When rhubarb season peaks in late spring/early summer, this is always a crowd pleasing dessert that we turn to. It packs a nicely balanced sweet and sour bite that is rounded out by the almond extract at the end. This cake stays nicely moist for up to three days after baking, and makes for a tasty breakfast as well! If you find yourself with a bounty of fresh rhubarb in the summertime, freeze the amount required by the recipe and bake year-round!
Replaced with sliced almonds
2 cups of rhubarb. If using frozen rhubarb, stir this in last to ensure that the melted butter isn’t cooled
We don't like overly sweet baked goods, so we cut the sugar to one cup, but this can be manipulated to taste
|Ingredient||Old Value||New Value|
|All purpose flour||1.25 cups||162.5 grams|