The first time that Bogdan introduced me to his family was at Easter four years ago. Eager to impress, I spent hours browsing through Pintrest recipes in search of the perfect dessert that not only looked good, but tasted equally delicious. If you’re Pintrest experiences are anything like mine, you’ve had a ton of Pintrest fails. Luckily, this Almond Rhubarb Cake was not one of them.
If you’re looking for an easy Easter dessert, this cake is perfect! Light and moist, the rhubarb adds a bit of tart sweetness to each bite. Best part about it – the rhubarb can be easily swapped out for blueberries, strawberries or your fruit of choice. Enjoy!
P.S. Be sure to tag #cookingwithmable if you make this for Easter!
- 1 cup plus 1 tablespoon sugar, divided
- 1/2 cup unsalted butter, softened at room temperature
- 2 eggs
- 1 cup Greek yogurt
- 1 tablespoon orange zest
- 3/4 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup almond meal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon salt
- 3/4 lbs rhubarb (or fruit of choice)
- 1/3 cup sliced almonds
- Powdered sugar for serving, if desired
- Pre-heat oven to 350 degrees.
- Line the bottom of a 10-inch springform pan with a round of parchment paper. Generously coat the parchment paper and sides of the springform pan with non-stick cooking spray. Set aside.
- In the bowl of your stand mixer with the paddle attachment, beat 1 cup of the sugar and the butter on medium speed until light and creamy, about 2 minutes. Add the eggs in one at a time, mixing after each addition. Then beat in the yogurt, orange zest and the extracts.
- In a medium bowl, combine all-purpose flour, almond flour, baking powder, baking soda, cardamom and salt. Add these dry ingredients to the cake batter, adding in about one-third at a time, mixing on low speed until no more white streaks remain. Set aside.
- Trim and discard any leaves and woody ends from the rhubarb. If the rhubarb stalks are wide, slice them in half lengthwise. Then cut the rhubarb stalks into pieces about 1 1/2-inches in length.
- Spread about half of the cake batter into an even layer on the bottom of your prepared springform pan. The batter will be thick and a bit tacky. Layer about half of the rhubarb on top, leaving about 1-inch between the pieces and around the edges of the pan. Then spread the remaining cake batter over the rhubarb. Arrange the remaining rhubarb pieces on top. Sprinkle the sliced almonds and the remaining 1 tablespoon of sugar over the surface of the cake.
- Transfer the cake to your pre-heated oven and bake for 45-50 minutes, or until a toothpick inserted into the middle comes out clean. Remove the cake form the oven and set it on a wire rack to cool. Once cooled, run a knife around the outer edge of the cake and release the sides of the springform pan. Cut the cake into slices and serve with a dusting of powder sugar, if desired.
*Thank you Go Produce Inc. for sponsoring this post