How about a simple yet stunning cake with rhubarb as the star ingredient? Have you baked anything with this seasonal delight yet? Regardless of your answer, I have a recipe you’ll definitely want to try! This rhubarb and almond cake is incredibly easy to make and looks beautiful, making it a perfect sweet treat for a gathering or an afternoon coffee.
For this version, I added wholemeal flour and reduced the sugar slightly, so the cake isn’t overly sweet. Of course, if you prefer classic bakes, feel free to add a little more sugar—adjust the sweetness to your liking!
Do you need to peel rhubarb for baking?
Not necessarily! Young rhubarb has a thin, delicate skin that you can leave on – this helps retain its lovely pink colour. However, if the rhubarb is more mature and has thick, fibrous skin, it’s best to peel it to avoid tough, stringy pieces in the cake. The easiest way to do this is by gently lifting the skin with a knife and peeling it away. When cutting, you’ll quickly notice whether the skin is tough – if it starts peeling off on its own, it’s a good sign that it should be removed.
Which parts of rhubarb are edible?
Important! Only the stalks (technically, the leaf petioles) are edible. Other parts of the plant, including the leaves, contain high levels of calcium oxalates and should be discarded! Rhubarb is best enjoyed from April to July, as oxalate levels increase later in the season.
Love rhubarb? Try these recipes! Rhubarb season is short, so make the most of it while you can. Don’t wait – get baking!
Rhubarb cake with almonds
Kitchen utensils
- Round cake tin with a diameter of 20 cm
Ingredients
- 150 g wheat flour
- 100 g wholemeal wheat flour
- 400 g rhubarb
- 120 g sugar
- 100 ml rapeseed oil
- 5 tbsp Greek yoghurt
- 3 eggs
- 3 tbsp almond flakes
- 3 tsp almond sugar (with natural almond extract)
- ½ tsp baking powder
- ½ tsp baking soda
Instructions
- Preheat the oven to 180°C.
- Prepare a round cake tin (20 cm) – line the base with baking paper and secure the ring.
- Wash and chop the rhubarb into small pieces.
- In a medium bowl, mix the dry ingredients (except for the sugar): both flour, baking powder, and baking soda.
- In a stand mixer or using a hand mixer, beat the eggs until light and fluffy (about 6–8 minutes). Gradually add the sugar, one tablespoon at a time, while continuing to beat (about 2 minutes). Slowly drizzle in the oil in a thin stream while mixing. Then add the yoghurt.
- Reduce the mixer speed and add the dry ingredients – mix briefly, just until combined.
- Pour the batter into the prepared tin, then distribute the rhubarb on top, gently pressing it into the mixture. Sprinkle with flaked almonds and almond sugar.
- Bake for 40–45 minutes, or until a skewer inserted in the centre comes out clean. Enjoy!
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