I went early Saturday morning to the farmer’s market with rhubarb … xo. I’d devour this cake anytime, no matter the time of day. Trim and discard any leaves and woody ends from the rhubarb. I am inspired by real, seasonal ingredients. Made this cake last night. Your suggestion of apple would be great. Next time I would add more rhubarb and cardamom but that is just my preference. Maybe even more so than usual. Your email address will not be published. You could simply use all all-purpose flour. Sorry for yelling. Nothing bad happened! This recipe is a cake, so it’s sweet but not overly so. If you’re looking for something special to make Mom for Mother’s Day this weekend, I highly recommend this Rhubarb-Almond Cake. Preheat the oven to 375 degrees Fahrenheit. Due to recent events (ahem), I didn’t have a couple of the ingredients I needed when I remade this recipe this past week. This rhubarb cake looks pheeeeeenomenal! Hi Torey. I have not tried this recipe with frozen rhubarb. And dessert, while I’m at it. Looked pretty, but was a puddle when I removed the springform pan. A great, 1/2 cup (8 tablespoons) unsalted butter, softened at room temperature, 1 cup plus 1 tablespoon granulated sugar, divided. But I’m excited. There was a little less overall rhubarb flavor, but the cake was still delicious! I’ve been enjoying so much of it… all sweet applications. This recipe sounds just like what I have been looking for.Can’t wait to try it! Required fields are marked *. Place 1 cup butter and ¾ cup sugar in a large bowl along with the vanilla paste. XOXO! To me, if there is fruit or nuts, or it’s name contains “crumb” or “coffee” than the cake is perfectly acceptable for breakfast. Hi Julie. I literally just took out the ingredients for this to make this weekend, before I saw your post. And glad you were able to increase the bake time to get it to set. https://www.womansday.com/.../rhubarb-and-almond-upside-down-cake-recipe This cake is gorgeous- those sliced almonds and that pretty pink rhubarb is just to die for . And I love to experiment in the kitchen! That is so awesome to hear. And I’m glad to hear you’ll be making it again this year! In its place, I used one container of fruit-on-the-bottom (it was mango flavor, I believe) low fat yogurt. Transfer the pan to your pre-heated oven and bake the cake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. My husband wasn’t too keen on trying it because he “wasn’t sure how he feels about rhubarb” but I forced him to take a slice to work and he just texted me saying how amazing it was . So in step 5, I simply skipped the middle layer and only used rhubarb for the top. 70 Comments // Leave a Comment ». Cut the rhubarb into lengths roughly 7-10cm (3-4 inches) long . I’m in for breakfast or dessert with this beauty Liz! Cake should be consumed at all times of the day. Later, I might use cranberries or a mix of cranberry and orange. Flavored with orange zest, cardamom and a splash of both vanilla and almond extract, this dessert (although I also find it “wholesome” enough to be served at brunch) is as tasty as it is beautiful. But these days, it seems even more special. And cranberries and orange sound so good for Fall and Winter! I’m a firm believer that fruit and nut cakes can pass for breakfast food. I just looked up a grams conversion and saved the recipe into my notes, but I’m actually confused about how you’d go about accurately measuring out butter in cups or tablespoons? Welcome to Floating Kitchen! thank you! Thanks! And I’m fully embracing it. Scatter over the flaked almonds and sprinkle with the remaining extra sugar. It’s a wonderful treat when rhubarb is in season! I hope you try it out! In your stand mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar on medium-high speed until light and fluffy, about 3-4 minutes. Trim and discard any leaves and woody ends from the rhubarb. Thanks, Liren! I’ve also made it with many variations, using the same base recipe but using blueberries and lemon zest, passionfruit and orange, raspberry etc. https://www.thekitchenmccabe.com/.../05/06/rhubarb-upside-down-almond-cake My Christmas Eve projects include re-wrapping all, I get so many requests for these Chocolate and Cra, Welcome Winter! Anyway, enough university talk. If not serving warm, allow to cool completely. Beautiful cake, Liz and completely appropriate for breakfast . Add the ground almonds and orange zest, sift over the flour and baking powder and mix well. In a medium mixing bowl, stir together the