Char’s Rhubarb Almond CakePrint Print Without Images
What a pleasant surprise it is every year when you glance out at what has been a mostly barren garden over the past winter months, and BAM- seemingly overnight a crop of fresh, local Rhubarb appears! This beautiful Bon Apetit cake recipe caught my eye with it’s crystallized sugar crust and strips of vibrant purplish red local rhubarb. We know you will enjoy the crunch and tartness of this moist cake as much as our office crew did who devoured it with flourish! It might feel like you’re beating the batter for a long time, but that’s what gives this cake an airy lift. Stay with it!
1 cup (2 sticks) butter, room temperature, plus more for pan
¾ cup plus 3 tablespoons sugar, plus more for pan
1 pound rhubarb stalks, trimmed
1¼ cups all-purpose flour
¾ cup blanched almonds
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 tablespoon vanilla paste or vanilla extract
2 large eggs
¼ cup plain Greek yogurt or sour cream
One 11×8” tart pan or one 9”-diameter tart pan with removable bottom. You can substitute a spring form pan but you lose the pretty fluted edges that the tart pan gives you. Or, if all else fails, line a pan with parchment paper, leaving enough of an edge to hang on to later and once the cake has cooled, lift it out very carefully with the edges of the parchment.
Preheat oven to 350°. Butter tart pan and sprinkle with sugar, tapping out excess. Slice rhubarb in half lengthwise (quarter if very large). Set 8 of the prettiest pieces aside for the top of the cake; chop remaining rhubarb into ½” pieces.
Pulse flour, almonds, baking powder, and salt in a food processor until almonds are finely ground (texture should be sandy).
Place 1 cup butter and ¾ cup sugar in a large bowl. Add vanilla paste or extract, mix until blended. Using an electric mixer on high speed, beat until light and fluffy, about 4 minutes. Add eggs, one at a time, beating to blend first egg before adding second. Beat until mixture is pale and fluffy, about 4 minutes.
Reduce speed to low and gradually add dry ingredients, followed by yogurt. Beat, scraping down the sides of bowl as needed, just to combine (batter will be thick). Fold in chopped rhubarb and scrape batter into prepared pan. Smooth batter and arrange reserved rhubarb over top; sprinkle with remaining 3 Tbsp. sugar.
Place tart pan on a large rimmed baking sheet (to catch any rogue juices) and bake, rotating once, until cake is golden brown and rhubarb on top is soft and beginning to brown, 70–80 minutes. Transfer to a wire rack and let cake cool before removing from pan.
Do Ahead: Cake can be baked 3 days ahead. Keep tightly wrapped at room temperature.