Zesty Rhubarb Almond Cake

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 12
★★★★★
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Welcome to a delightful journey through the flavors of spring with our Zesty Rhubarb Almond Cake. This cake is a perfect blend of tart rhubarb and nutty almonds, making it an irresistible treat for any occasion. It's a beautiful way to celebrate the seasonal bounty with a touch of elegance and simplicity.

Ingredients for Zesty Rhubarb Almond Cake

Butter is the cornerstone of our cake, providing richness and a tender crumb. Granulated sugar sweetens the mix just right, complementing the tartness of the rhubarb. We use large eggs for structure and to bind everything together, while vanilla extract adds a warm, aromatic note. The all-purpose flour forms the base, and baking powder helps the cake rise to perfection. A pinch of salt balances the sweetness. Almond flour introduces a nutty depth and keeps the cake moist. Sour cream adds a slight tang and extra moisture, ensuring a tender texture. Freshly chopped rhubarb provides its signature tartness, and lemon zest enhances the freshness. Finally, sliced almonds offer a delightful crunch on the top.

Tips & Tricks

  • Ensure all ingredients are at room temperature for better mixing.
  • Cut the rhubarb into uniform pieces for even distribution in the cake.
  • Rotate the cake halfway through baking for even browning.
  • Use fresh rhubarb for the best flavor and texture.

Serving Suggestions

This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a refreshing twist, serve it with a side of fresh berries or a light drizzle of lemon glaze. It's perfect for brunch, afternoon tea, or as a delightful dessert after dinner.

Frequently Asked Questions

Can I use frozen rhubarb?
Yes, but be sure to thaw and drain it well to remove excess moisture.
Is there a substitute for almond flour?
You can use finely ground oats or additional all-purpose flour, but the texture will slightly differ.
How do I store leftovers?
Wrap the cake in plastic wrap and store it in the refrigerator for up to 3 days.

Zesty Rhubarb Almond Cake Recipe Walkthrough

First, preheat your oven to 350°F (175°C) and grease a 9-inch springform pan. This ensures your cake will release easily without sticking. Next, in a large bowl, cream together the butter and sugar until the mixture is light and fluffy. I like to do this with an electric mixer as it gives the best results.

Add the eggs one at a time, beating well after each addition to ensure they're fully incorporated. Stir in the vanilla extract, which will give your cake a lovely aroma. In another bowl, whisk together the all-purpose flour, baking powder, salt, and almond flour. This helps to evenly distribute the leavening agent.

Now, gradually add the dry ingredients to the creamed mixture, alternating with the sour cream. Start and end with the flour mixture, which helps maintain the cake's structure. Gently fold in the chopped rhubarb and lemon zest, making sure they're evenly distributed throughout the batter.

Pour the batter into your prepared pan and sprinkle the sliced almonds on top. This adds a beautiful, crunchy finish. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for about 10 minutes before removing the sides of the springform pan. Transfer the cake to a wire rack to cool completely.

Why You'll Love This Recipe

  • A unique combination of tart and nutty flavors.
  • Uses seasonal rhubarb, adding freshness to your dessert table.
  • Almond flour gives it a rich, moist texture.
  • Easy to prepare with a straightforward process.
  • The perfect balance of sweet and zesty.

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

Step-by-step 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.

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