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Rhubarb-Almond Cake

Almond cake with bright rhubarb baked on top for a moist, nutty spring dessert. The golden crust forms around pink rhubarb pieces, finished with powdered sugar and sliced almonds.
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Prep Time 20 minutes
Cook Time 50 minutes
cooling 30 minutes
Total Time 1 hour 40 minutes
Servings: 10 servings
Course: Dessert
Cuisine: European
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

cake base
  • 1 cup butter, softened
  • 1 cup sugar
  • 3 eggs
  • 1 tsp almond extract
  • 1.5 cup all-purpose flour
  • 1 cup almond flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup milk
topping
  • 3 cup fresh rhubarb, cut into 1-inch pieces
  • 0.25 cup sliced almonds
  • 1 Powdered sugar for dusting

Equipment

  • 1 springform pan

Method
 

Prep the oven and pan
  1. Preheat the oven to 350°F and grease a 9-inch springform pan. This sets up for even baking right away.
Mix the batter
  1. Cream the butter and sugar until fluffy, then beat in the eggs one at a time and add the almond extract. Stop when the mixture looks smooth and evenly combined.
  2. Whisk together the all-purpose flour, almond flour, baking powder, and salt. Mix until the powders are evenly distributed.
  3. Add the dry ingredients to the butter mixture alternating with the milk, mixing until just combined. Stop as soon as no dry streaks remain for a tender crumb.
Assemble and bake
  1. Pour the batter into the prepared pan and arrange the rhubarb pieces on top, pressing slightly into the batter. The rhubarb should sit partially embedded so it bakes into the cake.
  2. Sprinkle the sliced almonds over the top and bake for 45-50 minutes at 350°F until golden and a toothpick comes out clean. You should see a set, browned surface and minimal wet batter on the tester.
Cool and finish
  1. Cool the cake in the pan for 30 minutes. It should firm up enough to release cleanly.
  2. Remove the cake from the pan, dust with powdered sugar, and serve. The top will look lightly snowy against the pink rhubarb.

Notes

For best texture, mix the dry ingredients and milk in until just combined—overmixing can make the crumb tough. Store covered in the refrigerator up to 4 days; bring to room temperature before serving. Freeze for up to 2 months (slice and wrap well). For a lighter option, replace half the butter with an equal amount of light neutral oil or a 1:1 vegan baking butter substitute to reduce saturated fat while keeping the almond flavor.