Rhubarb Cake
User Reviews
4.6
27 reviews
Excellent
Rhubarb Cake
Report
Easy rhubarb cake recipe, reduced in sugar. Made with ground almonds, orange and a hint of rose. Extra moist made with quick pre-roasted rhubarb.
Share:
Ingredients
Roasted Rhubarb with Rose and Orange
- 2-3 sticks / 500g rhubarb cut into small chunks
- 1 orange, juice and 1 teaspoon zest unwaxed (keep aside remaining zest for cake below)
- 2 tsp rose water see notes
- 2 tablespoon cane sugar
Almond and Orange Cake
- 110 g (4oz/ 1 stick) butter, softened (unsalted)
- 100 g (3.5oz/ ½ cup) sugar
- 1 tablespoon zest from remaining orange
- 2 large eggs organic
- 120 g (4oz) egg whites (from 4 eggs)
- 200 g (7oz/ 2 cups) ground almonds (almond flour)
- 35 g (1.5oz/½ cup) plain flour (all-purpose)
- 2 teaspoon baking powder
- 1 tablespoon slivered almonds for topping
Add to Shopping List
Instructions
Roasted Rhubarb
- Preheat oven to 180°C/160°Cfan/360°F/Gas 4. Line a 23cm non-stick cake tin with parchment paper.
- Wash rhubarb, cutting off the extremities and cut into 5cm sticks. Place in a non-stick roasting tin with 1tsp of the orange zest and all the juice. Add rose water and sprinkle over rhubarb with cane sugar. Roast until soft for 10 minutes. Set aside to cool.
Almond and Orange Cake
- In a large bowl, cream together the butter and sugar until pale and fluffy - either using a wooden spoon or mix together in a mixer.
- Gradually whisk in the orange zest, eggs, egg whites, ground almonds, flour, baking powder until mixed together.
- Place half the batter on the bottom of the tin, add some roasted rhubarb and top with the rest of the mixture. Top with remaining rhubarb and slivered almonds. Bake for about 40-50 minutes or until golden and a knife inserted comes out clean.
- Leave to cool in the cake tin for 10 minutes then remove and cool on a wire rack. Brush over the rhubarb, orange and rose juices from the roasting tin onto the cake.
Notes
- Oven time: with a fan oven, I only need 40 minutes in the fan oven but you may need longer with a traditional oven: 45-50 minutes until golden and a knife tip inserted comes out clean.
- Store in a cool, dry place. Can keep for up to 5 days and also good for freezing. Excellent served for breakfast or teatime with rhubarb compote.
- Rose Water/Syrup: If using rose syrup, omit the cane sugar to pre-roast the rhubarb.
- Nutritional information: 270 Calories per portion; 6g protein; 17g carbohydrates; 20g fat.
- Measures: Please note that all my recipes are best made using digital kitchen scales in precise metric grams. Both ounces (and cups) are given as an approximate guide.
Genuine Reviews
User Reviews
Overall Rating
4.6
27 reviews
Excellent
Other Recipes
You'll Also Love
