Rhubarb Almond Cake

Name: Rhubarb Almond Cake
Prep time: 25 min
Cook time: 1 h
Total time: 1 h
Yield: 20
Cuisine: German
Ingredients: 200 g Flour; 100 g Ground Almonds; 0.5 tsp cinnamon; 150 g sugar; 150 g melted butter; 2 kg rhubarb; 125 g sugar; 350 g soft butter; 325 g sugar; 6 Eggs; 1 pinch salt; 2 tsp grated lemon zest; 300 g flour; 75 g cornstarch; 0.5 packet Baking powder; powdered sugar (for dusting)

Prep: 25min

| Servings: 20 | Cook: 1h

Try the delicious rhubarb almond cake from Spoonsparrow or one of our other smart dessert recipes!

Ingredients

200 g Flour
100 g Ground Almonds
0.5 tsp cinnamon
150 g sugar
150 g melted butter
2 kg rhubarb
125 g sugar
350 g soft butter
325 g sugar
6 Eggs
1 pinch salt
2 tsp grated lemon zest
300 g flour
75 g cornstarch
0.5 packet Baking powder
powdered sugar (for dusting)

Instructions

1.
For the streusel, mix flour with almonds and cinnamon, stir in sugar, then add melted butter. Knead all ingredients together, rubbing the dough between your hands until it takes on a crumbly streusel consistency. Cover and refrigerate.
2.
Clean the rhubarb and cut into 1–2 cm pieces; toss with sugar. Preheat oven to 200 °C. Whisk butter, sugar, and eggs until very fluffy. Add lemon zest and salt. Sift flour, cornstarch, and baking powder over the mixture and fold in. Spread dough onto a parchment-lined tray.
3.
Spread rhubarb over the dough. Bake for about 30 minutes. Remove the tray from the oven, pull it out slightly, sprinkle streusel on top, then return to the hot oven for another 30 minutes (check with a skewer). Let cool on the tray and dust with powdered sugar before serving.