sugar, almond meal, rice flour, baking powder, and salt until all is well mixed, working out any clumps. the cake is amazing! Remove cake from oven and line outside rim of cake with sliced almonds and additional sugar, if desired. Pour the batter in the baking dish and carefully place thin pieces of rhubarb in it. You KNOW I love this cake, whether it’s served for breakfast, lunch, dinner, dessert, snack – I don’t need a label! I’ve made it 3 times in just over a week! Thanks, Cheyanne. That’s the standard here and I will continue to post recipes using those measurements. Let’s celebrate the spring with the simple upside-down Can I use frozen rhubarb and if yes, do I have to defrost it before using ? It definitely needed more bake time – at least an extra 15 mins but not sure if it was because I used a pie dish (I didn’t realize I needed a springform until I already bought ingredients). Arrange just under half the rhubarb on top, keeping it away from the edges of the tin. We use a 3rd party, RedEye, to send out our newsletter but rest assured that your data will only be used for this purpose and not passed on to any other 3rd parties. Sorry you had trouble with this recipe, Wendy. The flavors of this cake are perfect. In a large bowl, sift together the spelt flour, almond flour, baking power, baking soda, and salt. very delicate, moist crumb, and beautiful flavors. Thank you!!! I love everything about this! Combine the rhubarb and almond meal in a large bowl, mixing well to evenly coat the rhubarb in almond meal (this will prevent the rhubarb from sinking to the bottom of the cake during cooking). Yay! If not serving warm, allow to cool completely. Leave in the tin to cool before transferring to a wire rack. Add the eggs in one at a time, beating after each addition. We finished that meal with our friends by sharing a piece of rhubarb cake. I have made it many times with fresh (and made several other versions of this recipe with different fresh fruits) and have never had a problem. XOXO! Since rhubarb isn’t in season now (September) abt suggestions on other fruit to use? Good reminder about squeezing out all the excess liquid from the rhubarb! My Beer Nog and Bourbon Co, NEW! Your email address will not be published. Awww that makes me so happy, Jennifer! Just one small thing- it would make it a lot easier to have butter quantity in weight instead of cups or tablespoons. This website uses cookies to ensure you get the best experience on our website. Vibrant and tart, rhubarb is one of my favorite signs of spring. I’m always thrilled for the arrival of seasonal produce. Simply stunning, Liz! Then cut the rhubarb into pieces about 1 1/2-2 inches in length. Grease a 20cm springform tin and line the base and sides with baking paper. I made this with 3 cups of thawed and throughly drained rhubarb frozen last summer. Yay! Spoon half the mixture over the base of the cake tin. Love the addition of the almond meal and the almond extract and the hint of cardamon. https://recipes.sainsburys.co.uk/recipes/baking/rhubarb-and-almond-cake Sift the flour and baking powder into a mixing bowl. Line the bottom of a 10-inch springform pan with a round of parchment paper. Oooo the blueberries sound like a great addition! Layer about half of the rhubarb on top, leaving about 1-inch between the pieces and around the edges of the pan. I love pineapple. Glad it was delicious, Debra! Thanks for sharing your experience with me. This worked out great for me! Preheat oven to 350°. 2. The cake can be stored in an airtight container for up to 3 days in a cool place. Subscribe for just £26 now! In a medium bowl whisk together the flour, almond flour, baking powder, and salt. Rhubarb is cut and layered in the center and on the top to provide a tart contrast. Sprinkle the flaked almonds around the edge of the cake. My husband even said it was restaurant-quality — it was that good. Use them to decorate the top of the cake in a radial pattern. Just wanted to say I made this cake Saturday for two different dinners, and it got rave reviews, even from non-rhubarb lovers. I have not made with recipe with frozen rhubarb, so that could be the culprit. Spoon over the rest of the cake mixture, then spread it to cover the rhubarb. Spoon half the mixture into the tin, carefully spreading it right to the edges. https://thenaptimechef.com/2009/05/napping-in-rhubarb-patch It was in the oven for an hour. Yay for rhubarb! Whisk in the eggs one at a time until creamy. I’ve been mixing the rhubarb