Rhubarb Almond Cake

Ingredients

Rhubarb Compote

1 cup rhubarb, chopped into 1” pieces
1 cup sugar
1 Tbsp. orange zest
¼ cup orange juice
1 Tbsp. Aperol

Rhubarb Almond Cake

1 cup unsalted butter, room temp
¾ cup, plus 3 Tbsp. sugar
1lb. rhubarb stalks, trimmed
1 ¼ cups AP flour
¾ cup almond meal
1 tsp. baking powder
1 ½ tsp. ground cardamom
¾ tsp. kosher salt
2 large eggs
½ cup Greek yogurt
1 Tbsp. orange zest
9 x 1 1/8” round tart pan
Melted butter

Method

Rhubarb Compote

In a small saucepan, combine rhubarb, sugar, orange zest and juice. Bring to a low boil stirring frequently. Simmer until rhubarb is macerated and compote has reduced down, about 30 minutes. Compote will thicken as it cools.

Rhubarb Almond Cake

Preheat oven to 350°. Butter tart pan and sprinkle evenly with sugar. Slice rhubarb in half lengthwise and set aside 8 of pieces for the top of the cake; chop remaining rhubarb into ½” pieces. Set aside.

Sift together flour, almond meal, baking powder, cardamom, and salt.

Place 1 cup butter and ¾ cup sugar in bowl of standing mixer. Beat on medium until light and fluffy, about 4 minutes. Add eggs, one at a time, making sure it’s fully incorporated before adding the next. Beat until mixture is pale and fluffy, about 4 minutes. Scrape down batter.

Reduce speed to low and gradually add dry ingredients. Add yogurt and zest. Beat for another 1 minute. Fold in chopped rhubarb with spatula. Scrape batter into prepared pan. Smooth batter and arrange reserved rhubarb over top; sprinkle with remaining 3 Tbsp. sugar.

Batter will seem really full, but will contain itself during the bake.

Place tart pan on a large rimmed baking sheet and bake for 70 minutes, rotating once. Check cake doneness by inserting toothpick. Cake is done when toothpick comes out clean. Transfer to a wire rack and cool completely. Serve with vanilla bean whipped cream and rhubarb compote.