Rhubarb Almond Cake
If you haven’t baked with rhubarb before, now is the time! Even though I’ve always loved the flavour of rhubarb, I’ve only recently really gotten into using it in my baking, and I’m never going back.
This cake is moist… Very moist. And that’s how I like it.
Be sure to layer the rhubarb as close to each other as possible, since it shrinks in the oven, and you want to pack in as much rhubarb-y flavour as possible. I did test this recipe with rhubarb inside the batter as well, but I found it created too much moisture in the cake, making it soggy, so in the final recipe, I stuck with it only on top.
This is a beautiful afternoon tea cake to serve with black coffee or a nice herbal tea. Enjoy!
Rhubarb Almond Cake
A beautiful recipe using sweet and sour rhubarb, that tastes just as good as it looks
- 2 ½ cups blanched almond meal
- ½ cup Lakanto Classic (or other erythritol-based sweetener)
- 1 tsp baking powder
- ¼ tsp salt
- 3 eggs
- ⅓ cup almond milk
- ⅓ cup olive oil
- 2 tsp vanilla extract
- 1 ½ cups rhubarb chopped
- Preheat the oven to 180°C.
- Set up a 19-inch cake tin with baking paper on the base and lightly grease with olive oil.
- In a large bowl combine the almond meal, sweetener, baking powder and salt. Whisk until no lumps remain.
- In another bowl, combine the eggs, almond milk, olive oil and vanilla.
- Add the dry into the wet and fold to combine. Pour into the prepared tin.
- Arrange the rhubarb on top of the cake in any pattern. Make sure the pieces are as close to each other as possible, since the rhubarb shrinks in the oven.
- Bake in the oven for 50-55 minutes, or until a skewer inserted comes out clean.
- Erythritol is a sugar alcohol that forms the base of many granular “sugar free sweeteners”. Read more about what erythritol is here, including my product recommendations. The use of erythritol in this recipe is what makes it low-carb and/or keto friendly. Read more about sugar and my philosophy here.