Rhubarb Almond Crumb Cake
I know it’s crazy, but I go into a mad cooking and baking frenzy just before nearly every trip I take. I can’t bear to throw out containers of half full sour cream, or two stalks of rhubarb or a bunch of broccoli. Invariably, I have too much produce in my refrigerator and I know it will spoil before I get back. So with that in mind, I made this cake recently, trying to use up the three stalks of rhubarb I bought at a farmer’s market a while ago. The recipe comes from “Food 52” and it’s a winner – even if you’re not a rhubarb fan, or can’t find it, make it with blueberries – or apples – or peaches – or whatever you like. It’s a buttery cake with a crispy brown-sugar and almond flavored topping.
Mix the batter and fold the raw rhubarb into it. Spread it into a buttered 8-inch springform pan. (My pan was 9 inch, which meant a slightly squatter cake.)
Spread the crumb topping over the batter.
And you get this beauty after it’s baked.
Rhubarb Almond Crumb Cake
- 2 tablespoons all purpose flour2 tablespoons slivered almonds2 tablespoons rolled oats1/4 cup brown sugar1/4 teaspoon salt2 tablespoons unsalted butter
- Butter for greasing the pan2 large eggs1 1/4 cup granulated sugar1/2 t. salt1 t. almond extract6 T. unsalted butter, melted1 1/4 cup all purpose flour1 t. baking powder2 cups rhubarb, cut into 1/2 inch pieces
- Heat the oven to 350°F. Butter the bottom and sides of an 8-inch, deep, fluted tart pan or an 8-inch round cake pan.
- For the crumb, combine the dry ingredients in a small bowl. Using a fork or your fingers, gently work in the butter until pea-sized lumps are formed.
- Combine the eggs, sugar, salt, and almond extract in a large bowl. Beat on high until the mixture triples in volume, about five minutes. Fold in the melted butter, flour, and rhubarb. Evenly spread the thick batter into the prepared pan. Sprinkle the crumb topping evenly over the top.
- Bake for 60 to 75 minutes, until the topping is deeply golden and a toothpick inserted into the center comes out clean. Remove the cake from the pan when it’s completely cool.
I have never cooked nor have I baked with rhubarb. Can you stand it? This looks like a fab place to start. This cake is reminiscent of a French cake I make with nectarines and raspberries. I bet this would be wonderful as an afternoon snack.I think it is time for me to try some rhubarb.
Beautiful! I've been wanting to make the Rhubarb Upside-Down cake from the NYT myself, but this could sidetrack me. Have a great trip!
A wonderful cake and delicious combination. The perfect teatime treat!
I'm like Adri, never cooked or baked with rhubarb, I don't think I like it, but who knows I haven't tried it in years! I can see this cake with blueberries though…
My husband is not much of a rhubarb fan, but I think he'd enjoy it cooked in a cake such as this!
non so che sapore abbia il rabarbaro, non l'ho mai mangiato !
This one will be on my list of things to make this weekend! I love rhubarb and the oats and almonds sound perfect to me.
Hi Linda, I met your Blog thru Staceys Snacks…wonderful…
I did this cake and it really is fabulous, i added some strawberries for fun..Today i will try with apples…thanks for sharing,
What a tasty treat! I'm like you, I *hate* the thought of throwing food out, so I love recipes for recycling bits of this and that. There's often the best recipes—and here's another example of that!
By the way, did you ever hear that urban myth about rhubarb being poisonous if not cooked properly? I heard that as a kid and that may be why, like Adri, I've never actually cooked with the stuff. And yet I have always enjoyed it any time I've tried it.
I have rhubarb still growing out of their raised beds and this will help me use up lots of it . . . sounds delicious and light! Thanks for sharing the recipe Linda!
Comments are closed.