RHUBARB-ALMOND CAKE
It might feel like you're beating the batter for a long time, but that's what gives this cake an airy lift. Stay with it!
Provided by Alison Roman
Categories Cake Dessert Kid-Friendly Almond Spring Rhubarb Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Butter tart pan and sprinkle with sugar, tapping out excess. Slice rhubarb in half lengthwise (quarter if very large). Set 8 of the prettiest pieces aside for the top of the cake; chop remaining rhubarb into 1/2" pieces. Pulse flour, almonds, baking powder, and salt in a food processor until almonds are finely ground (texture should be sandy).
- Place 1 cup butter and 3/4 cup sugar in a large bowl. Scrape in seeds from vanilla bean; reserve pod for another use. Using an electric mixer on high speed, beat until light and fluffy, about 4 minutes. Add eggs, one at a time, beating to blend first egg before adding second. Beat until mixture is pale and fluffy, about 4 minutes.
- Reduce speed to low and gradually add dry ingredients, followed by yogurt. Beat, scraping down the sides of bowl as needed, just to combine (batter will be thick). Fold in chopped rhubarb and scrape batter into prepared pan. Smooth batter and arrange reserved rhubarb over top; sprinkle with remaining 3 tablespoons sugar.
- Place tart pan on a large rimmed baking sheet (to catch any rogue juices) and bake, rotating once, until cake is golden brown and rhubarb on top is soft and beginning to brown, 70-80 minutes. Transfer to a wire rack and let cake cool before removing from pan.
- Do Ahead
- Cake can be baked 3 days ahead. Keep tightly wrapped at room temperature.
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Kamila Abul
[email protected]I would definitely recommend this cake to others.
Adegbola Adewale
[email protected]This cake is perfect for a special occasion. It's elegant and delicious.
mar marti
[email protected]I'm not a baker, but this cake was easy to make. I followed the recipe exactly and it turned out perfectly.
Sandy Said
[email protected]This cake is a bit time-consuming to make, but it's worth it. The end result is a delicious and beautiful cake.
Akpos Orire
[email protected]I had some trouble finding rhubarb, but it was worth the effort. This cake is delicious!
Rizwan Razi
[email protected]This cake was a bit too tart for my taste, but my husband loved it.
Wes Guinsler
[email protected]I love the crumble topping on this cake. It adds a nice crunchy texture.
Paul Weaver
[email protected]This cake is so moist and flavorful! The rhubarb and almond flavors are a perfect combination.
Za'Ryiah Rucker
[email protected]I'm not usually a fan of rhubarb, but this cake changed my mind. The almond flavor really balanced out the tartness of the rhubarb.
Brent Harrell
[email protected]I made this cake for a potluck and it was a hit! Everyone loved it. The cake was easy to make and turned out beautifully.
Anthony genius
[email protected]This rhubarb almond cake was a delightful treat! The combination of tart rhubarb and sweet almond flavor was perfect. The cake was moist and fluffy, and the crumble topping added a nice crunchy texture. I will definitely be making this cake again!