with some raspberries/tay berries too. Planning on substituting plums for all the fruit this weekend. Spoon half the mixture into the tin, carefully spreading it right to the edges. You could probably cut down on the sugar a couple tablespoons if you wish. Trying to fit it in a measuring cup wouldn’t have been super accurate. That’s why I don’t make them as often as I would like. Pineapple is a bit juicier than rhubarb, so you might have some excess liquid that comes out during cooking. The bright liveliness of the rhubarb is front and center, the sourness mellowed slightly with vanilla and butter, while the base of the cake, made entirely of almond meal and no flour, whispers of cardamon. Toss in about 3/4 of the rhubarb, saving a bit … Anyways, THIS cake is beyond perfect for breakfast… and lunch… and dinner. If you try it, let me know! XOXO! Sprinkle the whole surface of the cake … In a large bowl, beat brown sugar, oil, egg and vanilla together until smooth. But guess what? This look so good! I just wanted to point out though, that my bake time was double the listed bake time to get the center to set. Ha ha. Second, I only had about half the amount of rhubarb that I would typically use. Pour batter into prepared pan and garnish with fresh rhubarb strips and fresh sliced strawberries, if desired. Glad you’re with me on the whole “cake for breakfast” thing. Put the butter and sugar in a bowl and cream together with an electric whisk until pale and fluffy. That’s great to hear! i added a bit of blueberries and it went very well together. But I would suggest thawing it first, so it doesn’t release too much liquid into the cake as it bakes. Arrange the rhubarb over the cake base then … In a medium bowl, whisk together the flour, almond meal, baking powder, baking soda, cardamom and salt. Thanks for the great recipe! It’s a great ingredient to incorporate into cake — especially a dense, rich cake chock-full of almond paste and eggs like the one here. Stir in the sugar and almonds then beat in the melted butter and beaten eggs to give a soft dropping consistency. Add the almond milk, orange … Preheat oven to 180C/350F. You seriously just made my day. Rhubarb Almond Cake is a seasonal snacking cake that balances flavors both sweet and tart. Or perhaps pear! Slice the rhubarb into pieces that are just shorter than the radius of your cake tin, ideally 6 or 8 pieces. I’ve been making this for over 3 years since I found your first recipe and it’s always been a hit. https://www.bbcgoodfood.com/howto/guide/top-10-rhubarb-recipes I made it last year, and it was one of the best cakes I ever ate. This is THE perfect breakfast. It’s my only form of self control! Will be making it again as the new seasons rhubarb is just about ready to pick. It only took me a couple bites to figure out that the cake was made with almond flour. will be making again for sure! This Rhubarb-Almond Cake has been around the blog for a while now. Cinnamon custard and ginger Chantilly cream. Approximately how many cups of rhubarb would .75 lbs be? Hi Gina, I think any firm-ish fruit would work well. So I thought I’d share my slight changes, just in case you find yourself in a similar situation. The cake can be stored at room temperature in an airtight container for 1-2 days. But I’m sure there are a few “rules” that apply to making a cake acceptable for breakfast that I just forgot to mention. The moist, nutty crumb gave it away. You can use the images here as a guide, spacing out the rhubarb to match. I’ll keep it for next rhubarb season! And the addition of berries sounds amazing! Your Rhubarb-Almond cake is ready to serve. The base cake recipe would work for other fruit toppings. I love how versatile it is, and I can keep essentially making the same cake but mixing it up to keep it interesting. Slide the cake off the bottom of the pan and onto the wire rack to finish cooling. Thanks for a great recipe! One slice for breakfast, another later for dessert, love this! In this flour-less upside down cake, I resisted the temptation to add berries or other fruit, in order to highlight rhubarb’s true flavor. Then run a knife around the outer edge of the cake, release the sides of the springform pan and lift it off. I made this yesterday and loved how it turned out! I wonder if anyone has tried it with gluten free flour. I have only made this recipe using the full cup of Greek yogurt. This is the perfect teatime treat and it also makes a delicious pudding – serve it barely warm with custard or