Rhubarb Cake
Recipe type: cake
Prep time: 
Cook time: 
Total time: 
Serves: 6 slices
An easy rhubarb cake with almond flavoring.
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • ¾ cup white sugar
  • 1 pound rhubarb, trimmed
  • 1¼ cups white, unbleached flour
  • ¾ cup unsalted roasted almonds
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 teaspoon vanilla
  • 2 large eggs
  • ¼ cup non-fat Greek yogurt
  • 1 tablespoon white sparkling sugar
  • Special Equipment:One 9-inch tart pan with removable bottom.
  1. Preheat oven to 350 degrees.
  2. Slice each rhubarb stalk into thirds. Set aside 6 of them, then cut the rest into ½-inch pieces.
  3. Using a food processor, combine the flour, almonds, baking powder and salt. Pulse until mixture feels sandy to the touch.
  4. Using either a standing or handheld mixer, beat together the butter, sugar and vanilla at medium speed for 2-3 minutes, until light and fluffy. At the eggs, one at a time, and beat another 2 minutes.
  5. Reduce mixer speed to low, then gradually add the dry ingredients, next the yogurt. Beat until just blended, then use a rubber spatula to scrape the sides. Add the chopped rhubarb and mix again by hand.
  6. Scrape the batter into the tart pan, smooth with spatula. Place the 6 reserved long pieces of rhubarb on top of the tart in an attractive pattern. Sprinkle with sparkling sugar.
  7. Bake 50-55 minutes until cake is golden brown and a tester comes out clean.
  8. Cool cake before removing side of tart pan.
Recipe by Liz The Chef at https://lizthechef.com/rhubarb-cake/