A very easy make deliciously gluten-free rhubarb almond cake recipe celebrating the very best of Spring and Summer Rhubarb bounty!
Please meet the first ever dessert I’m sharing on my blog! Lemony Double Rhubarb Almond Cake. And it just happens to be gluten free…though I am not.
The other day someone asked me what my favorite kind of food to make is and my reply was any sort of cakes, tarts, or breads with whole fruit or veggies on top. I’m not sure if that’s an actual kind of food group, but I definitely have an affinity for dishes that can be topped with whole fresh produce ~ just look at my feed to see what I mean ☺. And if there is a name for this kind of food please enlighten me with it!
So for my very first dessert on my blog I’m going with full pieces of rhubarb on top of a deliciously gluten free almond cake. Though not personally gluten free I do enjoy experimenting with all sorts of flours. And there’s something quite magical about the rhubarb almond combo, so went with almond flour here. If I’m being literal with the name it’s actually a double rhubarb quadruple almond cake! Yep…quadruple. That’s blanched almonds, almond flour, almond extract and sliced almonds. And it’s double rhubarb cause there’s macerated rhubarb in the cake and the strips on top. I’m known among my friends for being quite intense but I thought the name Lemony Double Rhubarb Quadruple Almond cake was a bit too of an intense title…even for me!
Please don’t be intimidated by all the ingredients that are divided in multiple parts. For example, butter is used when baking the rhubarb, in the cake dough, and to cook the sliced almonds in so it’s divided in 3 parts. For the sake of clarity, when an ingredients is divided I let you know in how many parts and for which part of the recipe it’s used it. Please see the recipe below and if you’re a gluten eater I’ve love to hear if ya missed any flour in this super moist cake.
There’s in process shots to help ya with your Rhubarb Almond Cake making along the way and to show off the beautifully magnificent colors of rhubarb stalks. I also like to play with teeny tiny mini plans so included when I split the batter into multiple pans as well.
*Please note: I wrote this post at the end of June and didn’t launch my blog until September which is why I’m talking about being in the middle of summer during fall…
Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with #wavesinthekitchen. You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!
Lets make waves in the kitchen!
Rhubarb Almond Cake
- Prep Time: 20min
- Cook Time: 70 min
- Total Time: 1 hour 30 minutes
- Yield: 6-8 1x
- 1 ¾ cups almond flour
- ½ cup blanched almonds
- 1 cup Greek yogurt
- 8 stalks rhubarb (divided in 2 parts ~ 1 part for macerated rhubarb and 1 part for baked rhubarb)
- ½ cup (1 stick) butter (divided in 3 parts (6 tablespoons for the dough, 1 tablespoon for baked rhubarb, 1 tablespoon for sliced almonds on top)
- 1 cup & 1 tablespoon coconut sugar divided in 3 parts (1 tablespoon for macerated rhubarb, ¼ cup for baking rhubarb and ¾ cup in the dough)
- ¼ cup sliced unsalted almonds
- 2 eggs
- 2 lemons & their zest (divided in 2 parts ~ 1 park for the baked rhubarb and 1 part for the macerated rhubarb)
- 1 teaspoons vanilla (divided in 2 parts) (1 part for the macerated rhubarb and 1 part for the baked rhubarb)
- ½ teaspoon of almond extract
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon cardamom
- 1 teaspoon baking powder
- Preheat oven to 400 degrees.
- Mix 1 cup of chopped rhubarb with the zest and juice of 1 lemon, 1 tablespoon of sugar and ½ teaspoon of vanilla. Allow to sit until your ready to use.
- Toss the rhubarb stalks in a baking dish with zest and juice of 1 lemon, ¼ cup of sugar, 1 tablespoon butter, ½ tablespoon of vanilla, and ¼ teaspoon salt. Place in the pre-heated oven and bake for 10min and then turn oven down to 375 degrees.
- Pulse almonds in food processor until finely ground then add flour, baking powder, cinnamon, nutmeg and cardamom and give it another quick pulse until it’s all combined (texture should be sandy).
- Place 6 tablespoons of butter and remaining sugar (3/4 cup) in a large bowl and using an electric mixer on high speed beat for a few minutes until light and fluffy.
- Add eggs, one at a time, to the butter and sugar mixture, beating to blend the first egg before adding the second. Then add the almond extract and beat for another few minutes until light and fluffy.
- Reduce speed to low and gradually add dry ingredients followed by the yogurt until all combined.
- Fold in macerated rhubarb with all the delicious liquid its in.
- Scrape batter into a prepared pan. Smooth batter over with a spatula and arrange baked rhubarb on top. There will be some caramelized liquid in the dish that was used to bake the rhubarb ~ don’t throw this out! We are using this to caramelize the almonds next.
- Place cake in oven and bake for 1 hour, turning half way through.
- While the cake bakes, melt the remaining 1 tablespoon of butter directly into the pan used to bake the rhubarb stalks. I placed my baking dish directly on the stove. Once the butter is melted add the sliced almonds and cook on medium heat for 3-5 minutes, until the almonds look and smell caramelized. Set aside until the cake is down.
- Remove the cake from the oven. Double check that a toothpick inserted into the middle comes out clean. Let the cake cool and sprinkled with the caramelized sliced almond goodness.
- The cake can be stored at room temperature in an airtight container for up to 3 days.