Rhubarb Cake is one sweet (but not too sweet) way to celebrate summer’s seasonal bounty. Even though it’s a cake, the texture is more reminiscent of a quick bread, such as banana bread, meaning it would be a great side dish for breakfast or fantastic if transformed into muffins. We tossed rhubarb in the flour so the pieces wouldn’t fall to the bottom in the oven. The granulated sugar provides just the right amount of sweetness to contrast the tangy rhubarb.
So, here’s the recipe for this very good, very dependable rhubarb cake. It has been tested to high heaven, and it is good.
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 cup (8 tablespoons) unsalted butter, softened
1/2 tsp. baking soda
1 cup plus 1 tablespoon granulated sugar, divided
1 cup Greek yogurt
1/4 tsp. almond extract
1/3 cup sliced almonds
About 3/4 lbs fresh rhubarb
1 tablespoon fresh orange zest
3/4 tsp. vanilla extract
1/2 tsp. ground cardamom
1/4 tsp. salt
1/2 cup almond meal
Powdered sugar, for dusting
Place parchment paper in the bottom of a 10-inch springform pan. Cut the paper so it fits well in the bottom circle of the pan. Spray the pan and parchment paper with nonstick cooking spray. Set aside.
Preheat your oven to 350 degrees F.
In a medium bowl, add the flour, almond meal, baking powder, baking soda, cardamom and salt, whisk together to combine. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or a hand mixer, whisk together the butter and 1 cup of the sugar on medium-high speed until pale and fluffy, 2-3 minutes.
Add the eggs one at a time, beating on medium speed until fully incorporated after each addition. Add the yogurt, orange zest and extracts and beat to combine.
Add the dry ingreďïệnts and beat on low speed until the batter is thick and no more wḧïẗe streaks remain.
Remove any leaves and woody ends from the rhubarb and discard. Slice the stalks in half lengthwise if they are thick. Then, cut the rhubarb into 1 1/2 to 2 inch long pieces.
Pour about half of the cake batter into the prepared springform pan and smooth it out with a spatula. Arrange half of the sliced rhubarb over the top in any pattern you desire, leaving about 1-inch between the pieces and around the edges of the pan.
Then pour on top with the remaining cake batter. Finally add remaining rhubarb, the sliced almonds and the remaining 1 tablespoon of sugar.
Bake in the pre-prepared oven for 45-50 minutes or until edges of cake are browned and a toothpick inserted in the center of the cake comes out clean.
Take out of the oven and leave to set the pan on a wire rack to cool for about 15 minutes.
Then run a knife around the outer edge of the cake, release the sides of the springform pan and lift it off. Remove the cake from the bottom of the pan and place it on a wire rack to cool completely.
Slice and if desired you can serve with a sprinkle of powdered sugar.