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Rhubarb-Almond Cake

Niky @ The House on Silverado
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Coffe Cake, Dessert
Servings 10 slices
Calories 297 kcal


  • cups rhubarb roughly chopped
  • 10 TBSP butter softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • cups all-purpose flour
  • tsp baking powder
  • ½ cup Half & Half or whole milk
  • tsp pure almond extract
  • 4 TBSP sliced almonds
  • 3 TBSP raw Turbninado sugar


  • Preheat your oven to 350°F.
  • Lightly spray a 9-inch springform pan with cooking spray, and place a circle of parchment paper in the bottom.
  • Cream the butter and sugar with a mixer until light and fluffy, for 2-3 minutes. This incorporates air into the batter, and will help the cake bake up light and fluffy.
  • Add the eggs one at a time, beating between each addition until they are fully mixed in.
  • Add the flour, baking powder, half and half, and almond extract. Mix until combined.
  • Spread the batter evenly into your prepared pan.
  • Scatter the chopped rhubarb over the top of the cake, followed by the almonds and then finally the raw sugar.
  • Bake for about 30-40 minutes, until set in the middle, and golden on top. Let cool for about 10 minutes before carefully removing from the pan. Finish cooling on a wire rack.


Store in an air-tight container for 2-3 days.  Place in fridge after that.  
*nutrition facts calculated using verywellfit.com


Serving: 1sliceCalories: 297kcalCarbohydrates: 37.4gProtein: 4.7gFat: 15.1gSaturated Fat: 8.6gCholesterol: 72mgSodium: 105mgPotassium: 319mgFiber: 2gSugar: 19.7gCalcium: 119mgIron: 1mg
Keyword almond, rhubarb
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