Rhubarb and Almond Cake Recipe

This Rhubarb and Almond Cake is one of the Yurt Cafe’s best selling cakes. It is delicious when eaten warm with cream, but just as good when eaten cold.

20 Mins 60 Mins Easy 12 Servings

Image: The Yurt at Nicholsons

Ingredients

410g butter
630g butter
550g sugar
630g ground almonds
380g self-raising flour
200g wholemeal flour
50g light rye flour
4tsp of almond extract
9 eggs
150ml milk
Stewed rhubarb

Method

Cream the butter, sugar and almond extract together until light and fluffy.
Add the ground almonds, self-raising flour, wholemeal flour, rye flour, beaten eggs and milk.
Mix until well combined but do not overbeat.
Line 2 x 26cm round cake tins.
Divide the mixture in half.
Put two-thirds of each half of the mixture into each cake tin, followed by a generous layer of the rhubarb.
Cover the rhubarb layer with the remaining third of the mixture, then dot a small amount of rhubarb over the top.
Bake at 160ºC (fan) for approximately one hour until a skewer inserted into the middle comes out clean.
Cover with foil if the fruit on the cake starts to burn.

Optional…

While the cakes are cooking, simmer some of the rhubarb juice with some sugar until thick and syrupy.
When the cakes are ready, brush the top all over with the syrup and sprinkle on some toasted flaked almonds.

Recipe notes

This Rhubarb and Almond Cake is one of the Yurt Cafe’s best selling cakes. It is delicious when eaten warm with cream, but just as good when eaten cold.

The rhubarb and almonds combine to create this fruity and nutty delight. It’s a great way to use up your glut of rhubarb.

If not serving the cake imminently, leave in the tin to cool for a little while the transfer it to a wire rack to cool completely.

The cake can be stored in an airtight container for up to 3 days in a cool place.