ALMOND RHUBARB COFFEE CAKE
This cake is sweet and almondy with rhubarb delectability.
Provided by Neris
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 45m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round pans.
- In a large bowl, beat brown sugar, oil, egg, and vanilla together until smooth. Combine flour, salt and baking soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb and 1/2 cup almonds. Pour into prepared pans.
- In a small bowl, combine white sugar and butter or margarine. Stir in 1/4 cup almonds. Sprinkle topping over batter.
- Bake for 30 to 35 minutes, or until the cake tests done.
Nutrition Facts : Calories 196.6 calories, Carbohydrate 27.6 g, Cholesterol 9.8 mg, Fat 8.6 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 1.4 g, Sodium 164.3 mg, Sugar 16.8 g
RHUBARB-ALMOND CAKE
It might feel like you're beating the batter for a long time, but that's what gives this cake an airy lift. Stay with it!
Provided by Alison Roman
Categories Cake Dessert Kid-Friendly Almond Spring Rhubarb Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Butter tart pan and sprinkle with sugar, tapping out excess. Slice rhubarb in half lengthwise (quarter if very large). Set 8 of the prettiest pieces aside for the top of the cake; chop remaining rhubarb into 1/2" pieces. Pulse flour, almonds, baking powder, and salt in a food processor until almonds are finely ground (texture should be sandy).
- Place 1 cup butter and 3/4 cup sugar in a large bowl. Scrape in seeds from vanilla bean; reserve pod for another use. Using an electric mixer on high speed, beat until light and fluffy, about 4 minutes. Add eggs, one at a time, beating to blend first egg before adding second. Beat until mixture is pale and fluffy, about 4 minutes.
- Reduce speed to low and gradually add dry ingredients, followed by yogurt. Beat, scraping down the sides of bowl as needed, just to combine (batter will be thick). Fold in chopped rhubarb and scrape batter into prepared pan. Smooth batter and arrange reserved rhubarb over top; sprinkle with remaining 3 tablespoons sugar.
- Place tart pan on a large rimmed baking sheet (to catch any rogue juices) and bake, rotating once, until cake is golden brown and rhubarb on top is soft and beginning to brown, 70-80 minutes. Transfer to a wire rack and let cake cool before removing from pan.
- Do Ahead
- Cake can be baked 3 days ahead. Keep tightly wrapped at room temperature.
RHUBARB ALMOND CAKE
One of the most beautiful and delicious rhubarb almond cakes!
Provided by Aline Cueni
Categories Dessert
Time 1h20m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (180°C). Line an 8-inch (20cm) springform pan with parchment paper and place on a rimmed baking sheet to catch any drips.
- Slice half of the rhubarb into ½ -inch (1cm), and the other half into 2-inch (5cm) pieces. Place each half in a bowl with 1 tablespoon of sugar, toss, and set aside.
- In a stand mixer, cream butter and sugar for one minute. Add eggs and vanilla extract, mix until creamy.
- Add almond meal, spelt flour, baking powder, salt, and orange zest, mix well.
- Fold in sugar-tossed ½-inch rhubarb pieces.
- Pour the batter into the prepared pan. Arrange sugar-tossed 2-inch rhubarb pieces on top of the batter. Sprinkle over almond flakes.
- Bake for 65-70 minutes. Remove from the oven, place on a wire rack, and let it cool completely in the springform pan or serve slightly warm.
Nutrition Facts : Calories 325 kcal, Carbohydrate 37 g, Protein 10 g, Fat 17 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 41 mg, Sodium 165 mg, Fiber 6 g, Sugar 21 g, ServingSize 1 serving
RHUBARB ALMOND CAKE
Whether it's for brunch of dessert, this Rhubarb Almond Cake is moist and the perfect balance of sweet and tart. In this recipe, fresh rhubarb and almonds are folded into a simple buttermilk batter before being baked into a moist and delicious cake.
Provided by Laurie McNamara
Categories Desserts & Sweet Treats
Time 40m
Number Of Ingredients 17
Steps:
- Preheat your oven to 350° and grease a 9-inch cake pan.
- In a medium mixing bowl, measure and add the flour, salt, baking soda, baking powder and nutmeg. Whisk to combine.
- In a larger mixing bowl, combine the sugar, applesauce, egg, vanilla and almond extract. Whisking to combine.