cream. But I imagine it would be ok. Just gorgeous… and I love the addition of greek yogurt. Take the cake out and freeze it properly. Breakfast all the way. I am a veteran cake baker, but could not tell that only the very outside edges of the cake had baked. Just made this delicious cake tonight with frozen rhubarb and it’s great. Leave in the tin to cool before transferring to a wire rack. This cake is definitely appropriate for all times of the day! First, I was out of Greek yogurt. Set aside. Sprinkle over 1 tablespoon of the extra sugar. Bake for 1 hour until golden, cover with a tent of foil and bake for another 10-15 minutes until firm to the touch in the middle. If the stalks are thick, slice them in half lengthwise. And even if you don’t have an ounce of cake decorating skills in your body, you need not to worry. Yay! Then carefully spread the remaining cake batter on top, followed by the remaining rhubarb, the sliced almonds and the remaining 1 tablespoon of sugar. Glad you loved it, Jenny! Thank you! I love hearing that, Sandy! Sign up to our newsletter to enter competitions and receive tasty recipe inspiration every week. Because this cake looks best when it’s a bit rustic. Slice rhubarb in … Sublime! Yes! Can I use something other then almond meal? Cheers, girlfriend! Stop to scrap down the sides of the bowl as necessary. Yeah, I’m the same way. 400g rhubarb, trimmed and cut into 4cm lengths (cut in half lengthways first if very fat). Now I’m in the mood to bake . I love that you use Greek yogurt and almond meal. In a medium bowl, vigorously whisk the sugar, oil and eggs until frothy. 12 issues direct to your door - never miss an issue If you put it in front of me, it’s a gonner! We’re living label free, then! I have zero standards when it comes to cake.. Really. So glad you love it! Set … I personally have not. Will definitely make again especially for a party. This creative space is where I share my passion for food and photography. My mouth is watering just thinking about a hunk or three of this treat! Yes. Scatter the raw sugar and sliced almonds over the cake Bake for about 30-40 minutes, until set in the middle, and golden brown on top. This post was originally published here May 9, 2016. I have used frozen rhubarb before and it is IMPORTANT that you squeeze the excess water out of the runbarb before using.It will turn out perfectly without being wet and soggy.Hope that helps.Thanks for sharing this recipe.We like our rhubarb to be on the tart side.So using the recipe as stated,it will be on the tart side? A simple light dusting of powdered sugar is the only finishing touch you’ll need. Then beat in the yogurt, orange zest and extracts. Team Cake for Breakfast right here! Bake for 1 hour until golden, cover with a tent of foil and bake for another 10-15 minutes until firm to the touch in the middle. So being able to make a wonderfully fragrant and tender cake with the first stalks of sturdy pink rhubarb really feels like something. 5 Bake 25 minutes. Grease and line the base and sides of a 9 inch/23cm cake tin with baking paper. I’ve also found at times I’ve run out of Greek yoghurt and have used a flavoured one in its place. I made this cake for my own bday. Yay Beth! Do you use this almond cake recipe for any other kinds of cakes? Then generously coat the parchment paper and the sides of the pan with non-stick cooking spray. Transfer the baking dish to the oven and let it bake for 40 minutes. Rhubarb season is fleeting, though, so when you see the pink stalks, grab all you can! Or use a little bit of wheat flour, if you prefer. This cake is spectacular!! I did not measure the amount in cups, since the rhubarb is cut to remain somewhat long. I added blueberries when I made this cake in the spring. So glad you loved it! A food writer and stylist for numerous food publications, Linda is also an established author with a plethora of cookbooks to her name, on everything from barbecues to ice cream. Spread about half of the cake batter into an even layer on the bottom of your prepared springform pan. Did you use thick Greek yogurt or something else? Arrange just under half … To prove this is dessert, we could serve it with ice cream!!! Once cooled, slice and serve with a sprinkle of powdered sugar, if desired. If cake is in the house, I’m in trouble! Pre-heat your oven to 350 degrees. Let the cake cool for about 10 minutes before carefully unlatching the pan. I love rhubarb, Greek yogurt, and those crunchy sliced almonds! and it’s always