Almond rhubarb cake, baked few months ago. I know rhubarb is seasonal and basically a spring produce. Seeing on the produce section of the supermarket recently, I decided to give it a spin again.. Oh man ! it turned to be so delicious and moist, thought it would be good idea to share in my blog..
Here I am with a great almond cake that can used as base for many other variations. As rhubarb is seasonal so this base can teamed up stone fruits too. What I love about rhubarb is its tangy and sweet taste and not to mention its mesmerising colour after baking or poaching. I have used rhubarb in jam and pies, both have their unique taste but adding it to a cake was another try that turned out to be delicious.
I have used sour cream but it can be easily substituted by greek yoghurt or buttermilk. Tag me if you have baked this cake in Instagram
Almond rhubarb cake
- 1½ cups granulated sugar
- 4 large eggs
- 1½ cups all purpose flour
- ¾ cup almond flour meal
- 3 teaspoons baking powder
- ¾ teaspoon salt
- 1 teaspoon almond extract
- 2 teaspoons vanilla extract
- ¾ cup sunflower oil
- 500g rhubarb trimmed
- 2 tbsp castor sugar
- 1 tbsp water
- 1/3 slivered almonds
Preheat the oven to 180 “C. Place rhubarb, caster sugar and water in a roasting pan.
Arrange the rhubarb in a single layer, cover with aluminium foil and bake for 15 minutes or until rhubarb is soft but holding its shape.
let it cool down, drain rhubarb and reserve the syrup.
In a large bowl, combine the sour cream, oil, sugar, and eggs, stirring until well blended.
Add the all-purpose flour, almond flour, baking powder, salt and extracts. Stir to combine. Add the sour cream and stir well.
Grease 8 inch baking pan. Pour the batter into a prepared pan. Arrange the baked rhubarb on the top and sprinkle slivered almonds on the side.
Bake for 35-45 minutes, until the cake feels springy to the touch in the centre and a toothpick or cake tester inserted into the centre comes out clean.
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