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Bon Appétit

Rhubarb-Almond Cake

3.8

(100)

Image may contain Food Pork and Bacon
Christopher Testani

It might feel like you’re beating the batter for a long time, but that’s what gives this cake an airy lift. Stay with it!

Recipe information

  • Total Time

    2 hours

  • Yield

    8 Servings

Ingredients

1

cup (2 sticks) unsalted butter, room temperature, plus more for pan

¾

cup plus 3 tablespoons sugar, plus more for pan

1

pound rhubarb stalks, trimmed

1¼

cups all-purpose flour

¾

cup blanched almonds

1

teaspoon baking powder

¾

teaspoon kosher salt

½

vanilla bean, split lengthwise

2

large eggs

¼

cup plain Greek yogurt or sour cream

Special Equipment

One 11x8" tart pan or one 9"-diameter tart pan with removable bottom

Preparation

  1. Step 1

    Preheat oven to 350°. Butter tart pan and sprinkle with sugar, tapping out excess. Slice rhubarb in half lengthwise (quarter if very large). Set 8 of the prettiest pieces aside for the top of the cake; chop remaining rhubarb into ½" pieces.

    Step 2

    Pulse flour, almonds, baking powder, and salt in a food processor until almonds are finely ground (texture should be sandy).

    Step 3

    Place 1 cup butter and ¾ cup sugar in a large bowl. Scrape in seeds from vanilla bean; reserve pod for another use. Using an electric mixer on high speed, beat until light and fluffy, about 4 minutes. Add eggs, one at a time, beating to blend first egg before adding second. Beat until mixture is pale and fluffy, about 4 minutes.

    Step 4

    Reduce speed to low and gradually add dry ingredients, followed by yogurt. Beat, scraping down the sides of bowl as needed, just to combine (batter will be thick). Fold in chopped rhubarb and scrape batter into prepared pan. Smooth batter and arrange reserved rhubarb over top; sprinkle with remaining 3 Tbsp. sugar.

    Step 5

    Place tart pan on a large rimmed baking sheet (to catch any rogue juices) and bake, rotating once, until cake is golden brown and rhubarb on top is soft and beginning to brown, 70–80 minutes. Transfer to a wire rack and let cake cool before removing from pan.

    Step 6

    Do Ahead: Cake can be baked 3 days ahead. Keep tightly wrapped at room temperature.

Nutrition Per Serving

Calories (kcal) 490 Fat (g) 32 Saturated Fat (g) 16 Cholesterol (mg) 110 Carbohydrates (g) 44 Dietary Fiber (g) 3 Total Sugars (g) 25 Protein (g) 8 Sodium (mg) 260
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Reviews (100)

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  • Delicious, easy to put together, gorgeous out of the pan. BUT a 9" tart pan is way too small for the amount of batter in this recipe. Mine overflowed. But once I cleaned up the edges and took the side off the removable bottom, it was fine. (Crumbs were good, too!) I watched the video, which I never do and it was fun and helpful.

    • slm

    • Vermont

    • 5/10/2019

  • This recipe tasted as good as it sounds and was a hit at a friend’s birthday party. I used an eleven inch tart pan and made a simple linear design on top. It looked very elegant, and was all gone within a very short amount of time.

    • harvestqueen

    • California

    • 7/20/2019

  • Super easy and we ate half the pan as soon as it came out! Not too sweet. We used raw unblanched almonds and it game out great, the nuts add a great texture and bite. The long rhubarb stalks don't cut super easily on top even after cooking, so I might cut them into smaller pieces next time since I don't mind if they sink into the cake.

    • cynthiax

    • Michigan

    • 5/10/2020

  • Great. Nice and crusty and the cake doesn't overpower the flavor of the rhubarb. I used an equal amount of almond flour instead of making it myself because I had some from another recipe and it turned out great. Not too sweet. I will definitely make this again. My only complaint is that you definitely need a larger pan. I used an 11-inch tart pan and it was barely big enough. The rhubarb also ate through my pan and left dark marks. Not the end of the world but I will definitely line the pan with parchment paper next time.

    • Anonymous

    • Colorado

    • 5/11/2020

  • This may be my favorite cake to make. I don't often make coffee cake type of cakes, preferring layer cakes in general, but this cake, along with some home made vanilla ice cream, is very hard to beat, and the first pan I made was gobbled up quickly as we found ourselves going back for 'one more slice' over and over.

    • anakin78z

    • Iowa

    • 5/16/2020

  • Simple, tasty cake. I used a metal 9x13 baking pan. It really is barely sweet, I maybe could have sprinkled even more sugar over the top and bottom. I also think my rhubarb was especially tart.

    • nataliematz88

    • Omaha, Ne

    • 5/20/2020

  • I was so pleasantly surprised by this cake! It's buttery and tart and just sweet enough to feel like dessert but not too sweet that you can't eat it for breakfast. I subbed the 3/4 cup almonds with 3/4 cup whole wheat flour due to a nut sensitivity, and used a 9" regular cake pan lined with parchment paper. The cake was super easy to get out. Will definitely make again if I ever have extra rhubarb to use up

    • Anonymous

    • massachusetts

    • 5/27/2020