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Spring Rhubarb Cake with Almond Topping

Close-up of a moist slice of spring rhubarb cake with almond topping, showing bright pink rhubarb chunks.
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Bake this moist rhubarb cake featuring tart spring rhubarb and a sweet, crunchy almond crumble topping. This recipe provides simple steps for a classic spring dessert.

Ingredients

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  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 1/2 cups fresh rhubarb, chopped into 1/2-inch pieces
  • 1/2 cup slivered almonds
  • 1/4 cup packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together the 1 cup of flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined. Do not overmix.
  5. Gently fold the chopped rhubarb into the batter. Pour the batter into the prepared cake pan.
  6. Prepare the almond topping: In a small bowl, combine the slivered almonds, brown sugar, and 2 tablespoons of flour. Cut in the 2 tablespoons of cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  7. Sprinkle the almond topping evenly over the cake batter.
  8. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.

Notes

  • Toss the chopped rhubarb lightly in 1 tablespoon of flour before adding it to the batter. This helps prevent the rhubarb from sinking to the bottom of the cake.
  • For a bakery style rhubarb cake, you can dust the cooled cake with powdered sugar before serving.
  • This recipe uses fresh rhubarb, which is best when it is firm and bright red in the spring.

Nutrition

Find it online: https://hearthbite.com/spring-rhubarb-cake-with-almond-topping/