German Rhubarb Almond Cake
Tart fresh rhubarb provides a bright contrast to the sweet buttery cake.Ground almonds give the crumb a delicate nutty flavor and tender texture.Sliced almonds become golden and lightly toasted during baking.The rhubarb softens into juicy, flavorful pieces throughout the cake.A simple batter makes this seasonal dessert easy to prepare.Perfect for afternoon coffee, brunch, spring gatherings, or dessert.
Ingredients
For the Rhubarb
- 4 cups (500–600 g) fresh rhubarb, trimmed and cut into 1-inch pieces
- 2 tablespoons granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract
For the Cake
- 1½ cups (190 g) all-purpose flour
- ½ cup (50 g) finely ground almonds or almond flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated lemon zest
- 2 tablespoons sour cream
For the Almond Topping
- ⅓ cup (30–35 g) sliced almonds
- 1 tablespoon granulated sugar
- 1 tablespoon melted butter
For Finishing
- Powdered sugar, optional
- Whipped cream, optional
Instructions
Prepare the Rhubarb
- Wash the rhubarb stalks thoroughly and trim away the leaves and ends.Cut the stalks into approximately 1-inch pieces.Place the rhubarb in a bowl and toss gently with sugar, flour, lemon juice, and vanilla.Allow it to stand for about 10 minutes while preparing the batter.
Prepare the Oven and Pan
- Preheat the oven to 350°F (175°C).Grease a 9-inch (23 cm) springform pan with butter and line the bottom with parchment paper.
Combine the Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, ground almonds, baking powder, and salt.Set aside.
Cream the Butter and Sugar
- In a large mixing bowl, beat the softened butter and sugar for about 2–3 minutes until light and creamy.This helps create a tender, airy cake texture.
Add the Eggs and Flavorings
- Add the eggs one at a time, beating well after each addition.Mix in the vanilla extract and lemon zest.If the mixture appears slightly curdled, it will smooth out when the dry ingredients are incorporated.
Add the Dry Ingredients
- Add the flour mixture in two or three additions, alternating with the milk.Add the sour cream and mix just until the batter is smooth.Avoid overmixing.
Fill the Pan
- Spread the batter evenly into the prepared springform pan.The batter will be fairly thick.
Add the Almond Topping
- Combine the sliced almonds with the sugar.Scatter them evenly over the rhubarb.Drizzle or brush the melted butter lightly over the almond topping.
Bake
- Place the cake in the preheated oven and bake for approximately 45–55 minutes.The cake is ready when the edges are golden, the almonds are lightly toasted, and a toothpick inserted into the cake portion comes out clean or with a few moist crumbs.If the almonds brown too quickly, loosely cover the cake with foil for the remaining baking time.
Cool
- Remove the cake from the oven and allow it to cool in the pan for approximately 15–20 minutes.Carefully remove the springform ring and transfer the cake to a serving plate.
Finish and Serve
- Dust the cooled cake lightly with powdered sugar if desired.Serve slightly warm or at room temperature with whipped cream or vanilla ice cream.
Notes
- Rhubarb: Choose firm, brightly colored rhubarb stalks without soft or damaged areas.
- Rhubarb Leaves: Never use rhubarb leaves in the recipe; use only the stalks.
- Rhubarb Moisture: Fresh rhubarb releases liquid during baking, so avoid adding unnecessary extra moisture.
- Almond Flour: Finely ground almonds give the cake a tender crumb and subtle nutty flavor.
- Sour Cream: Sour cream adds moisture and a slight richness to the cake.
- Pan Size: A 9-inch springform pan provides a good balance between cake thickness and fruit topping.
- Baking: Exact baking time can vary according to the moisture of the rhubarb and the oven.
- Serving: The cake can be served warm, slightly cooled, or completely cooled.