Rhubarb hazelnut cake
It’s rhubarb season and that means I like to make everything with rhubarb in it. This delicious cake uses hazelnut flour and almond flour and make this a perfect 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!
A few things to note when you’re making this recipe as I have received a few remarks that some instructions weren’t clear. You start the rhubarb hazelnut cake by making the crumble first. You set that aside and continue by making the rhubarb cake mixture.
You basically make the cake mixture and the rhubarb sits on top of that. While cooking it in the oven the rhubarb will cook and become soft and tender in the oven. You need about 500 gram of rhubarb but once cleaned you should be left with roughly 325 gr to place on top of the cake.
Make sure to check if the cake is cooked. Ovens vary so it is always important to test by inserting a wooden skewer and making sure it comes out clean before taking it out of the oven. Hope you enjoy the rhubarb hazelnut cake!
If you have any rhubarb left over? Make sure to try the rhubarb strawberry jam too.
Rhubarb hazelnut cake
- Baking tin 20 x 20 cm
- 550 gram young rhubarb (clean weight is 325 gr)
- 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 whisked to soft peaks
- 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 180˚C (350 F). 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.
- Whisk your egg whites to soft peaks
- 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.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.