Rhubarb Almond Cake is a light and nutty cake that you can have for breakfast or serve it up for dessert.
3/4 Cup Unsalted Butter (Room Temperature)
1 Tablespoon Unsalted Butter For Greasing Pan
1 Cup Light Brown Sugar
1 Tablespoon Lemon Zest
2 Teaspoons Vanilla Extract
2 Eggs (Room Temperature)
1 1/4 Cups Unbleached Flour
1 Cup Almond Flour
2 Teaspoons Baking Powder
1/4 Teaspoon Kosher Salt
1 1/2 Cups Rhubarb (Cut Into 1/2 Inch Pieces)
1/3 Cup Sliced Almonds
1 Tablespoon Sugar
Arrange oven rack to middle position.
Preheat oven to 350 degrees.
Grease 9-inch springform pan with 1 tablespoon unsalted butter. Line base with parchment paper. Set aside.
In large-size bowl beat butter and brown sugar for 2 minutes until light. Add lemon zest and vanilla. Add eggs one at a time. Beat after each addition.
In medium-size bowl combine flours, baking powder, and kosher salt. Add to butter mixture and mix until just combined. Make sure not to overmix.
Transfer half of the batter to prepared pan. Scatter half of the rhubarb over batter. Spread remaining batter over rhubarb layer. Scatter remaining rhubarb on top of cake.
Sprinkle top of cake with sugar and almonds.
Place in oven, on middle rack, for 40 to 50 minutes until toothpick comes out clean and top of cake springs back to touch.
Remove from oven and let cake cool 20 minutes before releasing from springform pan.
Makes 1 Cake
Serves 8 to 10
Prep Time: 20 Minutes
Cook Time: 50 Minutes
Total Time: 70 Minutes
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