The Most Delicious Season
Written by: Sumati Shah
Just 6 weeks ago the tiny sprouts were showing up out of the ground and now its the earliest delicious reward…RHUBARB! The debate to cut or twist is a non-starter – just don’t over harvest your plant until it’s a few years old or you’ll weaken the root and short change yourself in the long run.
Enjoy something a little different from the familiar Rhubarb Strawberry pie, and easier in my opinion, because there’s no pastry to prepare.
I switched this one up just a tiny bit by using gluten free flour and it’s a delicious and healthy-ish desert Bon Apetit!
Drum roll please…. Rhubarb Cake! Enjoy!
- 1/2 cup (8 tablespoons) unsalted butter, softened at room temperature
- 1 cup plus 1 tablespoon granulated sugar, divided
- 2 eggs
- 1 cup Greek yogurt
- 1 tablespoon fresh orange zest
- 3/4 tsp. vanilla extract
- 1/4 tsp. almond extract
- 1 1/2 cups all-purpose flour
- 1/2 cup almond meal
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. ground cardamom
- 1/4 tsp. salt
- About 3/4 lbs fresh rhubarb
- 1/3 cup sliced almonds
- Powdered sugar, for dusting
- Pre-heat your oven to 350 degrees. Line the bottom of a 10-inch springform pan with a round of parchment paper. Then generously coat the parchment paper and the sides of the pan with non-stick cooking spray. Set aside.
- In your stand mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar on medium-high speed until light and fluffy, about 3-4 minutes. Stop to scrap down the sides of the bowl as necessary. Add the eggs in one at a time, beating after each addition. Then beat in the yogurt, orange zest and extracts.
- In a medium bowl, whisk together the flour, almond meal, baking powder, baking soda, cardamom and salt. Gradually add the dry ingredients to your mixer, beating on low speed until no more white streaks remain. The batter will be thick.
- Trim and discard any leaves and woody ends from the rhubarb. If the stalks are thick, slice them in half lengthwise. Then cut the rhubarb into pieces about 1 1/2-2 inches in length.
- Spread about half of the cake batter into an even layer on the bottom of your prepared springform pan. Layer about half of the rhubarb on top, leaving about 1-inch between the pieces and around the edges of the pan. Then carefully spread the remaining cake batter on top, followed by the remaining rhubarb, the sliced almonds and the remaining 1 tablespoon of sugar.
- Transfer the pan to your pre-heated oven and bake the cake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and set the pan on a wire rack to cool for about 15 minutes. Then run a knife around the outer edge of the cake, release the sides of the springform pan and lift it off. Slide the cake off the bottom of the pan and onto the wire rack to finish cooling.
- Once cooled, slice and serve with a sprinkle of powdered sugar, if desired.
- The cake can be stored at room temperature in an airtight container for 1-2 days.
Recipe credit: www.floatingkitchen.net