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Rhubarb & Almond Cake

Rhubarb & Almond Cake

Author Izy


  • 85 g (6 tbsp) unsalted butter (or refined olive oil)
  • 1/4 tsp salt
  • 1 tsp almond extract
  • 125 ml (1/2 cup) milk (dairy/non-dairy)
  • 1 large egg
  • 100 g (1/2 cup) granulated sugar, plus more for sprinkling
  • 60 g (1/2 cup) ground almonds
  • 125 g (1 cup) wholemeal (whole wheat) pastry flour
  • 1 1/2 tsp baking powder
  • 200-300 g (7-11oz) rhubarb (force rhubarb is best here)
  • 3 tbsp flaked almonds


  • Preheat the oven to 180oC (350oF). Grease a deep 8-inch (20cm) cake tin with oil or butter.
  • In a medium pot, melt the butter over a low heat until just melted. Remove from the heat and stir in the salt, almond extract and milk. Add the egg, granulated sugar and ground almonds - stir again until well combined. Add the flour and baking powder and stir together until just combined.
  • Pour the batter into the prepared cake tin. Cut the rhubarb into lengths roughly 7-10cm (3-4 inches) long . Use them to decorate the top of the cake in a radial pattern. Sprinkle the flaked almonds around the edge of the cake. Sprinkle the whole surface of the cake with 1-2 tbsp of granulated sugar. 
  • Bake for 40-50 minutes until well risen and a skewer inserted into the centre of the cake comes out clean (the surface of the centre may still look a bit gooey due to the moisture from the rhubarb but will be cooked underneath). Leave to cool in its tin on a wire rack for at least 10 minutes before slicing and serving.


  • For a vegan adaptation use the olive oil instead of butter and non-dairy milk. Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water).