turned out fabulous. Perhaps Apple and strawberry? And good to know it works in a pie dish! Pour the batter into the prepared cake tin. I have almond flour- can that be substituted for almond meal? Set 8 of the prettiest ones aside to decorate the top of the cake; chop remaining rhubarb into ½â€ slices. Yay! That’s awesome, Terri! Sift the flour, baking powder, bicarbonate of soda and salt into a … Best of British: Christmas lunch traditions. And it’s well loved by many. Preheat the oven 180°C, fan 160°C, gas 4. My philosophy is any kind of cake with fruit it in can pass for breakfast, and this would definitely make very happy to wake up to! Lightly grease a roughly 12 x 9-inch sheet pan , line the … Making it asap! This is totally why we are friends! If the stalks are thick, slice them in … Preheat oven to 180 degrees C. Grease two 23cm round cake tins. This fabulous cake can be served for brunch or dessert. So glad you BOTH loved it! Arrange the rest of the rhubarb on top, in a circle, filling in any gaps (keeping it away from the edges). The batter will be thick. Hi! I’ve since updated the text and photographs. In another bowl combine soft butter, sugar and extract and beat with … In American, butter comes packaged with tablespoon/cup markings. Preheat the oven to 325 degrees Fahrenheit with a rack in the middle and a rack in the upper third of … Almond flour creates such a tender and delicious crumb in cake. Beautiful update and yes to rhubarb! This Orange Hot Chocolate is NEW o, It feels like the kind of Sunday where I just want, No Holiday is complete without Armenian Paklava! As I approach a full two months of sheltering-in-place by myself, it’s these small, simple joys that are really driving me. Combine flour, salt and bicarb … I, Santas drink of choice? That’s a rule some where.. Gradually add the dry ingredients to your mixer, beating on low speed until no more white streaks remain. Scatter the chopped rhubarb over the top of the cake, pressing it in just a little bit. Sorry for me poor english …. Butter tart pan and sprinkle with sugar, tapping out excess. But I decided to give the photographs a facelift, in hopes of enticing even more of you to try it. Could I use sour cream instead of Greek yogurt? xoxo, OMGeee LIZ!! Thanks. The cake starts with a rich, almond cake batter infused with almond meal and almond extract. I think I might try it with fresh pineapple pieces, what do you think, will it work? Glad you love the cake and have found it fun and enjoyable to make lots of different variations! I’ve had, in my head, an idea for a tart with similar flavors. Cake in my house is big trouble for me too. Thank you so much, Mary Ann! I haven’t tried it with frozen rhubarb, so I’m so happy to hear that it worked out. This is an amazing recipe! https://www.simmerandsauce.com/sweets/rhubarb-almond-snacking-cake It’s literally what me and my family have based our entire lives on. Would I use the same amount Of fruit? Slice rhubarb in half lengthwise (quarter if the pieces are very large). Remove from the oven and set the pan on a wire rack to cool for about 15 minutes. A gorgeous spring/summer cake! I only have 200ml of Greek yoghurt do you think that will work ok? Combine the rhubarb and almond meal in a large bowl, mixing well to evenly coat the rhubarb in almond meal (this will prevent the rhubarb from sinking to … I don’t often use my spring form pan and was so thrilled that it turned out exactly like your picture. Thanks for sharing! posted by floatingkitchen on May 7, 2020 This looks amazing! So just hand me a fork, I don’t mind being judged. It was soooo good. Thanks for sharing! This is a delicious and versatile recipe. It was delicious! Love rhubarb and almond together! Hope this helps! Easy Peppermint Candy Cane Brownies. I would try an all-purpose blend from a reputable source (Bob’s Redmill and King Arthur Flour both have good ones!). Direct to your door - never miss an issue Subscribe for just £26 now pan with cooking! Form pan and was so thrilled that it turned out exactly like your picture blueberries and it was that.! One in its place so you might have some excess liquid that comes out during cooking, then it... Measure the amount of rhubarb cake a week slight changes, just in case you find yourself in cool! Make this weekend, before I saw your post makes a delicious pudding serve... Baking soda, and those crunchy sliced almonds and additional sugar, oil, egg and together. 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