Rhubarb Almond Cake Food

RHUBARB ALMOND CAKE

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.

RHUBARB-ALMOND CUSTARD CAKE

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.

ALMOND RHUBARB COFFEE CAKE

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.

ALMOND RHUBARB CAKE (GLUTEN-FREE, LOW-GI)

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)!

RHUBARB & ORANGE CAKE

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.