Goodness me, it’s November! I’m not sure how that happened – it feels like New Years Eve was only yesterday. But the weather here has been warming up as summer rapidly approaches, the department stores have put up their Christmas decorations and my final college deadlines and graduation (!) are only a few weeks away. Last November was so extraordinarily busy between college and freelance design projects that I didn’t manage a single blog post. Luckily, I feel a little more organised this time around, and though still busy, I occasionally find the time to sit down with a cup of tea and a nice piece of cake, gather my thoughts, and sketch some ideas into my journal.
I first made this cake before I started blogging, back in May or June last year, when I impulsively bought a bunch of rhubarb and then had to find something to do with it. It’s been a favourite of mine ever since, but I am quite partial to anything involving rhubarb! I find baking very therapeutic, from the whirr of the mixer to dipping my fingers in flour and kneading dough. Though unfortunately sometimes it’s hard to find the time for purely indulgent baking.
I needed a break from the computer screen earlier this week. I had some rhubarb sitting in the fridge waiting patiently to be turned into something delicious, and the rest of the ingredients already on hand. I just couldn’t help myself. And let me tell you, in less than 24 hours, this cake had disappeared. It is really that good – unfussy, easy to prepare and equally perfect served unadorned for afternoon tea or dressed up with cream or mascarpone for dessert.
Rhubarb and Almond Cake
Serves 10
Adapted from Home Beautiful
• 125g butter
• 1 cup raw sugar
• 3 eggs
• 1 ½ cups plain flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• ¾ cup ground almonds
• ¾ cup milk
• 1 ½ teaspoons vanilla extract
• 1 cup rhubarb, sliced into 2cm lengths
Topping
• 80g butter
• ½ cup plain flour
• ½ cup raw sugar
• ¼ cup flaked almonds
1. Preheat your oven to 180°C. Grease and line a 23cm springform cake tin.
2. In an electric mixer, cream butter and sugar until soft and creamy. Add the eggs one at a time, beating until fully incorporated after each addition
3. Sift flour, baking powder and sugar into egg mixture. Add the ground almonds, milk and vanilla and fold through gently with a metal spoon until just combined, do not overmix.
4. Spoon mixture into the prepared cake tin and then scatter the sliced rhubarb over the top.
5. To make the topping, rub butter and flour using your fingertips until the mixture looks like coarse breadcrumbs. Stir through sugar and almonds. Scatter topping over rhubarb.
6. Bake for 1 hour and 15 minutes or until a skewer inserted into the center of the cake comes out clean. Allow cake to cool for 10 minutes before removing from the tin. Serve sliced, with double cream or mascarpone if desired.
11 Comments on “Rhubarb and Almond Crumble Cake”
Oh Yummy! Like always, I love your photographs. This is one cake I am sure I would have no problems finishing off all at once- rhubarb and almonds are excellent choices for a tasty and nutritious cake.
Thirdly, yum!!! I must also make this… it is definitely book marked until I have some time… oh yum!!
Looks lovely. Good luck with the deadlines, I’m glad you’re fitting in some cooking aswell.
Hi that looks so good! I’m going to refer this to my missus (and hopefully she gets the hint!). 🙂
And great photos! I was wondering what camera model you’re using?
Good luck with work. I’m sure you’ll do well. The cake looks beautiful– perfect for tea time.
soulchocolate, we sure did a good job of demolishing it that's for sure!
pea&pear, nice to see you again! you should definitely make this, it's such a great little recipe.
arwen, thanks so much for the good luck. only a few weeks to go now!
shaun, haha I hope she does as well, just tell her its eeeeasy 🙂 I use a Panasonic FZ10, its a few years old now but still does the trick.
mark, thanks so much, just need to keep up the motivation now that the finish line is so close.
Oh you’re so lucky to be having your Spring now.
I would eat this for breakfast with a hot latte.
Good luck with the work!
It looks wonderful. What is it with rhubarb.. I can’t get enough of it either.
Dawn, spring and autumn are definitely my favourite times of the year, I’ve been enjoying every minute. thanks!
Y, I know what you mean, I still have yet another rhubarb recipe to post soon 🙂
This looks and sounds soooo good. I love rhubarb and am very sad that it’s season has ended in the States. Still, the crumbly top on your cake and the almond flavoring make me want to keep the recipe close by and purchase some ripe pears and try it out that way. What do you think?
Just made this
Great use of rhubarb, really loved it and it was so moist too.