Skip to main content
logo
Food Advertising by

Almond crusted rhubarb cake



I've heard of rhubarb many a time and I was thrilled when I spotted them in the supermarket during my recent vacation.  Rhubarb is a vegetable, a perennial plant growing from short, thick rhizome with large triangular leaves.  Mind you, the leaves are toxic and they are discarded from the stems before they are cooked.  Without much hesitation I grabbed a bunch, googled for recipes, tweaked a bit, plus and minus the ingredients and came up with this 'Almond crusted rhubarb cake'.













This cake is fluffy, moist and the sweet smelling orange rind does blend very well with the tangy rhubarb.  Every bite is yummy!

Recipe for Almond crusted rhubarb cake

 Ingredients

100 gm butter
170gm brown  or caster sugar
2 eggs
1 tsp vanilla
1 tsp cinnamon
300 gm plain flour
1 tsp bicarbonate of soda
1 cup yoghurt
2 cups of rhubarb, finley chopped
2 tsp orange or lemon rind
A pinch of salt

Topping
1/2  cup chopped almonds with skin
2  Tbsp brown or caster sugar
1 tsp cinnamon

Method
  1. Mix the ingredients for the topping and set aside.
  2. Sift the flour with the bicarbonate of soda, salt, cinnamon, mix well, set aside.
  3. Cream butter and sugar till light, creamy, add in the eggs one at a time.
  4. Fold in the sifted flour alternating with the yoghurt, starting with flour and ending with flour.
  5. Add in the orange rind, vanilla, chopped rhubarb, mix well, scraping from the bottom and sides of the mixing bowl.
  6. Pour batter into a lightly greased and floured 22 cm springform pan.
  7. Sprinkle the topping on top of the batter.
  8. Bake in a preheated oven @ 180 deg C  (160 deg C for fan forced oven) for 1 hr. 10 mins.  Test with a skewer till it comes out clean.
  9. Remove from oven, cool in pan for about 15 mins. before unmoulding and cooling it completely on a wire rack.
 




I'm submitting this post to  Weekend Herb Blogging # 314  hosted by
Haalo of  Cook (Almost) Anything

Comments

  1. hi cheah, hope you had a good holiday. i'm really curious how rhubarb tastes like..

    ReplyDelete
  2. wahhh..this cake looks good, Cheah!

    ReplyDelete
  3. i'm always on the lookout for rhubarb recipes because i was kiasu and froze a whole bunch of them - this looks super yummy, esp the almond flakes!

    ReplyDelete
  4. Hmmm...I have not cooked or tasted rhubarb before, your cake really makes me want to try some! Looks delicious!

    ReplyDelete
  5. Lena
    Rhubarb is a bit sourish, looks somewhat like celery and the colour may stain. I was hesitant too but the cake tasted fab ...made that twice, and yes, I did have a wonderful holiday, thanks.

    Janine
    I found quite a number of recipes on the internet and I just picked a few,compared and tweaked.

    Ann
    I can't find it here in Ipoh, maybe you can try your luck at Cold Storage stores in S'pore.

    Jeannie
    If you can lay your hands on some, try it, think you'll love it.

    ReplyDelete
  6. This cake looks great although I am not a huge fan of rhubarb - but I've not put it in a cake yet, only savoury versions :) It does stain a lot lol

    ReplyDelete
  7. I grew up eating rhubarb and have always loved it. Not everyone in my family likes the tart flavor. Your cake looks wonderful, so full of rhubarb flavor and so moist. I wish I could find rhubarb here in Florida!

    ReplyDelete
  8. hi Cheah, ive never eaten anything with rhubarb before
    is it difficult to find in sgp?
    curious how the taste when baked in a cake :)
    thks :)

    ReplyDelete
  9. Looks good and me too have never tasted it before and wonders about its taste :)

    ReplyDelete
  10. Smoky Wok
    I would love to try it in a savoury version in the future.

    Lyndsey
    Thanks. I thought it should be readily available in the States.

    Alice
    Thanks for visiting. I don't know whether you can find it in Singapore.
    It's tart but it tasted great in this cake. I've made another version with it and will post later.

    Elin
    First time I tasted was an almond and rhubarb tart and quite liked it. That's why I was keen to try baking with it.

    ReplyDelete
  11. The nutty crust looks extremely good ;-))

    ReplyDelete
  12. Yummy! I doubt I can use rhubard as it;s quite rare here and cost an arm and a leg :p

    ReplyDelete
  13. This looks wonderful! I just tried a rhubarb crumble for the first time and positively fell in love with rhubarb. I can hardly wait to try more recipes soon.

    ReplyDelete
  14. Your cake looks very nice! I like the crunchy layer on top. Rhubarb is quite versatile.

    ReplyDelete
  15. Angie
    Yes, I attacked it first!

    babe_kl
    That's why I was eager to try baking with it when I spotted it.

    Mary
    I've tasted rhubarb and almond tart and it was wonderful.

    Simona
    Oh yes, can't agree with you more and thanks for dropping by.

    ReplyDelete
  16. Hi Cheah, how cool is that you got yourself some rhubarb. I'm sure this is the greatest gift of all. So, it tastes tangy like lime! Wish I can find some too the next time. The cake does look really really tempting.
    Slurpppp......
    Kristy

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Almond Butter Cake ~ 杏仁牛油蛋糕

This is a delicious, moist, old-fashioned butter cake full of almondy flavour.  It looks pretty with the almond flaky top, certainly a crowd pleaser.   This cake is best consumed on the day it's freshly baked because of the crunchy nutty top but leftovers can still be kept chilled and reheated before serving.








Almond Butter Cake ~ 杏仁牛油蛋糕   (adapted from 'here')

Ingredients

250 gm butter100 gm caster sugar4 eggs150 gm self-raising flour75 gm plain flour90 gm almond mealAlmond flakes to garnishMethod Sift self-raising flour and plain flour together.  Set aside.Beat butter and sugar till light and creamy.Add eggs one at a time, mix well.Add in the flour, mix well, followed by the almond meal.   Mix till  just combined.Scoop batter into a lined 9 x 5 inch loaf pan.Sprinkle almond flakes on top.Bake @ 170 deg.C for  40 to 45 mins.  Test with a skewer till it comes out clean.Let cool in pan for about 15 mins. before unmoulding and letting it cool completely on a wire rack.





Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Pandan Angku Kuih ~ 班兰叶龟糕

I've never thought of making Angku Kuih or Red Tortoise Cake simply because it's so readily available in my daily market place.  But there have been so many posts of this traditional kuih by my fellow food bloggers and  they look so cute and beautiful that I just cannot resist the temptation of not trying my hands at it.

I must admit that making this kuih can be rather tedious and the amount of work can really make your head spin.  But if you prepare the mung bean filling a day ahead, then it does help to lighten your work quite a fair bit.  For all the  effort, these Pandan Angku Kuih came out beautifully.  To see how the kuih will be like the next day, I kept some in a container at room temperature.  To my surprise the skin of the kuih stayed soft till late the next day.  I didn't have to steam them again.  All I can say is that my efforts paid off handsomely and I'm so pleased.  Now, I've no qualms  experimenting this Angku Kuih with different flavours :)














Recip…