Pour the batter into the prepared cake tin. Sorry you had trouble with this recipe, Wendy. Just one small thing- it would make it a lot easier to have butter quantity in weight instead of cups or tablespoons. Yay! Preheat oven to 350°. Approximately how many cups of rhubarb would .75 lbs be? Planning on substituting plums for all the fruit this weekend. Cake should be consumed at all times of the day. Since rhubarb isn’t in season now (September) abt suggestions on other fruit to use? Thanks for a great recipe! Nothing bad happened! Preheat oven to 180C/350F. Line the bottom of a 10-inch springform pan with a round of parchment paper. Thanks for sharing your experience with me. Ha ha. And good to know it works in a pie dish! Just made this delicious cake tonight with frozen rhubarb and it’s great. Then cut the rhubarb into pieces about 1 1/2-2 inches in length. This Orange Hot Chocolate is NEW o, It feels like the kind of Sunday where I just want, No Holiday is complete without Armenian Paklava! This look so good! I’ve been mixing the rhubarb with some raspberries/tay berries too. So glad you loved it! Then beat in the yogurt, orange zest and extracts. It’s literally what me and my family have based our entire lives on. i added a bit of blueberries and it went very well together. Let the cake cool for about 10 minutes before carefully unlatching the pan. Love rhubarb and almond together! Hi Gina, I think any firm-ish fruit would work well. The cake starts with a rich, almond cake batter infused with almond meal and almond extract. This cake is gorgeous- those sliced almonds and that pretty pink rhubarb is just to die for . The cake can be stored in an airtight container for up to 3 days in a cool place. Because this cake looks best when it’s a bit rustic. 70 Comments // Leave a Comment ». That’s awesome, Terri! Spoon half the mixture into the tin, carefully spreading it right to the edges. Just wanted to say I made this cake Saturday for two different dinners, and it got rave reviews, even from non-rhubarb lovers. Sublime! My Christmas Eve projects include re-wrapping all, I get so many requests for these Chocolate and Cra, Welcome Winter! I added blueberries when I made this cake in the spring. The flavors of this cake are perfect. Add the almond milk, orange … Cheers, girlfriend! That’s why I don’t make them as often as I would like. Or perhaps pear! This cake is definitely appropriate for all times of the day! I’m a firm believer that fruit and nut cakes can pass for breakfast food. I made this with 3 cups of thawed and throughly drained rhubarb frozen last summer. Combine the rhubarb and almond meal in a large bowl, mixing well to evenly coat the rhubarb in almond meal (this will prevent the rhubarb from sinking to … Trim and discard any leaves and woody ends from the rhubarb. This cake is spectacular!! Oooo the blueberries sound like a great addition! I have only made this recipe using the full cup of Greek yogurt. Can I use something other then almond meal? In your stand mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar on medium-high speed until light and fluffy, about 3-4 minutes. So just hand me a fork, I don’t mind being judged. Spoon half the mixture over the base of the cake tin. It definitely needed more bake time – at least an extra 15 mins but not sure if it was because I used a pie dish (I didn’t realize I needed a springform until I already bought ingredients). Flavored with orange zest, cardamom and a splash of both vanilla and almond extract, this dessert (although I also find it “wholesome” enough to be served at brunch) is as tasty as it is beautiful. Sorry for yelling. But I’m excited. Scatter over the flaked almonds and sprinkle with the remaining extra sugar. Your suggestion of apple would be great. Cake in my house is big trouble for me too. Yay! If the stalks are thick, slice them in half lengthwise. Thanks for the great recipe! Thanks! Maybe even more so than usual. And dessert, while I’m at it. If cake is in the house, I’m in trouble! Sprinkle the flaked almonds around the edge of the cake. Vibrant and tart, rhubarb is one of my favorite signs of spring. This fabulous cake can be served for brunch or dessert. Whisk in the eggs one at a time until creamy. Lightly grease a roughly 12 x 9-inch sheet pan , line the … Subscribe for just £26 now! To prove this is dessert, we could serve it with ice cream!!! So glad you love it! Thanks for sharing! Stop to scrap down the sides of the bowl as necessary. It was soooo good. Then carefully spread the remaining cake batter on top, followed by the remaining rhubarb, the sliced almonds and the remaining 1 tablespoon of sugar. Trim and discard any leaves and woody ends from the rhubarb. Or use a little bit of wheat flour, if you prefer. 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