Recipe: Rhubarb and Almond Cake

Our garden is overflowing with rhubarb just now. Clearly the rain has been good for something – and now the sun is shining, it has gone into overdrive! I have been making loads of our favourite rhubarb jam recipe, which gets eaten as quickly as I can make it. It’s kind of a cross between marmalade and ordinary rhubarb jam and is absolutely delicious.

This year I have enough rhubarb to make extra treats too, so we have had this Rhubarb and Almond Cake a couple of times already. The recipe is from the Sainsbury’s website) but I have reduced the sugar just a little bit. I find most cake/dessert recipes have too much sugar for me these days, as I have cut down on the stuff, everything now seems to taste teeth-clenchingly sweet. I also prefer to use wholemeal flour and a few more slivered almonds on the top. I imagine this would be a very easy cake to convert to gluten free – replacing the wheat flour with rice flour for example.

rhubarb and almond cake recipe

Rhubarb and Almond Cake with Orange

  • Servings: 8-10 slices
  • Print

An easy to make rhubarb bake - great for pudding with cream, fabulous on it's own with a cuppa. You will love it.


  • 150g butter at room temp
  • 125g sugar (I used granulated I confess – the original recipe specified caster)
  • 2 eggs (beaten)
  • 200g ground almonds
  • finely grated zest of one orange
  • 100g of self-raising wholemeal flour
  • 1 tsp baking powder
  • 400g of rhubarb, cut into 4cm lengths – chopped lengthways too if they are really – thick stems
  • 3 tbsp of flaked almonds
  • 2 tbsp of demerara sugar


  1. Preheat oven to 180C (160C fan) and grease and line a 22cm round cake tin (preferably one with a spring base).
  2. Beat the sugar and butter together until they are very pale and fluffy. I used my Kenwood for this, but an electric hand whisk would be just as good.
  3. Beat in the beaten eggs a little at a time.
  4. Stir in the ground almonds and grated orange zest.
  5. Sift in the flour and baking powder, and fold in gently, trying not to lose too much air in the mix.
  6. Spread half the cake mix on the bottom of the tin (you have to spread fairly thin, don’t worry!).
  7. Cover with half the chopped rhubarb.
  8. Spread the rest of the cake mix on top, then cover with the rest of the rhubarb.
  9. Sprinkle on the almonds and Demerara sugar.
  10. Bake the cake for an hour, then cover with a piece of foil and bake for another 10-15 minutes until the cake feels firm to the touch in the centre.
  11. Remove from the oven and leave the cake to cool in the tin for 10-15 minutes and transfer to rack to finish cooling. You can store this in an air tight container (for 3 days apparently, but we’ve never kept it that long…!).
  12. Delicious with warm with ice cream, cream or creme fraiche, and yummy cold with a cup of coffee for a mid-morning treat.

rhubarb and almond cake 2

Of course, if you can’t be bothered with all this baking and preserving, you could always shove your rhubarb into some vodka (scroll down)… One of your five a day served up over ice, surely?

26 thoughts on “Recipe: Rhubarb and Almond Cake

  1. Absolutely love rhubarb and almond combination, so this is a must try recipe this weekend, especially as the rhubarb is finally doing well in the garden! Rhubarb and custard tart is one of my favourites so I’m sure I will enjoy this recipe. Thanks

    1. Oooh Katy, I am sorry…. I am dieting too, but am doing the 5:2 diet, so can have the occasional piece of cake… although of course it does mean going a bit nuts with hunger on 2 days a week!!

  2. You know all these years I have never had rhubarb and I have always wanted to try it. When I get the chance, I will make this. It looks so yummy! My inner and outer fat girl is calling for it! ;-D

  3. This sounds very nice. Sadly our rhubarb seems to have died – we moved it and I don’t think it was very happy about it! Might have to buy some though, as this cake sounds delicious.

  4. oh yum, I made a rhubarb and ginger crumble with both stalks of rhubarb from my garden this weekend – “padded out” with a bunch of store bought rhubarb!! I might buy some more to try this cake.

  5. This sounds delicious. But sadly my rhubarb is pathetic! I think we might need some new crowns. Might have to buy some specially to make this πŸ˜‰

  6. Mmmm *drool* this looks delicious. Sadly, no rhubarb here (probably not enough rain) but one day I shall try this. BTW, I completely agree with you on the sugar thing!

We always love reading your comments... go ahead, say hello!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s