Rhubarb & Almond Cake

AuthorBobCategoryDifficultyBeginner

A delicious moist cake with rhubarb and almonds.

rhubarb and almond cake

Yields10 Servings
Prep Time25 minsCook Time1 hrTotal Time1 hr 25 mins

 1 cup Caster Sugar
 0.50 cup Unsalted Butter (softened)
 2 Eggs
 1 cup Greek Natural Yoghurt
 Zest from 1 Orange
 0.75 tsp Vanilla Essence
 0.25 tsp Almond Essence
 1.50 cups Plain Flour
 0.50 cup Ground Almonds
 1 tsp Baking Powder
 0.50 tsp Bicarbonate of Soda
 0.50 tsp Ground Cardamom
 0.25 tsp Salt
 340 g Rhubarb
 0.33 cup Sliced Almonds
 1 tbsp Caster Sugar (to sprinkle on the top)
 1 tbsp Icing Sugar

1

Preheat oven to 160ºC.

2

Line the bottom of a 10" springform pan with parchment paper. Lightly coat the parchment paper and the sides of the pan with oil.

3

In a bowl beat together the one cup of sugar with the butter, until light & creamy. Add the eggs, one at a time, mixing after each addition. Then beat in the yoghurt, orange zest & essences.

4

In a separate bowl, combine the flour, ground almonds, baking powder, bicarbonate of soda, cardamom & salt. Add these dry ingredients to the prepared cake batter. Mix well.

5

Trim & discard any leaves and woody ends from the rhubarb. Cut the rhubarb into pieces about 4cm long.

6

Spread half of the cake mixture into the bottom of the springform pan. Scatter half of the rhubarb on top.

half prepared rhubarb and almond cake

7

Spread the remaining cake mixture over the rhubarb. Arrange the remaining rhubarb pieces on top. Sprinkle the sliced almonds and the tablespoon of sugar over the surface of the cake mixture.

finished rhubarb and almond cake

8

Transfer the cake to your preheated oven and bake for 50 minutes, or until cooked.

9

When cooked, allow to cool before serving. Sprinkle with icing sugar.

Ingredients

 1 cup Caster Sugar
 0.50 cup Unsalted Butter (softened)
 2 Eggs
 1 cup Greek Natural Yoghurt
 Zest from 1 Orange
 0.75 tsp Vanilla Essence
 0.25 tsp Almond Essence
 1.50 cups Plain Flour
 0.50 cup Ground Almonds
 1 tsp Baking Powder
 0.50 tsp Bicarbonate of Soda
 0.50 tsp Ground Cardamom
 0.25 tsp Salt
 340 g Rhubarb
 0.33 cup Sliced Almonds
 1 tbsp Caster Sugar (to sprinkle on the top)
 1 tbsp Icing Sugar

Directions

1

Preheat oven to 160ºC.

2

Line the bottom of a 10" springform pan with parchment paper. Lightly coat the parchment paper and the sides of the pan with oil.

3

In a bowl beat together the one cup of sugar with the butter, until light & creamy. Add the eggs, one at a time, mixing after each addition. Then beat in the yoghurt, orange zest & essences.

4

In a separate bowl, combine the flour, ground almonds, baking powder, bicarbonate of soda, cardamom & salt. Add these dry ingredients to the prepared cake batter. Mix well.

5

Trim & discard any leaves and woody ends from the rhubarb. Cut the rhubarb into pieces about 4cm long.

6

Spread half of the cake mixture into the bottom of the springform pan. Scatter half of the rhubarb on top.

half prepared rhubarb and almond cake

7

Spread the remaining cake mixture over the rhubarb. Arrange the remaining rhubarb pieces on top. Sprinkle the sliced almonds and the tablespoon of sugar over the surface of the cake mixture.

finished rhubarb and almond cake

8

Transfer the cake to your preheated oven and bake for 50 minutes, or until cooked.

9

When cooked, allow to cool before serving. Sprinkle with icing sugar.

Rhubarb & Almond Cake

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