Easy Rhubarb Cake with Almond Paste
🧾 Ingredients
For the Cake:
- 1 cup (200g) granulated sugar
- ½ cup (115g) unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120ml) plain yogurt or sour cream
- 1 ½ cups (190g) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 1 cup chopped fresh rhubarb (about 2–3 stalks)
- ½ cup almond paste (about 120g), crumbled or grated
- Optional: 2 tbsp sliced almonds for topping
👩🍳 Instructions
1. Preheat Oven:
- Preheat to 350°F (175°C). Grease and flour an 8-inch or 9-inch round cake pan (springform recommended).
2. Cream Butter and Sugar:
- In a large mixing bowl, beat butter and sugar until light and fluffy (2–3 mins).
3. Add Eggs and Yogurt:
- Add eggs one at a time, beating well.
- Mix in vanilla and yogurt or sour cream.
4. Combine Dry Ingredients:
- In a separate bowl, whisk flour, baking powder, and salt.
- Add dry mix to wet ingredients and stir until just combined.
5. Fold in Rhubarb and Almond Paste:
- Gently fold in chopped rhubarb and crumbled almond paste.
- Pour into the prepared pan and smooth the top.
6. Top and Bake:
- Sprinkle sliced almonds on top (optional).
- Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and Serve:
- Let cool in pan for 10–15 minutes, then transfer to a rack.
- Dust with powdered sugar before serving if desired.
🍴 Serving Ideas:
- Serve warm with a spoonful of crème fraîche or Greek yogurt
- Pair with coffee or a floral tea
- Add a drizzle of honey or rhubarb syrup for extra shine and flavor
