Rhubarb cake with almond flour
Perfect for the rhubarb season is this delicious rhubarb cake made with almond flour. Serve with a big dollop of whipped cream, ice cream of eat just as it is!
It must be one of my favorite seasons; the rhubarb season. It’s short but maybe that’s what makes it so special. Whenever the season arrives I look out for those pretty pink stalks in the stores or at the markets. This particular rhubarb cake is super delicious. I love adding almond flour in baking goods as it gives it a better texture and I just love that flavor.
Easy rhubarb cake
Making this rhubarb cake with almond flour is super simple. The only thing you need to keep in mind is that it doesn’t go too fast in the oven. So always check. My friend made it and in her oven it needed more than an hour. In my oven it only took 55 minutes and it was almost too far gone. I would suggest turning the temperature down a bit. in fact that is what I have noted in the recipe below. But keep an eye on it.
Another thing to note is that it makes sense not too use a baking tin that is too big. Mine was 20 centimeter (8 inches) in diameter. If yours is too large, the result will be too flat.
The cake was perfect the way it turned out. I just randomly placed the rhubarb pieces on top. You can create a pretty pattern if you want, but that’s usually not my cup of tea. Flavor wise it doesn’t make any difference whatsoever.
For making the rhubarb cake it is best to have those pretty pink stalks. Mine where more green or really dark as you can see in the photos. There are many variaties of rhubarb which will determine the color. I kept the pink ones for the top and used the greener ones for inside the 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.
Also check these rhubarb recipes:
Can I replace the almond flour?
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.
Rhubarb cake with almond flour
- 20 cm baking tin
- 350 gram rhubarb
- 175 gram almond flour
- 125 gram unsalted butter at room temperature
- 125 gram sugar + 2 tablespoons
- 100 gram self raising flour
- 2 eggs medium
- 2 tbsp almond slivers
- 1 tbsp orange zest
- 1 tsp baking powder
- 1/8 tsp salt
- 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.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
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!