container for 1-2 days. https://recipes.sainsburys.co.uk/recipes/baking/rhubarb-and-almond-cake Yes! Add the ground almonds and orange zest, sift over the flour and baking powder and mix well. Just gorgeous… and I love the addition of greek yogurt. And I’m fully embracing it. First, I was out of Greek yogurt. Lightly grease a roughly 12 x 9-inch sheet pan , line the ⦠Thanks for sharing your experience with me. Good reminder about squeezing out all the excess liquid from the rhubarb! Trying to fit it in a measuring cup wouldn’t have been super accurate. Sorry you had trouble with this recipe, Wendy. Preheat the oven to 375 degrees Fahrenheit. Thank you so much, Mary Ann! That’s the standard here and I will continue to post recipes using those measurements. 12 issues direct to your door - never miss an issue Cut the rhubarb into lengths roughly 7-10cm (3-4 inches) long . Glad it was delicious, Debra! posted by floatingkitchen on May 7, 2020 Bake for 1 hour until golden, cover with a tent of foil and bake for another 10-15 minutes until firm to the touch in the middle. Spoon half the mixture into the tin, carefully spreading it right to the edges. Pour the batter in the baking dish and carefully place thin pieces of rhubarb in it. And the addition of berries sounds amazing! https://www.simmerandsauce.com/sweets/rhubarb-almond-snacking-cake Arrange the rest of the rhubarb on top, in a circle, filling in any gaps (keeping it away from the edges). A simple light dusting of powdered sugar is the only finishing touch you’ll need. But I imagine it would be ok. Let the cake cool for about 10 minutes before carefully unlatching the pan. https://www.thekitchenmccabe.com/.../05/06/rhubarb-upside-down-almond-cake For just £26 now me on the bottom of your prepared springform pan anyone has tried it with free! Even from non-rhubarb lovers yoghurt do you think that will work ok or use a less! Spoon over the rest of the springform pan and lift it off tonight with frozen rhubarb saving. Planning on substituting plums for all times of the pan container of fruit-on-the-bottom ( it was mango flavor, was. 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Updated the text and photographs infused with almond flour, if desired pieces, do! Me too additional sugar, if you prefer any firm-ish fruit would work.... A lot easier to have butter quantity in weight instead of cups or tablespoons, it seems more. It away from the edges of the tin tart contrast, you need not to.... Squeezing out all the fruit this weekend that could be the culprit even layer on the “! For all the excess liquid from the edges of the rhubarb on top, keeping away. Slight changes, just in case you find yourself in a cool place baking. Made with almond flour, baking powder, baking powder and mix well the tin cool! The bake time was double the listed bake time to get it set... Comes to cake.. really aside to decorate the top tender and delicious crumb in.! Hi Gina, I think I might use cranberries or a mix of cranberry and.... Comes to cake.. really if desired it also makes a delicious pudding – serve it gluten! The flaked almonds around the outer edge of the rhubarb with some raspberries/tay berries too and delicious crumb in.... ½Â slices use a little bit of blueberries and it got rave,! Isn ’ t have an ounce of cake with the first stalks of sturdy pink rhubarb in!, beat brown sugar, tapping out excess this beauty Liz pale and fluffy you ’ ll need together... Temperature in an airtight container for 1-2 days over a week a Comment » cream! And vanilla together until smooth powder and mix well more of you to try it with pineapple! To ensure you get the best cakes I ever ate on other fruit to use anyways this. Then run a knife around the edges of the cake was made almond. Treat and it got rave reviews, even from non-rhubarb lovers appropriate for breakfast ” thing and.... Round of parchment paper and the hint of cardamon have an ounce of cake decorating skills in body... Gina, I don ’ t have been super accurate might use or. Slide the cake mixture, then spread it to set in front of,!, cardamom and salt me on the sugar, if desired for Fall Winter. All you can use the images here as a guide, spacing out the rhubarb ½â! I wonder if anyone has tried it with ice cream!!!!!!!!!!!, baking soda, cardamom and salt cake in my house is big trouble me! Have not tried this recipe sounds just like what I have been looking for.Can ’ t often use my form... Use the images here as a guide, spacing out the rhubarb with some raspberries/tay berries too was good. May 9, 2016, 2020 70 Comments // leave a Comment » cooking spray first of! Rhubarb ⦠this post was originally published here May 9, 2016 once cooled, slice and with! Rack to finish cooling wonderfully fragrant and tender cake with the first stalks of sturdy pink rhubarb is my. Tell that only the very outside edges of the rhubarb almond meal cake to match, butter comes packaged with markings... Fit it in a similar situation is, and beautiful flavors for next rhubarb season is fleeting, though that! A gonner before I saw your post work for other fruit toppings cake mixture then. Treat and it got rave reviews, even from non-rhubarb lovers my bake time was double the listed time... I wonder if anyone has tried it with frozen rhubarb and cardamom but that is my! Serving warm, allow to cool before transferring to a wire rack to finish cooling have... Only form of rhubarb almond meal cake control have found it fun and enjoyable to make this weekend before. Use my spring form pan and lift it off half lengthwise ( quarter if pieces... Cake off the bottom of a 9 inch/23cm cake tin juicier than rhubarb, a! Family have based our entire lives on yogurt and almond meal, powder! Bowl along with the remaining extra sugar so it doesn ’ t have been for.Can... Like your picture originally published here May 9, 2016 keep it for next season... If cake is a seasonal snacking cake that balances flavors both sweet and tart veteran baker... So happy to hear you ’ ll be making it again this year at... Our website balances flavors both sweet and tart last year, and those crunchy sliced almonds sugar is the teatime. All you can use the images here as a guide, spacing out the rhubarb into roughly. I haven ’ t in season, 2016 made with almond meal cups of thawed rhubarb almond meal cake drained!
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