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Lyna Recipes

Easy Rhubarb Almond Cake with Soft Crumb

A soft almond cake with tart rhubarb, orange zest, and Greek yogurt for a balanced spring dessert with crisp edges and tender crumb.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 slices
Ingredients Method Notes

Ingredients
  

  • 3/4 lb fresh rhubarb chopped
  • 1/2 cup unsalted butter softened
  • 1 1/16 cups granulated sugar
  • 2 eggs
  • 3/4 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1 tbsp fresh orange zest
  • 1 1/2 cups all-purpose flour
  • 1/2 cup almond meal
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp ground cardamom
  • 1 cup Greek yogurt
  • 1/3 cup sliced almonds
  • Powdered sugar for dusting optional

Method
 

  1. Preheat oven to 350°F (175°C) and grease or line a 9-inch round cake pan.
  2. Cream butter and sugar together until light and fluffy.
  3. Add eggs one at a time, then mix in vanilla extract, almond extract, and orange zest.
  4. In another bowl, whisk flour, almond meal, baking powder, baking soda, salt, and cardamom.
  5. Alternate adding dry ingredients and Greek yogurt into the butter mixture until combined.
  6. Fold in most of the rhubarb, reserving a small handful for topping.
  7. Spread batter into pan and top with remaining rhubarb and sliced almonds.
  8. Bake 38–42 minutes until golden and a toothpick comes out with a few moist crumbs.
  9. Cool before dusting lightly with powdered sugar and serving.

Notes

Don’t thaw frozen rhubarb before using or the batter can become watery. Avoid overbaking to keep the crumb soft. Store covered for up to 3 days. The almond flavor becomes stronger the next day.