Top | Cakes and Muffins
Rhubarb Almond Cake
(recipe, Carrie Floyd)
Here's a variation on one of my all-time favorite cakes, Sunken Grape Cake. The basic recipe is the same, with the substitution of orange for lemon zest and rhubarb for grapes. It's a delicious cake for breakfast or brunch, but I've also served it after dinner as birthday cake to rave reviews.
- 2 cups rhubarb, cut into ½-inch long slices
- 2 Tbsp. honey
- ½ lb. (2 sticks) unsalted butter, softened
- 1¼ cups sugar
- 3 eggs
- Zest of one orange
- 1 tsp. almond extract
- 1 cup unbleached all-purpose flour
- 1 cup finely ground toasted almonds
- 2 tsp. baking powder
- Powdered sugar, for dusting
- Preheat the oven to 350 degrees. Butter and flour a 9-inch springform pan.
- On a large baking sheet covered with a silicone baking mat, spread out the rhubarb slices. Drizzle with the honey. Cook for 10 minutes, until the rhubarb is just tender, then remove from the oven and set aside.
- Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, and mix thoroughly between additions. Add the zest and almond extract.
- In a separate bowl, mix the flour, ground almonds, and baking powder, then stir the dry mixture into the egg mixture just until blended.
- Smooth the batter into the springform pan and distribute the cooked rhubarb evenly over the batter, pressing the pieces in lightly.
- Bake for 50 to 60 minutes, until a toothpick or skewer inserted in the middle comes out clean or with tiny crumbs clinging to it. Let cool, then invert onto a plate and dust lightly with powdered sugar.