For a Rhubarb cake you need Rhubarb. Rhubarb is intriguing. It’s beautiful in color, yet bitter in taste. It’s intimidating to many, yet proves itself to be as nice as the neighbor next door. Is rhubarb the stand alone fruit? Or must it be mixed with strawberry to prove it is in fact delicious. My conclusion, is that rhubarb is in fact all of those things, and so much more. Rhubarb holds the possibilities of creating such delights as syrups, jellies and jams, as well as sweet desserts. Many have made ice creams, while some have dabbled with liqueurs.
I chose however, to keep it rather simple with my rhubarb journeys. I have found such a delicate spongy cake recipe using rhubarb, that my search on how to successfully use rhubarb has come to a close. This cake has the perfect balance of sweet and tart, and will exceed satisfaction from everyone who tastes it. There’s no stringy texture, nor is there any reason to soften this taste with strawberries. In conclusion, this cake will not disappoint and will only bring your family and friends back, asking for seconds.
- 400 grams rhubarb sliced and soak in bowl with a bit of sugar for about 30 min.
- 280 grams sugar (80g for the soaking, rest for recipe)
- 225 grams butter soft
- 225 grams flour
- 100 grams ground almond
- 1 tsp baking powder
- 3 large eggs
- slice rhubarb in smaller slices, then cover with 80g. sugar in a bowl to bring out natural juices
- mix wet ingredients together, then add dry.
- now combine rhubarb with batter
- mix well
- prepare a baking dish, butter the bottom and sides, then sprinkle with almond flour
- pour batter and bake @ 180 C. for 1 hour
- allow cake to cool on wire rack
- sprinkle with powder sugar and serve