Strawberry Rhubarb Almond Cake
Rhubarb season is officially here, and I’m starting strong with this strawberry rhubarb almond cake. With sweet strawberries, tangy rhubarb, and a soft almond-flavored crumb, it’s the kind of simple, seasonal dessert you’ll want to bake all spring long!
Prep Time: 15 minutes | Cook Time: 50 minutes | Total Time: 1 hour 5 minutes
Ingredients:
1 cup and 2 tbsp (156g) all-purpose flour (option for gluten-free)
1/2 cup (56g) almond flour
1 and 1/2 tsp baking powder
1/4 tsp salt
6 tbsp unsalted butter, room temperature
2/3 cup granulated sugar
3 large eggs, room temperature
1 tsp vanilla extract
1 tsp lemon zest
1/2 cup whole milk (sub Greek yogurt)
1 and 1/2 cups (250g) strawberries, fresh or frozen
1 cup rhubarb, fresh or frozen
1/4 cup sliced almonds
Instructions (yields 8 slices):
Preheat oven to 350°F. Line a 9-inch cake pan with parchment paper and grease the sides.
In a bowl, mix the all-purpose flour, almond flour, baking powder, and salt together. Set aside.
Using a stand mixer, beat the butter and sugar together until smooth and creamy. Add the eggs, vanilla extract, and lemon zest one at a time, mixing until well combined.
With the stand mixer on its lowest setting, slowly add the dry ingredients and mix until just combined.
Add the milk and mix until combined. If using fresh strawberries, rinse, hull, dice, and fold them into the batter.
Pour the batter into the prepared cake pan and spread evenly. If using fresh rhubarb, trim the ends and cut the stalks diagonally into 1/2-inch pieces. Place the rhubarb slices on top and sprinkle with the sliced almonds.
Bake the cake for about 50 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and place the pan onto a wire cooling rack. Allow to cool before dusting with powdered sugar.
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GF