- Alternate adding 1/3 of the dry ingredients with 1/3 of the buttermilk mixing after each addition, repeating until all are incorporated.
- Stir in the rhubarb and the 1/4 cup of sliced almonds before pouring the batter into the prepared pan.
- In a small bowl, combine the sugar, 1/4 cup of almonds and butter. Spoon overtop of the cake and bake on the middle rack of your preheated oven for 30 minutes or until a tester comes out clean with only a few crumbs attached.
- Allow to cool a bit before dusting with powdered sugar and serving.
Nutrition Facts : ServingSize 1 g, Calories 358 kcal, Carbohydrate 61 g, Protein 8 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 40 mg, Sodium 381 mg, Fiber 3 g, Sugar 37 g, TransFat 1 g, UnsaturatedFat 7 g
RHUBARB-ALMOND CUSTARD CAKE
This authentic German cake recipe incorporates lots of rhubarb with an almond topping for a deliciously different cake. The bottom layer of the cake is rolled out like a pie crust and topped with chopped rhubarb and a creamy almond custard. Serve the cake with whipped cream or vanilla ice cream.
Provided by vewohl
Categories Fruits and Vegetables Vegetables Rhubarb
Time 2h45m
Yield 12
Number Of Ingredients 15
Steps:
- Combine rhubarb and sugar for topping in a large bowl. Mix to combine and set aside for about 1 hour to allow the rhubarb to draw juice.
- Beat butter and sugar for base until light and fluffy. Add flour, wine, baking powder, and egg; swiftly knead until it comes together to form a disc. Wrap in plastic wrap and place in the refrigerator for 5 to 10 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform cake pan.
- Roll out the base on a lightly floured surface into a circle slightly larger than the diameter of the cake pan. Transfer to the prepared cake pan, letting the dough come up the sides by about 1 inch.
- Drain rhubarb topping and evenly scatter over the base.
- Bake in the preheated oven for 45 minutes.
- Meanwhile beat together almond flour, 3/4 cup plus 2 tablespoons creme fraiche, sugar, eggs, vanilla sugar, and cinnamon for almond custard until smooth.
- Remove cake from oven after 45 minutes of baking. Top with almond mixture and use a spatula to spread it evenly to the sides of the pan. Return to the oven and bake until the top of the cake is golden brown, about 30 minutes more.
- Remove from the oven and let cool in the pan before slicing.
Nutrition Facts : Calories 404.4 calories, Carbohydrate 51.9 g, Cholesterol 88.1 mg, Fat 20 g, Fiber 2.9 g, Protein 7.1 g, SaturatedFat 9.3 g, Sodium 155.4 mg, Sugar 31 g
ALMOND CAKE WITH RHUBARB COMPOTE AND STRAWBERRIES
Provided by Molly O'Neill
Categories project, dessert, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- To make the cake, preheat oven to 375 degrees. Butter a 10-inch cake pan, and set aside. Place the almonds and the sugar in a food processor, and process until the almonds are ground. Transfer to a large bowl, and stir in the flour and salt until well combined.
- In another bowl, whip the egg whites until stiff but not dry. Stir the butter and one third of the egg whites into the dry mixture. Gently fold in the remaining whites. Pour the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Place on a rack to cool for 10 minutes. Turn cake out of the pan, turn upright, and let cool completely.
- Meanwhile, make the compote. Combine the wine, water, sugar and vanilla bean in a nonreactive saucepan over medium heat. Bring to a boil. Reduce to a simmer, and add the rhubarb. Poach for 1 minute, and remove from heat. Let stand for 5 minutes. With a slotted spoon, transfer the rhubarb to a bowl, and set aside. Return the pan to the heat, and boil until liquid has reduced to 1 cup, about 12 minutes. Set aside. When cool, pour the liquid over the rhubarb.
- Assemble just before serving. Cut the cake into wedges. Spoon the compote onto 6 plates, and top with a wedge of cake. Place strawberry slices over cake, and sprinkle with powdered sugar. Serve immediately.
Nutrition Facts : @context http, Calories 788, UnsaturatedFat 17 grams, Carbohydrate 94 grams, Fat 33 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 13 grams, Sodium 270 milligrams, Sugar 71 grams, TransFat 1 gram
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