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Rhubarb Cake
5 from 3 votes

Rhubarb Cake

This tender, moist rhubarb cake combines tangy spring rhubarb with a buttery, almond-enriched batter for an elegant dessert that's surprisingly simple to make.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings: 8 servings
Calories: 453 kcal
Course: Cake

Ingredients

For the Rhubarb Almond Cake
  • 1 cup butter 2 sticks) room temperature, plus more for greasing the pan, unsalted
  • ¾ cup sugar plus 3 tablespoons for topping, and more for coating the pan
  • 1 pound rhubarb trimmed, stalks
  • 1 tablespoon vanilla extract
  • 2 egg large
  • ¼ cup sour cream or plain full fat Greek yogurt
  • ¾ cup almond flour
  • 1¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¾ teaspoon kosher salt
  • Whipped Cream for serving, optional, fresh

Notes

  • When checking for doneness, the toothpick should come out clean or with just a few moist crumbs.
  • Room temperature butter and eggs create the proper emulsion for a light, fluffy cake.
  • Don't skimp on beating time in steps 5 and 6 - this incorporates air into the batter, helping the cake rise properly.

Nutrition Information

Calories 453kcal (23%) Carbohydrates 39g (13%) Protein 7g (14%) Fat 31g (48%) Saturated Fat 16g (80%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 7g (35%) Trans Fat 1g (50%) Cholesterol 106mg (35%) Sodium 295mg (12%) Potassium 218mg (5%) Fiber 3g (12%) Sugar 20g (40%) Vitamin A 871IU (17%) Vitamin C 5mg (6%) Calcium 124mg (12%) Iron 2mg (11%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 453

% Daily Value*

Calories 453kcal 23%
Carbohydrates 39g 13%
Protein 7g 14%
Fat 31g 48%
Saturated Fat 16g 80%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 7g 35%
Trans Fat 1g 50%
Cholesterol 106mg 35%
Sodium 295mg 12%
Potassium 218mg 5%
Fiber 3g 12%
Sugar 20g 40%
Vitamin A 871IU 17%
Vitamin C 5mg 6%
Calcium 124mg 12%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.