Rhubarb-Almond Cake
Serves: 2
Gabriella Kub
1 January 1970
Based on User reviews:
47
Spice
48
Sweetness
48
Sourness
40
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1.25 cups
All-Purpose Flour3 cup
Blanched Almonds1 tsp
Baking Powder3 tsp
Kosher Salt2 large
EggDirections:
1
Preheat oven to 350°
2
Butter tart pan and sprinkle with sugar, tapping out excess
3
Slice rhubarb in half lengthwise (quarter if very large)
4
Set 8 of the prettiest pieces aside for the top of the cake; chop remaining rhubarb into 1/2" pieces
5
Pulse flour, almonds, baking powder, and salt in a food processor until almonds are finely ground (texture should be sandy)
6
Place 1 cup butter and 3/4 cup sugar in a large bowl
7
Scrape in seeds from vanilla bean; reserve pod for another use
8
Using an electric mixer on high speed, beat until light and fluffy, about 4 minutes
9
Add eggs, one at a time, beating to blend first egg before adding second
10
Beat until mixture is pale and fluffy, about 4 minutes
11
Reduce speed to low and gradually add dry ingredients, followed by yogurt
12
Beat, scraping down the sides of bowl as needed, just to combine (batter will be thick)
13
Fold in chopped rhubarb and scrape batter into prepared pan
14
Smooth batter and arrange reserved rhubarb over top; sprinkle with remaining 3 tablespoons sugar
15
Place tart pan on a large rimmed baking sheet (to catch any rogue juices) and bake, rotating once, until cake is golden brown and rhubarb on top is soft and beginning to brown, 70–80 minutes
16
Transfer to a wire rack and let cake cool before removing from pan
17
Do ahead: Cake can be baked 3 days ahead
18
Keep tightly wrapped at room temperature
19
Preheat oven to 350°
20
Butter tart pan and sprinkle with sugar, tapping out excess
21
Slice rhubarb in half lengthwise (quarter if very large)
22
Set 8 of the prettiest pieces aside for the top of the cake; chop remaining rhubarb into 1/2" pieces
23
Pulse flour, almonds, baking powder, and salt in a food processor until almonds are finely ground (texture should be sandy)
24
Place 1 cup butter and 3/4 cup sugar in a large bowl
25
Scrape in seeds from vanilla bean; reserve pod for another use
26
Using an electric mixer on high speed, beat until light and fluffy, about 4 minutes
27
Add eggs, one at a time, beating to blend first egg before adding second
28
Beat until mixture is pale and fluffy, about 4 minutes
29
Reduce speed to low and gradually add dry ingredients, followed by yogurt
30
Beat, scraping down the sides of bowl as needed, just to combine (batter will be thick)
31
Fold in chopped rhubarb and scrape batter into prepared pan
32
Smooth batter and arrange reserved rhubarb over top; sprinkle with remaining 3 tablespoons sugar
33
Place tart pan on a large rimmed baking sheet (to catch any rogue juices) and bake, rotating once, until cake is golden brown and rhubarb on top is soft and beginning to brown, 70–80 minutes
34
Transfer to a wire rack and let cake cool before removing from pan
35
Do ahead: Cake can be baked 3 days ahead
36
Keep tightly wrapped at room temperature