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Whole easy rhubarb cake with a golden toasted almond top, fresh out of the springform pan

Easy Rhubarb Cake with Almonds

An easy rhubarb cake with a soft, buttery crumb, fresh rhubarb baked right in, and a golden toasted-almond top.
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Prep Time 25 minutes
Cook Time 35 minutes
Cooling 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Scandinavian
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 200 g butter ¾ cup + 2 tbsp, softened, room temperature
  • 200 g granulated sugar 1 cup
  • 3 large eggs room temperature
  • 1 tsp vanilla extract
  • 350 g all-purpose flour 2¾ cups
  • 2½ tsp baking powder
  • 1 lemon finely grated zest only
  • 100 ml milk 6½ tbsp
  • 350 g rhubarb ~3 cups, cut into small dice; keep the red skin on for color
  • 1 tbsp melted butter for brushing
  • ~40 g almonds ⅓ cup, chopped, for topping
For the rhubarb syrup
  • 150 g rhubarb cut into pieces, skin on (for color)
  • 100 g water 6½ tbsp
  • 100 g sugar ½ cup

Equipment

  • 9-inch (22 cm) springform or loose-bottom cake pan A removable base lets you lift a soft, almond-topped cake out cleanly without flipping it.
  • Stand mixer Creaming the butter and sugar for a full 5 minutes is what makes this cake light, a stand mixer does it hands-free.
  • Digital kitchen scale We bake by weight for consistent results every time.
  • Fine grater (Microplane) For fine lemon zest without any bitter white pith.

Method
 

  1. Preheat the oven to 375°F (190°C), or 350°F (180°C) if you're using a convection/fan oven. Line a 9-inch (22 cm) springform or loose-bottom cake pan with parchment.
  2. Cream the butter and sugar until pale and fluffy — a full 5 minutes with a stand mixer. Scrape down the bowl as you go.
  3. Add the eggs one at a time, beating each in fully before adding the next. Beat in the vanilla.
  4. In a separate bowl, whisk together the flour, baking powder, and lemon zest.
  5. Add the flour mixture and milk to the batter alternately, mixing just until combined.
  6. Fold in the diced rhubarb by hand.
  7. Spoon the batter into the pan and level the top. Brush with the melted butter and scatter the chopped almonds over the top.
  8. Bake for 30–35 minutes, until golden and a skewer comes out clean. Start checking at 30 minutes; a deep pan may need a few minutes more.
  9. Make the syrup while the cake bakes: combine the rhubarb, sugar and water in a small saucepan and simmer for 8–10 minutes, until slightly thickened. Strain out the rhubarb pieces.
  10. Brush the warm cake generously with the rhubarb syrup.
  11. Cool in the pan for 10 minutes, then release the springform ring and slide the cake onto a wire rack.

Notes

Chef's tip — for a prettier top and a stronger rhubarb flavor: before baking, arrange a few thin rhubarb batons on top of the batter in a simple pattern (halve any thick stalks lengthwise so they sit flat) and sprinkle them with a little sugar. They'll bake into the surface for a striped look and an extra hit of tart rhubarb. Add the almonds around them, or skip the almonds entirely if you'd rather let the rhubarb pattern show.
  • Weigh your ingredients. Grams are far more accurate than cups for a cake like this — the metric measures are the ones we trust.
  • Go by weight, not stalks. Rhubarb varies a lot in size — use about 3 cups / 350 g diced for the cake.
  • Storage: 3–4 days covered at room temperature; freezes well.