Rhubarb Almond Cake.

My oh-so-tender Rhubarb Almond Cake is the freshest and most delicious light dessert for spring. When rhubarb comes into season this is the first thing I know I have to make. The tangy rhubarb mixed with the crunchy sweet almonds and the perfect cake crumb makes for an unforgettable sweet treat! You can make it fully with rhubarb or throw in a few first-of-the-season strawberries. Nothing better!

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For this recipe you’ll need

• 9 inch round cake pan
• unbleached parchment paper
• Hand mixer or stand mixer

Ingredient list

To get started making this recipe, you’ll want to gather these ingredients:

For the cake

• 1 cup raw sugar
• 1 stick softened salted butter
• 2 eggs
• 1 cup full-fat sour cream or plain greek yogurt
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1 1/2 cups all purpose flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1 1/2 heaping cups fresh rhubarb, sliced
• 1/2 fresh strawberries, thinly sliced

For the topping

• 1/2 cup  raw sliced almonds
• 1 tbsp raw sugar
• 1/4 cup organic powdered sugar for dusting the cake
• Avocado oil spray for greasing

Here’s How To Make My Rhubarb Almond Cake

Step by Step Instructions

1. Preheat the oven to 350 F.Spray a 9 inch cake pan with avocado oil, then line the bottom of the pan with a round piece of unbleached parchment paper. Give the parchment paper a spray of avocado oil. Set aside.
2. In the a bowl of a stand mixer, fitted with a paddle attachment (or a bowl and hand mixer), cream together the sugar and butter until light and fluffy, about 3 minutes. 
3. Add in the eggs one at a time, until the eggs are incorporated. Next, add in the sour cream and extracts, mixing until fully combined.
4. In a another bowl, add all the dry ingredients: all-purpose flour, almond flour, baking powder, baking soda, sea salt, and whisk to combine.
5. Gradually add the dry ingredients to the mixer with the mixer on low speed. Scrape the bowl a couple of times to ensure all the dry ingredients have been fully incorporated. 
6. Next, spread ½ of the batter into the prepared pan. Then add half of the sliced rhubarb to the top of the cake batter. Sprinkle with ½ a tbsp raw cane sugar. Repeat by adding the rest of the cake batter, followed by the rest of the rhubarb slices. 
7. Sprinkle the sliced almonds over the top of the cake along with ½ a tablespoon of sugar.
8. Bake the cake until the center has set and the top is golden brown, 65-70 minutes. Allow the cake to cool on the counter for a minimum of 10 minutes before dusting with powdered sugar, slicing, and serving.

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