Rhubarb-Almond Cake
Rhubarb-Almond Cake is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 350°F.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 350°F.
Butter tart pan and sprinkle with sugar, tapping out excess.
Slice rhubarb in half lengthwise (quarter if very large).
Set 8 of the prettiest pieces aside for the top of the cake; chop remaining rhubarb into 1/2" pieces.
Pulse flour, almonds, baking powder, and salt in a food processor until almonds are finely ground (texture should be sandy).
Place 1 cup butter and 3/4 cup sugar in a large bowl.
Scrape in seeds from vanilla bean; reserve pod for another use.
Using an electric mixer on high speed, beat until light and fluffy, about 4 minutes.
Add eggs, one at a time, beating to blend first egg before adding second.
Beat until mixture is pale and fluffy, about 4 minutes.
Reduce speed to low and gradually add dry ingredients, followed by yogurt.
Beat, scraping down the sides of bowl as needed, just to combine (batter will be thick).
Fold in chopped rhubarb and scrape batter into prepared pan.
Smooth batter and arrange reserved rhubarb over top; sprinkle with remaining 3 tablespoons sugar.
Place tart pan on a large rimmed baking sheet (to catch any rogue juices) and bake, rotating once, until cake is golden brown and rhubarb on top is soft and beginning to brown, 70–80 minutes.
Transfer to a wire rack and let cake cool before removing from pan.
Cake can be baked 3 days ahead.
Keep tightly wrapped at room temperature.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
