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
ALMOND RHUBARB CAKE (GLUTEN-FREE, LOW-GI)
This dessert is so easy to make and is delicious with a scoop of ice cream! If you don't have rhubarb, you can also use apples or berries.
Provided by InnerHarmonyNutriti
Categories Dessert
Time 1h10m
Yield 1 9-inch round cake, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350ºF/180ºC. Oil a 9-inch (21 cm) round baking pan.
- In a medium bowl, place sliced rhubarb, lime or lemon juice and 3 Tbsp sugar. Mix well and set aside.
- In another bowl, place all the dry ingredients from almond meal to salt and mix.
- Add wet ingredients from sour cream or yogurt to almond extract and mix.
- Fold in the rhubarb mixture and mix gently.
- Pour the batter into the round baking pan and top with almond slices.
- Bake for 45-50 minutes or until a toothpick comes out clean.
- When the cake is no longer hot, remove it from the pan and cool on a wire rack.
- Infuse love, slice and serve with a scoop of ice cream (if you wish)!
Nutrition Facts : Calories 161.6, Fat 13.1, SaturatedFat 2.8, Cholesterol 54, Sodium 194.8, Carbohydrate 6.9, Fiber 3, Sugar 1.8, Protein 6
RHUBARB & ORANGE CAKE
Make the most of seasonal fruit in this rustic bake with almond topping - serve it warm from the oven, as a pudding, or with afternoon tea
Provided by Sara Buenfeld
Categories Afternoon tea, Dessert
Time 1h50m
Yield Cuts into 10 slices
Number Of Ingredients 10
Steps:
- Tip the rhubarb into a bowl and sprinkle over 50g of the sugar. Stir so the rhubarb is covered, then set aside for 30 mins to draw out some of the juices (macerate). Meanwhile, grease and line the base and sides of a 23cm loose-bottomed, round cake tin with baking parchment and heat oven to 180C/160C fan/gas 4.
- Tip remaining sugar, the butter, orange zest and juice into a large bowl and beat with an electric whisk until well blended. Add the flour, almonds, baking powder and eggs, then beat again until smooth. Fold in the rhubarb and any juices. Spoon into the tin and level the top.
- Sprinkle with the flaked almonds, then bake in the centre of the oven for 1 hr-1 hr 15 mins until risen, golden and a skewer inserted into the centre comes out clean. Cover with foil if the cake starts to brown too much during cooking. Leave in the tin for 15 mins before removing and cooling completely on a wire rack. Dust with a little icing sugar before serving.
Nutrition Facts : Calories 445 calories, Fat 26 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
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
ALMOND RHUBARB COFFEE CAKE
Make and share this Almond Rhubarb Coffee Cake recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Breads
Time 1h3m
Yield 2 cakes, 16 serving(s)
Number Of Ingredients 13
Steps:
- Beat brown sugar, oil, egg and vanilla until smooth.
- Combine flour salt and baking soda; add to sugar mixture alternately with milk.
- Beat until smooth. Stir in Rhubarb and almonds.
- Pour into 2 greased 9-inch round cake pans.
- For topping, combine sugar and butter; stir in almonds. Sprinkle over batter.
- Bake at 350 degrees F for 30-35 minutes or test done.
Nutrition Facts : Calories 294.1, Fat 13.1, SaturatedFat 2.3, Cholesterol 17.3, Sodium 249.9, Carbohydrate 41.3, Fiber 1.2, Sugar 24.4, Protein 3.9
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.
MAKEOVER ALMOND RHUBARB COFFEE CAKE
Each piece of this makeover cake has less than half the fat and just a third of the saturated fat of the original. Plus, the calories have been cut by a quarter. But the flavor is still terrific.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Time 40m
Yield 14 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, brown sugar, baking soda and salt. In a small bowl, whisk the egg, egg white, buttermilk, oil and extracts. Stir into dry ingredients just until moistened. Fold in rhubarb and 1/4 cup almonds. Pour into two 9-in. round baking pans coated with cooking spray., In a small bowl, combine sugar and butter; stir in the remaining almonds. Sprinkle over batter. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool on wire racks.
Nutrition Facts : Calories 264 calories, Fat 7g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 295mg sodium, Carbohydrate 47g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.
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RHUBARB ALMOND CAKE - LEPP FARM MARKET
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Estimated Reading Time 3 mins
- You’ll need an 11 x 8” rectangular tart pan or 10” round tart pan with a removable bottom. I used a 9″ round pan and it overflowed the edges a bit as it baked, which just needs to be trimmed off before you try and remove it from the pan. You can substitute a springform pan but you lose the pretty fluted edges that the tart pan gives you. Or, if all else fails, line an equal-sized pan with parchment paper, leaving enough of an edge to hold on to later, and once the cake has cooled, lift it out very carefully using the edges of the parchment.
- Preheat oven to 350°. Butter the tart pan, making sure to get into all the little creases, and sprinkle generously with sugar, tapping out excess. Or if you’re using a regular pan, line it with parchment paper first and then butter and sugar the inside of the paper as this gives the cake a nice crunch on the outside! Slice the rhubarb in half lengthwise (quarter if very large). Measure 6-8 of the prettiest pieces to make sure you have enough for the top of the cake and set aside; chop remaining rhubarb into ½” pieces. It’s OK to piece the strips together if they’re not long enough.
- Pulse flour, almonds, baking powder, and salt in a food processor until almonds are finely ground (texture should be sandy). Check the texture before you continue, and if the almonds are still chunky, give it one more minute in the food processor.
- Place butter and sugar in a large bowl. Add vanilla paste or extract, mix until blended. Using an electric mixer on high speed, beat until light and fluffy, about 2-3 minutes. Add eggs, one at a time, beating to blend first egg before adding the second. Beat until mixture is pale and fluffy, another 2 minutes. Reduce speed to low and gradually add dry ingredients, followed by yogurt. Mix, scraping down the sides of the 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 top evenly with another 3 tablespoons of granulated sugar.
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