I bake this Rhubarb Almond Cake every spring when rhubarb floods my kitchen.
Tart stalks. Nutty crumbs. Zero fuss.
This is not a bakery-perfect cake, and that’s the point.
It’s the kind of Anytime Rhubarb Almond Cake I cut while still warm.
Have you ever baked something just to use up CSA rhubarb and then fell in love? Yep. Same here.
This one sits somewhere between a Rhubarb Almond Snack Cake and a rustic dessert you proudly serve after dinner.
It smells like almonds, butter, and home.
And honestly, it looks imperfect, but tastes amazing.
Why Rhubarb + Almond Works (So Well)
Rhubarb is sharp.
Almond is soft and nutty.
Together, they balance each other like magic.
I’ve tested this combo in muffins, crisps, and other Easy Rhubarb Recipes, but this cake wins every time. The almond flour keeps it moist.
The sliced almonds add crunch.
And the rhubarb melts slightly into the crumb, like baked fruit should.
This is a Rustic Almond Rhubarb Dessert, not a polished patisserie thing.
If you love Almond Cakes and slightly tangy Rhubarb Cake, this one is for you.
Ingredients Needed To Make Rhubarb Almond Cake Recipe
I’ll break it down clearly. No guessing.
Dry ingredients
- 1 cup all-purpose flour
- ¾ cup almond flour (this makes it an Almond Flour Rhubarb Cake)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet ingredients
- ½ cup unsalted butter, softened
- ¾ cup sugar (white or half white, half brown both work)
- 2 large eggs, room temp
- ½ cup sour cream (yes, this is basically a Rhubarb Almond Cake With Sour Cream Recipe)
- 1 tsp vanilla extract
Fruit + topping
- 1½ cups rhubarb, chopped into small pieces
- 2 tbsp sugar (to toss with rhubarb)
- ¼ cup sliced almonds for topping
- Optional: 1 tbsp coarse sugar for extra almond crunch
If you want to go lighter, you can swap part butter with oil, but butter tastes better. Trust me, I tried.
Prep Before Baking (Don’t Skip This)
Preheat oven to 175°C / 350°F.
Line an 8-inch round pan or square pan with parchment.
Grease the sides. Please grease them.
Toss chopped rhubarb with 2 tbsp sugar and let it sit for 10 minutes.
This pulls out extra moisture and makes the cake bake evenly.
If you skip this step, the center may go soggy, and nobody wants that.
Instructions To Make Rhubarb Almond Cake Recipe
Step 1: Mix the dry stuff
In a bowl, whisk flour, almond flour, baking powder, baking soda, and salt.
Keep it light. Don’t overthink. Set aside.
Step 2: Cream butter and sugar
Using a separate container, cream the butter and sugar together until the mixture reaches a light, airy consistency.
This takes 2 to 3 minutes. Scrape the bowl.
If it looks messy, its fine, dont panic.
Step 3: Add eggs and vanilla
Add eggs one at a time.
Mix well after each.
Stir in vanilla.
The batter should look smooth, almost creamy.
Step 4: Add sour cream
Fold in sour cream gently.
This is where the cake gets that tender crumb.
It smells good already, right?
Step 5: Combine wet and dry
Add dry ingredients in two batches.
Fold gently.
Stop mixing as soon as flour disappears.
Overmixing makes dense cake, and we don’t want that.
Step 6: Fold in rhubarb
Drain excess juice from rhubarb.
Fold most of it into the batter.
Save a handful for topping.
Step 7: Pan and top
Spread batter into prepared pan.
Scatter remaining rhubarb on top.
Sprinkle sliced almonds and coarse sugar.
This creates that Almond Crunch everyone fights over.
Step 8: Bake
Bake for 40 to 50 minutes.
Check at 40.
A toothpick should come out with moist crumbs, not wet batter.
Edges will be uneven and cracked. That’s good.
Cool for at least 20 minutes before slicing. Or don’t. I rarely wait.
How It Tastes (Honestly)
One Slice Of Rhubarb Almond Cake is soft, tangy, and nutty.
The center stays moist.
The top is crunchy.
It’s not overly sweet.
This is the kind of Healthy Rhubarb Cake you justify as breakfast.
It works as a snack cake, dessert, or late-night bite.
I’ve served it as a Rhubarb And Almond Cake after dinner and as a mid-day tea cake.
It always disappears.
Variations You Can Try
- Nutty Rhubarb Cake Recipe: Add ¼ cup chopped walnuts or pistachios
- Vegan Rhubarb Cake: Use plant butter, dairy-free yogurt, and flax eggs
- Rhubarb Vegan Recipes version: Coconut yogurt works surprisingly well
- Make it more rustic by skipping sugar topping and letting almonds toast naturally
This cake adapts. That’s why I love it for Csa Recipes when ingredients change weekly.
Storage Tips
Room temperature for 1 day, covered.
Fridge for up to 4 days.
It actually tastes better the next day.
Warm slices slightly before eating.
Serve with tea, coffee, or just your hands.
Final Thoughts
Rhubarb doesn’t need fancy treatment.
It just needs balance.
Almond gives structure. Sour cream gives softness.
This Rhubarb And Almond Cake proves that simple ingredients can still feel special.
If you’re exploring Kinds Of Desserts that feel homemade and honest, this belongs on your list.
Bake it once, then make it your own.
That’s how good recipes survive generations.
