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3 Comments Rhubarb season calls for baking, and this almond flour rhubarb cake is one of those recipes you’ll want to make on repeat while you can. It’s soft, slightly nutty, and perfectly balanced between sweet and tart. Serve it with a generous dollop of whipped cream, a scoop of ice cream or just enjoy a slice as is (honestly, it’s already perfect).
Table of contents
Why Rhubarb + Almond flour is Such a Good Idea
Almond flour gives this cake a moist, tender crumb and a subtle nutty flavor that pairs fantastic with the tangy rhubarb. It also makes the cake feel just a little bit more special than your average bake.
Because almond flour behaves differently than regular flour, the texture stays slightly softer and richer, so don’t expect a dry, fluffy sponge. This is more of a melt-in-your-mouth kind of cake.
Recipe Ingredients
For making this delicious almond flour rhubarb cake you need the following ingredients
- rhubarb – I used roughly 350 gram or 0.8 pounds of fresh rhubarb. That is the cleaned weight
- almond flour – essential for this recipe as it provides moistness and a lovely nutty taste
- butter – always use unsalted butter at room temperature
- sugar – I used regular granulated sugar. You can also use light brown sugar
- self-rising flour – to provide the necessary lift
- almond – I sprinkled some almond shavings on top. That is optional but does give it a nice crunch
- orange zest – about a tablespoon of fresh orange zest.
Tips for Baking the Perfect Rhubarb Cake
Keep a close eye on your oven. This cake can be a little tricky when it comes to baking time. Almond flour browns faster, so it’s important not to overbake it.
- Check your cake around 50 minutes
- It can take anywhere from 55 to 70 minutes, depending on your oven
- If it browns too quickly, loosely cover it with foil
Lowering the oven temperature slightly (as noted in the recipe) helps prevent it from drying out.
Use the right pan size
A 20 cm (8-inch) pan works best.
If your pan is too large, the cake will turn out too flat and bake too quickly, which affects both texture and flavor.
Don’t overthink the rhubarb topping
You can arrange the rhubarb in a neat pattern… but you really don’t have to. Scattering the pieces randomly works just as well and gives it a rustic look. Taste-wise, it makes zero difference.
No need to precook the rhubarb
Good news: you can use the rhubarb raw.
It softens perfectly while baking and releases just enough moisture into the cake.
FAQ Almond Flour Rhubarb Cake
You can get rhubarb usually beginning of april. Sometimes a little earlier. The season end mid june.
Rhubarb contains oxalic acid which – when consumed in large quantities – can give you issues with mineral absorption. It binds itself to the minerals in your body. Rhubarb contains a fair amount of this acid. However you do have to eat quite a lot for it to present real problems.
Rhubarb you buy after mid june is usually much more sour. That is when the amount of oxalic acid is higer. So it’s best to use rhubarb that is harvested before mid june. Overal it is really healthy but best not to eat kilo’s of rhubarb at any one time. The advice is to not eat it more than twice a week.
There are many variaties of rhubarb. This explains why there are so many different colors. The green rhubarb is more sour and firmer and is good for freezing. The pink rhubarb is sweeter and more tastier to eat.
No, that is not necessary. The rhubarb can be processed raw. During the baking process the rhubarb cooks.
If you want you can replace the almond flour with – for instance – chufa flour (tiger nut flour) That can be substituted one on one. However the flavor will be very different. Chufa has a nutty kind of flavor but it very different from almond flour.
I have not tested this with chufa but in other recipes I tend to be able to replace it simply by swapping the quantities almond flour for chufa flour.
Also check these rhubarb recipes:
Rhubarb Cake with Almond Flour
Ingredients
- 350 gram rhubarb
- 175 gram almond flour
- 125 gram unsalted butter at room temperature
- 125 gram sugar + 2 tablespoons
- 100 gram self-rising flour
- 2 eggs medium
- 2 tbsp almond slivers
- 1 tbsp orange zest
- 1 tsp baking powder
- 1/8 tsp salt
Equipment
- 20 cm/baking tin/8 inch
Instructions
- Preheat the oven to 170˚C (350˚F) and brush the baking tin with oil or butter. Place a bit of baking paper on the bottom of the tin.
- Clean the rhubarb and slice into smaller pieces of about 1 cm each. Keep a few pretty pink ones for the top.
- Whisk the butter and the sugar together until white and fluffy in a few minutes.
- Mix the eggs in one by one.
- Add the almond flour, orange zest, self raising flour, baking powder and the salt.
- Divide half of the batter over the baking tin.
- Divide half of the rhubarb on top and sprinkle with one tablespoon of the extra sugar.
- Place the remaining batter on top and place the pretty rhubarb you kept on top.
- Sprinkle with the remaining tablespoon of sugar and the almond slivers.
- Bake the cake in the oven for about an hour. Make sure it is cooked when you insert a wooden stick. If it comes out clean, the cake is cooked. If not cooked yet but getting too brown? Cover with some foil and continue baking for another 15 minutes or until done.
- Leave to cool and serve with whipped cream or ice cream.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
The perfect cake tasty & healthy
Rhubarb is so tasty and so healthy and it makes a perfect cake! Love your photos!
Thanks so much! And it is one of the best flavors!