Print

Spring Rhubarb Cake with Almond Topping

Close-up of a slice of spring rhubarb cake with almond topping, showing bright pink rhubarb filling and crumbly texture.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake this moist, seasonal spring rhubarb cake featuring a crunchy almond streusel topping. This recipe uses fresh rhubarb for a bright flavor.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 1/2 cups fresh rhubarb, chopped into 1/2-inch pieces
  • 1/2 cup sliced almonds (for topping)
  • 1/4 cup brown sugar (for topping)
  • 2 tablespoons all-purpose flour (for topping)
  • 2 tablespoons cold unsalted butter, cut into small pieces (for topping)

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined. Do not overmix.
  5. Gently fold the chopped rhubarb into the batter. Pour the batter into the prepared cake pan.
  6. Prepare the almond topping: In a small bowl, combine the sliced almonds, brown sugar, and 2 tablespoons of flour. Cut in the 2 tablespoons of cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  7. Sprinkle the almond topping evenly over the cake batter.
  8. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.

Notes

  • For the best flavor, use fresh, firm rhubarb stalks.
  • If you prefer a finer crumb topping, pulse the topping ingredients briefly in a food processor.
  • This cake is a perfect spring dessert for any gathering.

Nutrition

Find it online: https://cravybite.link/spring-rhubarb-cake-with-almond-topping/