Rhubarb cake with almonds
This rhubarb and almond cake is incredibly easy to make and looks beautiful.
Equipment
- 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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