Rhubarb, Rose, and Almond Cake
 
 
A light and tender rhubarb, rose, and almond cake that is at once nutty, sweet, and floral. Perfect with a cup of tea or coffee.
Yield: 8 servings
Ingredients
  • ¾ cup (170 g) butter, softened
  • 1 cup (200 g) sugar
  • ½ tsp rosewater
  • zest of 1 lemon
  • 2 large eggs
  • 1⅓ cups (175 g) all purpose flour
  • ¾ cup (80 g) almond flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ cup (120 mL) plain Greek yogurt
  • ½ lb (200-250 g) rhubarb, washed
  • 1 tbsp granulated sugar, for topping
  • powdered sugar, to dust
Instructions
  1. Heat oven to 325F (170C). Grease a 9-inch springform pan and line it with parchment paper. Set aside.
  2. Combine the butter, sugar, and rosewater in the bowl of a stand mixer fitted with the paddle attachment. Cream together on medium-high speed until light and fluffy, about 4-5 minutes. Add in the lemon zest and mix to combine, about 1 minute. Add the eggs one at a time, mixing well after each addition. Add in the flour, almonds, baking powder, and baking soda. Mix on low speed until just combined. Fold the yogurt in by hand and then pour the batter into the prepared pan, using an offset spatula to smooth it into an even layer.
  3. Cut the rhubarb into 3-4 inch strips and arrange them on top of the batter as desired. Sprinkle with the remaining tbsp of sugar and bake for 50-60 minutes, or until a tester inserted in the center comes out clean. Allow to cool completely. Dust with powdered sugar just before serving.
Notes
Recipe from The New Way To Cake
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2020/06/rhubarb-rose-almond-cake.html