Rhubarb Almond & Cinnamon Cake

It has been too long since my last recipe.  I have been neglecting you all and I want to apologise with this rhubarb, almond and cinnamon cake :-)

Rhubarb almond and cinnamon cake 1

 

Rhubarb almond and cinnamon cake 2

 

I went to visit my Granny on Monday (a bank holiday in the UK) and she provided me with some beautiful rhubarb from the plant that’s going crazy in her garden.  I was very pleased to accept :-)  I’d spotted this recipe online a few weeks ago and was really keen to give it a go.  I absolutely love fruit in cakes, like my Dark Chocolate & Walnut Banana Bread and Apple Crumble Cinnamon Muffins.  Yum.  So here is a wonderful recipe to use beautiful rhubarb :-)

Rhubarb almond and cinnamon cake 4 Rhubarb almond and cinnamon cake 3

This recipe uses ground almonds as the main dry ingredient, with just a small amount of flour.  If you’re using plain (all-purpose) flour instead of self-raising, make sure you add another 1/2 tsp of baking powder, as it needs the extra ‘lift’.  The ground almonds work so well here, not only complementing the rhubarb flavour, but the almonds prevent the cake from becoming too soggy from the fruit juice.  A tip when adding the cake to the tin…it’s quite difficult to spread the cake mixture over the first layer of rhubarb (as the batter is quite thick).  Don’t worry if you can’t get it perfect, as the cake mix will spread naturally in the oven anyway :-)

Rhubarb almond and cinnamon cake 5

 

Of course I had to add (what else?!) a good helping of cinnamon to this recipe.  Rhubarb and cinnamon are nearly as good friends as apple and cinnamon (or peanut butter and chocolate ;-))

Rhubarb, Almond and Cinnamon Cake
Serves 10
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Ingredients
  1. 150g (2/3 cup) unsalted butter,softened
  2. 150g (2/3 cup) caster sugar, plus 2 tbsp
  3. 2 medium eggs
  4. 200g (1 and 1/4 cups) ground almonds
  5. 100g (4/5 cup) self-raising flour
  6. 1 tsp baking powder (+ 1/2 tsp if using plain flour)
  7. 1 tsp cinnamon + extra for sprinkling
  8. 400g (3-4 stalks) rhubarb, trimmed and cut into 4cm lengths (cut in half lengthways first if very fat)
  9. 2 tbsp flaked almonds
Instructions
  1. 1. Preheat oven to Gas 4/180C. Grease and baseline a 20cm loose bottom springform tin.
  2. 2. Cream the butter and sugar together until light and fluffy. Add a small amount of the ground almonds, then beat in the eggs, one at a time.
  3. 3. Sift the flour, baking powder, ground almonds and cinnamon into the bowl and mix well.
  4. 4. Spread half the cake mix into the cake tin, then add a layer of rhubarb (avoiding the tin edges). Sprinkle with cinnamon and 1 tbsp of sugar.
  5. 5. Add the rest of the cake mix on top, then spread the other half of the rhubarb on top of that. Sprinkle with cinnamon and 1 tbsp sugar. Sprinkle with ground almonds.
  6. 6. Bake for around 1 hour and check cake. It should be firm in the middle, if not, leave for another 10 minutes.
  7. 7. Leave to cool in the tin. This cake is beautiful served warm as a dessert, or eaten cold with a cup of tea!
Notes
  1. All recipes and photos are copyright Baking-Joy.com, unless stated otherwise. Please do not reproduce recipes without prior permission or linking directly back to the blog.
Adapted from Sainsbury's Magazine
Baking Joy http://baking-joy.com/

Do you like baking with rhubarb?  Any suggestions very welcome!

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Comments

  1. Oh yum!!! This cake looks incredible Joy! Such gorgeous, earthy and naturally sweet flavours. I’ve made something similar with fresh apricots but I love rhubarb for it’s vibrant hue and sweet tanginess. Thanks for sharing the recipe xo
    laurasmess recently posted…Orange and Almond Cake with Lavender and Rose SyrupMy Profile

    • Thank you Laura! I absolutely love rhubarb, think I’m going to make a classic rhubarb crumble as my husband’s parents are visiting this weekend :-)

  2. This is a beautiful cake, Joy! I haven’t baked with rhubarb in so long. I love it combined with almonds and cinnamon though. So good!

  3. I love this take on a classic coffee cake. And just in time for the beginning of rhubarb season. This is perfect for mother’s day!

    • Thank you Nora! I’m so glad you like it :-) This cake is perfect with coffee (or tea!) It would also be lovely served as a dessert :-)

  4. This is such a gorgeous looking cake! I love the sound of the rhubarb, almond and cinnamon combination. I’ve never really tried cooking with rhubarb for some reason, but I’ve seen so many delicious looking recipes with it recently – I think I really need to give it a go!
    Rosie @ Blueberry Kitchen recently posted…Banana Bourbon Cake with Salted Caramel Sauce and Bourbon CreamMy Profile

    • Thank you Rosie! It was delicious, I also made a rhubarb cinnamon crumble for dinner last night (on the blog next week!) which was great :-)

  5. This is so gorgeous!
    Elise @ Paint Chips & Frosting recently posted…Parmesan Asparagus FrittataMy Profile

  6. Would this work with ground almonds replacing the flour do you think?

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  1. [...] crumble for lunch at work (school dinners, yum!)  Hopefully you saw my good use for rhubarb in Rhubarb, Almond & Cinnamon Cake and I still had a massive amount of the delicious fruit (vegetable?) left over from what my Granny [...]

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