Rhubarb almond cake

    1 hour 35 min

    This is a lovely moist cake flavoured with vanilla, flaked almonds and rhubarb. I usually make it in a 2lb loaf tin.

    11 people made this

    Makes: 1 loaf cake

    • 150g butter, at room temperature
    • 200g caster sugar
    • 1 pinch salt
    • 4 eggs
    • 200g flaked almond
    • 1 lemon, zested
    • 1 tablespoon lemon juice
    • 1 vanilla bean, split lengthwise and seeds scraped
    • 250g plain flour
    • 1 teaspoon baking powder
    • 400g trimmed and peeled rhubarb (500g unpeeled)
    • 2 to 3 tablespoons sugar
    • 1 tablespoon butter, diced

    Prep:30min  ›  Cook:1hr5min  ›  Ready in:1hr35min 

    1. Preheat oven to 180 C / Gas 4. Grease a 2lb (900g/27.5cm) loaf tin well and dust with flour.
    2. Beat butter, sugar and salt in a bowl till foamy. Add eggs one by one and stir well after each addition. Stir in 3/4 of the flaked almond flakes (reserve the rest) and fold in lemon juice, zest and vanilla.
    3. Place flour and baking powder in a bowl; add the rhubarb and stir until well coated. Fold in the butter mixture. Tip the cake mixture into the prepared tin.
    4. Mix the remaining almond flakes with 2 to 3 tablespoons sugar and distribute evenly on top. Place a few pieces of diced butter on top of the cake.
    5. Bake in the preheated oven until a skewer comes out clean, about 65 minutes. Remove from the oven and let cool in the tin for 10 minutes; turn out onto a wire rack and let cool completely.

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