Name: Almond Rhubarb Cake Delight
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 1/2 cups fresh rhubarb, chopped; 2 tablespoons granulated sugar (for rhubarb); 3/4 cup granulated sugar (for batter); 1/2 cup unsalted butter, softened; 2 large eggs; 1 teaspoon almond extract; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup milk or buttermilk; 1/4 cup sliced almonds (for topping); Powdered sugar (for dusting, optional)

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Almond rhubarb cake delight is a soft, buttery treat with a perfect balance of tart and sweet. The tender almond-scented cake is dotted with juicy pieces of rhubarb that melt into the crumb as it bakes, creating little bursts of flavor. I love the rustic charm and light texture of this cake—it’s simple enough for an afternoon coffee break but special enough to serve for dessert.

Why You’ll Love This Recipe

I love how this cake showcases the bright tang of rhubarb while staying delicately sweet and nutty. The almond extract gives it a subtle marzipan-like flavor, and the crumb is soft and moist. It’s a great way to use up fresh rhubarb during the season, and it keeps beautifully. Whether warm or chilled, every bite is comforting, fragrant, and slightly addictive.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

fresh rhubarb (chopped)
granulated sugar
unsalted butter (softened)
eggs
all-purpose flour
baking powder
salt
milk or buttermilk
almond extract
vanilla extract
sliced almonds (for topping)
powdered sugar (for dusting, optional)

Directions

I preheat the oven to 350°F (175°C) and grease a 9-inch round or square cake pan.
In a small bowl, I toss the chopped rhubarb with a bit of sugar and set it aside to soften slightly.
In a large bowl, I cream together the butter and sugar until light and fluffy.
I beat in the eggs one at a time, then add the almond and vanilla extracts.
In a separate bowl, I whisk the flour, baking powder, and salt.
I alternate adding the dry ingredients and the milk to the wet batter, mixing just until combined.
I fold in most of the rhubarb, then pour the batter into the prepared pan and spread it evenly.
I scatter the remaining rhubarb and sliced almonds over the top.
I bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
I let it cool in the pan for 10 minutes, then transfer it to a wire rack. I dust the top with powdered sugar before serving, if desired.

Servings and timing

This recipe makes about 8–10 slices.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Variations

Sometimes I swap the rhubarb for a mix of rhubarb and strawberries for added sweetness. I’ve also added orange zest to the batter for a citrus note. For a gluten-free version, I use a 1:1 gluten-free flour blend. If I want a more dessert-like finish, I drizzle a simple almond glaze over the cooled cake.

Storage/Reheating

I store the cake covered at room temperature for up to 2 days, or refrigerate it for up to 5 days. It tastes great cold or gently warmed in the microwave for about 15 seconds. This cake also freezes well—just wrap it tightly and freeze for up to 2 months. I thaw it in the fridge or at room temperature before serving.

FAQs

Can I use frozen rhubarb?

Yes, I thaw and drain it well before using. I also toss it in a bit of flour before folding it into the batter to avoid excess moisture.

Do I have to use almond extract?

It’s part of what makes this cake unique, but I’ve substituted with just vanilla before and it still tastes great—just a little more traditional.

How do I keep the rhubarb from sinking?

I chop it into small pieces and toss it with a bit of flour or sugar before mixing it in. That helps it stay evenly distributed.

Can I make this in a loaf pan?

Yes, but the baking time may need to be increased by 10–15 minutes. I check for doneness with a toothpick in the center.

What should I serve with it?

It’s perfect on its own, but I sometimes serve it with whipped cream, a dollop of yogurt, or even a scoop of vanilla ice cream.

Conclusion

Almond rhubarb cake delight is one of those simple, seasonal bakes I always look forward to making. It’s fragrant, gently sweet, and full of soft, tangy rhubarb in every bite. Whether I enjoy it with a cup of tea in the afternoon or serve it as a light dessert, this cake always brings a little joy to the table.