French Almond Rhubarb Cake Recipe
I recently discovered almond emulsion; it is stronger and thicker than almond extract and gives baked goods a stronger almond flavor. If you can’t find it (it’s available at restaurant supplies and online), or prefer a milder almond flavor, just use regular almond extract. If you’re serving the cake for dessert, you can top it with a scoop of sweetened whipped cream or some high quality vanilla ice cream (no disgusting frozen whipped topping, please).
1/2 cup softened butter
1 1/4 cups sugar
1 teaspoon almond emulsion, or almond extract
1 2/3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
6 cups rhubarb, cut into 1/4" dice
2 tablespoons sugar
1/2 cup sliced almonds
- Preheat oven to 400°.
- Spray a 9" springform pan with non-stick spray, line with parchment, and smear a little butter on the parchment.
- Place the butter, sugar, eggs, and almond emulsion in a mixing bowl and cream until very light.
- Measure the flour, baking powder, and salt into a fine strainer set over the butter mixture; shake through.
- Mix on low speed until smooth; fold in the diced rhubarb.
- Transfer the mixture to the prepared springform pan and smooth the top.
- Sprinkle evenly with the 2 tablespoons sugar and sliced almonds.
- Bake 45 to 55 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven, let sit 10 minutes, then run a knife around the outside of the cake; remove the sides of the pan and let cool thoroughly.
Amount Per Serving
Calories 354 Calories from Fat 132
Percent Total Calories From: Fat 37% Protein 7% Carb. 56%
Nutrient Amount per Serving
Total Fat 15 g
Saturated Fat 7 g
Cholesterol 89 mg
Sodium 302 mg
Total Carbohydrate 49 g
Dietary Fiber 1 g
Sugars 28 g
Protein 6 g
Vitamin A 11% Vitamin C 7% Calcium 0% Iron 6%
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