Rhubarb is a classic summer flavour, and thanks to my parents, I have a pretty much never-ending supply. They have an absolutely massive rhubarb plant that seems to produce twice as much rhubarb than the year before!
I feel like I never know what to do with it all, so I freeze it, so just in case inspiration strikes in the middle of winter, or early spring, I have rhubarb on hand so I’m not left waiting six months to make a recipe.
When I called my parents for a visit, my dad said, slightly menacingly, “Bring a cooler”. Apparently, they have upwards of 10 bags of rhubarb for me. That’s a heck of a lot of rhubarb. I’m going to have rhubarb coming out of my ears for the next few months.
Either way, I knew I was going to be getting a lot more rhubarb soon, so I figured I should try and use up the rest of the rhubarb I currently have. This cake hits the spot exactly.
I made a few changes to this original recipe, but they were small. I used both vanilla and almond extract, and I added some cinnamon to the cake so it had a bit of a spice cake feel, and I also left out the strawberry jam called for, because Paul is allergic. I have reflected these changes in the recipe below, and the cake still turned out beautifully.
If you are a rhubarb fan, and have some rhubarb to spare, make this cake! You won’t regret it.
Yield: 1 9-inch cake
For the rhubarb layer:
3-4 c. fresh or frozen and thawed rhubarb
¼ c. sugar
¼ tsp. cinnamon
For the cake:
1¼ c. flour
½ c. ground almonds (almond meal or almond flour)
1½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ c. butter, softened
¾ c. sugar
½ tsp. vanilla
½ tsp. almond extract
¾ c. buttermilk
Preheat oven to 350°F.
Spray a 9-inch cake pan with cooking spray, and line the bottom with parchment paper. Set aside.
To make the rhubarb layer, in a small bowl, whisk together the sugar and cinnamon. Sprinkle the cinnamon sugar mixture over the bottom of the pan, then add the rhubarb, spreading in an even layer.
To make the cake, in a large mixing bowl, whisk together the flour, ground almonds, baking powder, baking soda, and salt.
In the bowl of a mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy. Add in the eggs, one at a time, mixing after each addition. Mix in the vanilla and almond extract, and beat again.
Add the dry ingredients in three additions, alternating with the buttermilk. You should begin and end with the dry ingredients.
Pour the batter into the prepared pan over the rhubarb, spreading the batter smooth on top.
Bake in the preheated oven for 40-45 minutes, until a toothpick inserted into the center of the cake comes out clean. Remove from oven and cool on a wire rack, in the pan, for 30-40 minutes. Run a knife along the sides of the cake pan while cooling to make sure the cake will pull away from the sides of the pan. Once cooler, invert onto a serving platter or cake stand, lift off the cake pan, and peel off the parchment paper.
Slice, serve, and enjoy!