Description
Rustic Rhubarb Almond Cake Slices bring spring to your kitchen! This simple, tangy-sweet cake is perfect for a comforting snack or a delightful dessert.
Ingredients
Scale
- Cake Base:
- 2 cups (240g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (113g) unsalted butter, room temperature
- 2 large eggs, room temperature
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Rhubarb Topping:
- 3 cups (about 350g) fresh rhubarb, chopped into 1/2-inch pieces
- 1 tablespoon granulated sugar
- 1 teaspoon lemon zest
- Almond Streusel:
- 1/2 cup (50g) sliced almonds
- 1/4 cup (50g) packed light brown sugar
- 1 tablespoon all-purpose flour
- 2 tablespoons (28g) cold unsalted butter, cut into small pieces
- Flavor Enhancers:
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Instructions
- Prep Your Rhubarb & Streusel:: First things first, let’s get that rhubarb ready! Chop your fresh rhubarb into half-inch pieces – I usually just eyeball it. Toss it gently in a bowl with a tablespoon of granulated sugar and a good bit of lemon zest. The lemon really wakes up the rhubarb, you know? While that’s hanging out, grab another bowl for your streusel. Combine the sliced almonds, brown sugar, a tablespoon of flour, and the cold butter. Use your fingertips to rub it all together until it forms lovely, crumbly bits. This is where the magic starts!
- Cream the Butter & Sugar:: Now, onto the cake batter. In a large mixing bowl, cream together your room temperature unsalted butter and the remaining granulated sugar until it’s light and fluffy. This takes a few minutes, so don’t rush it! I’ve been impatient before, and it just doesn’t give the same tender texture. It should look pale and airy when it’s ready. This step is super important for the final texture of your Rustic Rhubarb Almond Cake Slices, so take your time.
- Add Eggs & Extracts:: Next, crack in your eggs, one at a time, mixing well after each addition until it’s fully incorporated. Then, stir in the vanilla extract and that lovely almond extract. The kitchen starts to smell amazing right about now, honestly! I always make sure these are well mixed before moving on; it just makes for a more cohesive batter. Don’t be afraid to scrape down the sides of the bowl a few times to ensure everything gets mixed in properly.
- Combine Dry & Wet Ingredients:: In a separate bowl, whisk together your all-purpose flour, baking powder, and salt. Now, gradually add the dry ingredients to your wet ingredients, mixing on low speed just until everything is combined. This is where I always remind myself not to overmix! Overmixing develops the gluten too much, and we want a tender cake, not a tough one. A few lumps are totally fine, honestly.
- Assemble Your Rustic Rhubarb Almond Cake Slices:: Pour your beautiful batter into a greased 9×13 inch baking dish, spreading it out evenly. Then, scatter your prepared rhubarb mixture over the top. Don’t worry if it looks like a lot of rhubarb; it bakes down wonderfully. Finally, sprinkle that delicious almond streusel generously over the rhubarb. It might look a bit messy, but that’s part of its rustic charm, I think!
- Bake to Golden Perfection:: Pop your cake into a preheated oven at 350°F (175°C) and bake for about 45-55 minutes. You’re looking for a beautiful golden-brown top, and a skewer inserted into the center (avoiding the rhubarb chunks, of course!) should come out clean. The smell filling your kitchen will be incredible – sweet, tart, and nutty. Let it cool a bit before slicing; I always get impatient and slice it too soon, and it crumbles, oops!