There’s something magical about baking with fresh rhubarb, especially when it’s straight from your garden. This Fresh Rhubarb Cake pairs the tartness of rhubarb with a buttery shortcrust and a sweet, nutty almond topping. It’s the ultimate springtime treat, just like these Strawberry Cheesecake Cookies, which are another delightful dessert option for the season. Whether you’re hosting a family gathering or enjoying a quiet coffee break, this cake is sure to impress.Whether you’re hosting a family gathering or enjoying a quiet coffee break, this cake is the ultimate springtime treat.
I’m lucky to have a thriving rhubarb plant in my garden, which makes this recipe even more special. Harvesting your ingredients adds a personal touch, and this simple yet elegant recipe highlights the beauty of fresh rhubarb layered in a circle and topped with a fluffy almond topping.
Why You’ll Love This Recipe:
- Garden Fresh Flavors: Fresh rhubarb adds a vibrant, tart flavor.
- Nutty Sweet Crunch: The almond topping balances the tartness with a delightful sweetness.
- Beautiful Presentation: The circular rhubarb layers make this cake a showstopper.
The History of Rhubarb in Baking
Rhubarb has been a beloved ingredient in baking for centuries. While technically a vegetable, its tart flavor pairs beautifully with sweet desserts. Rhubarb gained popularity in the 18th century when sugar became more accessible, and in Germany, it remains a springtime staple for cakes and pies. This recipe pays homage to those traditions while adding a modern touch.
Fresh Rhubarb vs. Store-Bought Rhubarb
While store-bought rhubarb works perfectly, using garden-fresh rhubarb elevates this cake to another level. If you don’t grow your own, try sourcing rhubarb from a local farmer’s market for the best flavor and quality.
📢 Fun Facts About Rhubarb:
- Often called the “pie plant” for its popularity in desserts.
- Only the stalks are edible—leaves are toxic and should never be consumed.
- Rhubarb is low in calories and rich in vitamin K and antioxidants.
- Almond flour, used in this recipe, is naturally gluten-free and adds a rich, nutty flavor.
- Rhubarb plants can thrive for decades, making them a gardener’s dream.
💡Tips for the Best Rhubarb Cake:
- Rhubarb Prep: Peel tough outer strings for a smoother texture.
- Almond Flour Substitute: Use finely crushed nuts or mill your own almonds.
- Add Warm Spices: Sprinkle cinnamon or nutmeg into the almond topping for extra depth.
- Serving Suggestion: Pair with whipped cream or vanilla ice cream for a decadent finish.
🫙How to Store and Freeze Rhubarb Cake:
- Storage: Keep in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freezing: Wrap individual slices in plastic wrap and store in an airtight container for up to 3 months. Thaw at room temperature before serving.
How to Freeze Rhubarb:
- Peel tough outer skin and cut into bite-sized pieces. Spread on a baking sheet and freeze for 12 hours. Transfer to a freezer bag for long-term storage.
Notes for Ingredients
Shortcrust:
- When it comes to Flour almost any kind can be used, but all purpose or cake flour is best.
- Make sure the butter is unsalted, cold and cubed.
- Granulated sugar is best for this cake.
- Only egg yolk is needed so remember to divide the egg.
- Cold water is needed.
Filling:
- 4-5 stalks fresh rhubarb, sliced and layered in a circle. Also frozen rhubarb can be used.
Topping:
- Egg whites and egg yolks are needed for this topping. Make sure though you separate them.
- Use granulated sugar for this topping.
- Cornstarch binds all the ingredients together
- You can either use almond flour or use almonds and mill them yourself. If you want more taste it is best to mill them fresh.
How to make Fresh Rhubarb Cake
- Prepare the Shortcrust:
- Mix flour and sugar in a bowl. Add cold butter and rub into the flour until crumbly.
- Add egg yolk and cold water, mixing until the dough forms. Chill for 30 minutes.
- Preheat the Oven:
- Preheat to 350°F (175°C).
- Roll Out the Dough:
- Roll chilled dough and press into a greased 9-inch tart pan. Trim edges and prick the base with a fork.
- Layer the Rhubarb:
- Arrange rhubarb slices in a circular pattern over the crust.
- Arrange rhubarb slices in a circular pattern over the crust.
- Prepare the Topping:
- Beat egg whites to stiff peaks.
- In a separate bowl, whisk egg yolks, sugar, and cornstarch. Fold in almond flour.
- Gently fold egg whites into the yolk mixture.
- Assemble and Bake:
- Pour topping over the rhubarb. Bake for 40-45 minutes, or until golden and set. Cool before serving.
- Pour topping over the rhubarb. Bake for 40-45 minutes, or until golden and set. Cool before serving.
FAQ – About Rhubarb Cake:
- Question: Can I use frozen rhubarb?
Answer: Yes! Thaw and drain it well to avoid excess moisture. - Question: How do I mill almonds at home?
Answer: Use a food processor to grind almonds finely. Don’t over-process, or you’ll get almond butter. - Question: Can I make this cake gluten-free?
Answer: Absolutely! Replace all-purpose flour with a gluten-free flour blend. - Question: What’s the difference between almond flour and almond meal?
Answer: Almond flour is finer and made from blanched almonds, while almond meal is coarser and includes almond skins. - Question: Can I add other fruits?
Answer: Yes! Strawberries or raspberries pair beautifully with rhubarb.
Wrapping Up:
This Fresh Rhubarb Cake with Almond Topping is more than a dessert—it’s a celebration of spring’s bounty. Whether you’re using garden-fresh rhubarb or picking some up at the market, this cake is sure to impress. The buttery shortcrust, tart rhubarb, and fluffy almond topping create a perfect balance of flavors and textures. If you’re looking for more German-inspired desserts, try Oma’s German Plum Cake, another family favorite that’s perfect for spring gatherings. Share it with loved ones or savor it with a cup of coffee—it’s a treat you’ll come back to again and again.
Fresh Rhubarb Cake with Almond Topping – A Spring Delight
Rhubarb Cake is a tart and sweet dessert with a shortcrust base, fresh rhubarb, and a fluffy almond topping. Perfect for any occasion!
