Dessertscoleycooks5.0
Rhubarb Cake
This tender, moist rhubarb cake combines tangy spring rhubarb with a buttery, almond-enriched batter for an elegant dessert that's surprisingly simple to make.
👥 8 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 15 min🔥 Cook: 1h 15m👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
- baking dish
- bowl
- spatula
📝 Preparation Steps
1
Preheat oven to 350 degrees.
2
Rub the inside of an 8"x10" rectangular baking dish with butter. Sprinkle with a little bit of sugar, swirl it around the pan to coat and tap out the excess.
3
Slice the rhubarb in half lengthwise (quarter if very large) and set aside 8 of the best looking pieces. Chop the remaining rhubarb into 1/2 inch pieces.
4
Using a stand mixer or electric beater, beat together 1 cup butter with ¾ cup sugar in a large bowl.
5
Add the vanilla extract and continue beating until light and fluffy, about ⏱️ 5 minutes.
vanilla extract1 tablespoon
6
Add the eggs, one at a time, being sure the first egg is fully incorporated before adding the second. Continue beating until the mixture is pale and fluffy, about ⏱️ 4 minutes more.
large eggs2
7
Mix in the almond flour, then add the all-purpose flour, baking powder and salt. Mix on low speed until just incorporated.
baking powder1 teaspoon
8
Add the sour cream and stir until just combined, then use a rubber spatula to scrape down the sides and fold in the chopped rhubarb.
9
Spoon the batter into the prepared pan, then smooth the top and arrange the reserved rhubarb stalks in a pretty pattern. Sprinkle the remaining 3 tablespoons sugar evenly over top.
rhubarb stalks (trimmed)1 pound
10
Bake for about ⏱️ 70-80 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
11
Allow the cake to cool, then slice and serve with a dollop of fresh whipped cream if desired.
fresh whipped cream (for serving, optional)
Nutrition Facts
calories
453 kcal
fat Content
31 g
serving Size
1 serving
fiber Content
3 g
sugar Content
20 g
sodium Content
295 mg
protein Content
7 g
trans Fat Content
1 g
cholesterol Content
106 mg
carbohydrate Content
39 g
saturated Fat Content
16 g
unsaturated Fat Content
8 g
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