Rhubarb is delicious, and has so many uses. I received my stalks this week in my weekly, organic vegetable box. Since my old Rhubarb plant was a "no-show" in the garden this spring, I was relying on store-bought stocks. Knowing that I can make jelly, syrup, cookies, pies, etc...it was this lovely cake that I chose to bake. This is an extremely moist cake with a perfect amount of rhubarb added. Like any fruit cake, when baked, the bitterness and stringiness of Rhubarb is gone. I love this seasonal cake, which is late Spring-also the perfect time for a garden tea party.
- 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 powser
- 3 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
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