Description
- Soft buttery rhubarb cake with a sweet tart flavor and tender crumb. Perfect spring dessert.
Ingredients
Scale
- 1 cup butter softened
1 cup sugar
3 eggs
1 tsp vanilla or almond extract
1 cup ground almonds
1 cup self raising flour
1 tsp baking powder
2 cups chopped fresh rhubarb
3 tbsp sugar for topping
Instructions
- Preheat oven to 350°F and prepare a 9 inch springform pan
Beat butter and sugar until smooth
Add eggs one at a time while mixing
Mix in vanilla extract
Stir in ground almonds flour and baking powder
Spread batter into pan
Arrange rhubarb pieces on top and sprinkle sugar
Bake for 70 to 75 minutes
Cool before slicing and serving
Notes
- Use young rhubarb stalks for the best texture
Do not overmix batter
Cover cake loosely with foil if the top browns too quickly
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg