This rhubarb cake pairs an almond-scented, light, buttery cake base with tart rhubarb on top for an elegant summer brunch or dessert
For the best color in the finished cake, choose rhubarb that is as deep red as you can find.
Arrange the rhubarb in any pattern you like best, such as you can modify the chevron a couple of times
Ingredients for Rhubarb Cake – 1 1/2 cups all purpose flour – 1/2 cup almond flour – 1 tsp baking powder – 1/2 tsp baking soda – 1/2 tsp salt – 1/2 cup unsalted butter softened at room temperature – 3/4 cup granulated sugar – 2 large eggs – 1 tsp vanilla extract – 1/2 tsp almond extract – 1/2 cup buttermilk* – 3/4 lb rhubarb trimmed, halved lengthwise and cut diagonally into 2-inch segments – 1 tablespoon unsalted butter, melted (for brushing) – 1 tablespoon turbinado or granulated sugar (for sprinkling)
Servings - 1, Prep time - 45 mins, Cooking time - 45 mins, Type cake
If you don't have buttermilk, you can substitute an equal amount of sour cream or full-fat Greek yogurt
Mix 1/2 teaspoon lemon juice in 1/2 cup milk and leave it on the curd for 5 minutes. to use
The cake can be kept tightly wrapped at room temperature for up to a day. It will keep in the fridge for 5 days