French Almond Rhubarb Cake Recipe

French Almond Rhubarb Cake Recipe
Rhubarb isn’t always available, but when it is, I like to take advantage and make lots of delicious desserts. I ran across this recipe when I had lots of rhubarb, and made a few little changes; it turned out to be a delicious cake suitable for serving at breakfast, brunch, or dessert. The cake isn’t too sweet, and it is light with just enough rhubarb to make it addicting. The website for the original recipe (Bolli’s Kitchen) is in German, so I had to rely on another website’s translation, then made my own changes to the recipe.
I recently discovered almond emulsion; it is stronger and thicker than almond extract and gives baked goods a stronger almond flavor. If you can’t find it (it’s available at restaurant supplies and online), or prefer a milder almond flavor, just use regular almond extract. If you’re serving the cake for dessert, you can top it with a scoop of sweetened whipped cream or some high quality vanilla ice cream (no disgusting frozen whipped topping, please).

10 Servings

1/2 cup softened butter
1 1/4 cups sugar
3 eggs
1 teaspoon almond emulsion, or almond extract

1 2/3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt

6 cups rhubarb, cut into 1/4" dice

2 tablespoons sugar
1/2 cup sliced almonds

  1. Preheat oven to 400°.
  2. Spray a 9" springform pan with non-stick spray, line with parchment, and smear a little butter on the parchment.
  3. Place the butter, sugar, eggs, and almond emulsion in a mixing bowl and cream until very light.
  4. Measure the flour, baking powder, and salt into a fine strainer set over the butter mixture; shake through.
  5. Mix on low speed until smooth; fold in the diced rhubarb.
  6. Transfer the mixture to the prepared springform pan and smooth the top.
  7. Sprinkle evenly with the 2 tablespoons sugar and sliced almonds.
  8. Bake 45 to 55 minutes or until a toothpick inserted into the center comes out clean.
  9. Remove from the oven, let sit 10 minutes, then run a knife around the outside of the cake; remove the sides of the pan and let cool thoroughly.

Amount Per Serving
Calories 354 Calories from Fat 132
Percent Total Calories From: Fat 37% Protein 7% Carb. 56%

Nutrient Amount per Serving
Total Fat 15 g
Saturated Fat 7 g
Cholesterol 89 mg
Sodium 302 mg
Total Carbohydrate 49 g
Dietary Fiber 1 g
Sugars 28 g
Protein 6 g

Vitamin A 11% Vitamin C 7% Calcium 0% Iron 6%

Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map

Content copyright © 2023 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.