Rhubarb hazelnut cake
Rhubarb hazelnut and almond cake
And? Have you gone wild with rhubarb yet? I have been waiting forever (or so it seems) for the season to start and than I still manage to miss that exact moment that the pretty pink stalks appears in the stores. But they are here; those lovely pink stalks with that amazing flavor that goes so well with lots of things!
And this is so good that – against all the rules really – we kept the whole thing for ourself and ate it all. Usually we give a way baked goods to neighbours, friends and family. Purely to try and save some sort of waistline, but in this case it was just too good. We had it with coffee, we had it for breakfast and we had it as an ‘in-between’. So you are warned!
The recipe is from a cookbook I own in Dutch from Delicious. It’s called Het Bakboek (the baking book) and it’s filled with good stuff…. For more rhubarb recipes you can check my rhubarb recipe collection!
I used a square tin for baking this and placed baking paper into the tin to make sure I could get it out again in one piece. It worked!
- 550 gram young rhubarb
- 240 gram icing sugar
- 50 gram flour
- 1,5 tsp cinnamon
- 100 gram ground hazelnuts
- 25 gram almond flour
- 185 gram butter melted
- 6 egg whites
- 1,5 tbsp dark brown sugar
- 40 gram sugar
- 60 gram flour
- 40 gram soft butter
- 60 gram almond slivers
- zest of 1 orange
Mix the sugar and the flour together in a bowl and rub the butter into it, so you are left with a crumbly mixture. Add the almond slivers and the zest and your crumble is done.
Cut the ends of the rhubarb stalks and cut them into 2 cm pieces. You need a total of 325 grams of rhubarb cleaned.
Preheat the oven to 190 C. Place the icing sugar, flour and cinnamon in a sieve and shake into a bowl. Add the ground hazelnuts and the almond flour and mix together.
Spoon the butter and the eggwhites into the flour mixture and fold it through. Pour the batter into your baking tin and divide half of the crumble mixture over it. Add your rhubarb pieces and than end with the other half of the crumble.
Sprinkle the dark brow sugar over the top and bake the cake for about 40 minutes in the oven or until firm and cooked.
Leave to cool for ten minutes in the tin. Serve hot or at room temperature.