Rhubarb Almond Cake {Gluten Free}

Recipe adapted slightly from my friend Dor of Dorlicious and La Difference Catering

A moist cake bursting with that amazing tart sweet rhubarb taste, with a tender, soft crumb and light hint of almonds.

The other day I was just perusing through some of my foodie friends’ recipes on facebook and I ran across this gorgeous peach almond cake from my friend Dor that was just calling to me … well, I didn’t have any peaches on hand, but I had rhubarb! I hesitated for a moment because I wasn’t sure how well rhubarb would work with almonds, but I needn’t have worried.  Almonds go very nicely with rhubarb.

After savoring every bite of the first slice with my tea, I took the rest of the cake to work with me (partly because I wanted my friends that are gluten free to get a slice, but mostly so I wouldn’t eat it all!) along with a chocolate cake (that wasn’t gluten free) and much to my surprise, this one disappeared much faster than the chocolate cake … it seems there are more rhubarb lovers than chocolate lovers about. Can this really be true?

Rhubarb Almond Cake {Gluten Free}

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 45 minutes
• Yield: 6 - 8 servings 1x

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Ingredients

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• 2 eggs
• 1/4 cup (2 oz.) butter, melted
• 1/4 cup plain nonfat yogurt
• 1 teaspoon vanilla extract
• 1 cup sugar
• 5 oz. (about 1 1/2 cups) almond meal (ground almonds)
• 6 Tablespoons gluten free rice flour
• 1 teaspoon gluten free baking powder
• 1/2 teaspoon salt
• 2 cups chopped rhubarb
• 2 Tablespoons sliced almonds
• About 2 Tablespoons raw (turbinado) sugar

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Instructions

1. Preheat the oven to 325 F. Spray a 7 to 9-inch springform pan with cooking spray and set aside.
2. In a small bowl, beat the eggs with an electric mixer till frothy, then add the butter in a slow drizzle, beating constantly, till all the butter and eggs are nicely mixed. Add the yogurt and vanilla and stir gently with a spoon to mix.
3. In a medium mixing bowl, stir together the sugar, almond meal, rice flour, baking powder, and salt until all is well mixed, working out any clumps. Toss in about 3/4 of the rhubarb, saving a bit for the top, then stir in the egg mixture until everything is nicely mixed into a soft, gooey batter.
4. Pour the batter into the prepared pay, top with the rest of the rhubarb and the sliced almonds.Sprinkle with raw sugar.
5. Bake at 325 for about 1 – 1 1/2 hours or a little longer (I lost track of time, so be prepared to check it a few times) or until a wooden pick inserted in center comes out clean. It is a very moist cake, but the pick should still come out with barely a crumb on it.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

This recipe was shared at Real Food Friday, What to Do Weekends, Weekend Potluck, The Weekend Social, Munching Monday and Eating Inside the Box: Rhubarb.