Rhubarb Almond Cake

EyeSwoon Kitchen

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  • 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.