Zesty Rhubarb Almond Cake
A delightful twist on the classic rhubarb cake, featuring a refreshing hint of lemon and a light almond undertone.
Prep time: 15 minutesCook time: 1 hourServes: 12
Ingredients
1 cup butter (room temperature)
1 1/2 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup almond flour
1/2 cup sour cream
3 cups rhubarb (chopped)
1 tablespoon lemon zest
1/4 cup sliced almonds
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
2. In a large bowl, cream the butter and sugar together until light and fluffy.
3. Add in the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and almond flour.
5. Gradually add the dry ingredients to the creamed mixture, alternating with the sour cream, starting and ending with the flour mixture.
6. Fold in the chopped rhubarb and lemon zest until evenly distributed.
7. Pour the batter into the prepared pan and sprinkle the sliced almonds on top.
8. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then remove the sides of the springform pan and let it cool completely on a wire rack.
Storage
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Reheating
Reheat individual slices in the microwave for 10-15 seconds for a warm, fresh-out-of-the-oven experience.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
