Almond Rhubarb Cake

Name: Almond Rhubarb Cake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8
Cuisine: American
Ingredients: CAKE; 1 1/4 c cake flour; 1 tsp baking powder; 1/2 tsp salt; 1/3 c almond paste; 1 c butter, unsalted softened; 3/4 c sugar; 3 eggs room temperature; 1/2 tsp vanilla extract; 2 c rhubarb, sliced 1/2 inch; ALMOND CRUNCH; 1 egg white; 2/3 c almonds, sliced; 1 Tbsp sugar; dash salt; GLAZE; 6 Tbsp powdered sugar; 2 1/2 - 3 Tbsp heavy whipping cream; 1/4 tsp almond extract

By Janice Martinez
@jkmartinez2

This is great with your morning coffee!

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Serves:

Prep:

30 Min

Cook:

1 Hr

Method:

Bake

Ingredients

CAKE
1 1/4 c

cake flour
1 tsp

baking powder
1/2 tsp

salt
1/3 c

almond paste
1 c

butter, unsalted softened
3/4 c

sugar
3

eggs room temperature
1/2 tsp

vanilla extract
2 c

rhubarb, sliced 1/2 inch
ALMOND CRUNCH
1

egg white
2/3 c

almonds, sliced
1 Tbsp

sugar
dash

salt
GLAZE
6 Tbsp

powdered sugar
2 1/2 - 3 Tbsp

heavy whipping cream
1/4 tsp

almond extract
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How to Make Almond Rhubarb Cake

Step-by-Step

Heat oven to 350°F. Spray 9x2-inch round baking pan with cooking spray. Line bottom with parchment paper; spray paper. Dust with flour, tapping out excess. Whisk flour, baking powder and 1/2 teaspoon salt in medium bowl.
Beat almond paste in large bowl at medium to medium-high speed 1 to 2 minutes or until crumbled. Add butter and 3/4 cup sugar; beat at medium speed 2 minutes or until smooth and creamy.
Add eggs one at a time, beating well after each addition. Beat in vanilla and 1/2 teaspoon almond extract. At low speed, beat in flour mixture just until combined. Increase speed to medium; beat 30 seconds. Spread in pan; top with rhubarb.
Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; invert cake onto wire rack. Remove parchment paper; turn cake top-side up. Cool completely.
Meanwhile, coat baking sheet with cooking spray. Whisk egg white in small bowl until frothy. Stir in remaining almond crunch ingredients; spread on baking sheet. Bake 10 minutes or until golden brown, stirring once. Cool completely on wire rack.
Whisk powdered sugar, 2 tablespoons cream and 1/4 teaspoon almond extract in small bowl until smooth, adding additional cream 1/2 teaspoon at a time to desired glaze consistency.
Drizzle glaze over top and sides of cake; top with almond crunch. Let stand until glaze is set.