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Almond crusted rhubarb cake



I've heard of rhubarb many a time and I was thrilled when I spotted them in the supermarket during my recent vacation.  Rhubarb is a vegetable, a perennial plant growing from short, thick rhizome with large triangular leaves.  Mind you, the leaves are toxic and they are discarded from the stems before they are cooked.  Without much hesitation I grabbed a bunch, googled for recipes, tweaked a bit, plus and minus the ingredients and came up with this 'Almond crusted rhubarb cake'.













This cake is fluffy, moist and the sweet smelling orange rind does blend very well with the tangy rhubarb.  Every bite is yummy!

Recipe for Almond crusted rhubarb cake

 Ingredients

100 gm butter
170gm brown  or caster sugar
2 eggs
1 tsp vanilla
1 tsp cinnamon
300 gm plain flour
1 tsp bicarbonate of soda
1 cup yoghurt
2 cups of rhubarb, finley chopped
2 tsp orange or lemon rind
A pinch of salt

Topping
1/2  cup chopped almonds with skin
2  Tbsp brown or caster sugar
1 tsp cinnamon

Method
  1. Mix the ingredients for the topping and set aside.
  2. Sift the flour with the bicarbonate of soda, salt, cinnamon, mix well, set aside.
  3. Cream butter and sugar till light, creamy, add in the eggs one at a time.
  4. Fold in the sifted flour alternating with the yoghurt, starting with flour and ending with flour.
  5. Add in the orange rind, vanilla, chopped rhubarb, mix well, scraping from the bottom and sides of the mixing bowl.
  6. Pour batter into a lightly greased and floured 22 cm springform pan.
  7. Sprinkle the topping on top of the batter.
  8. Bake in a preheated oven @ 180 deg C  (160 deg C for fan forced oven) for 1 hr. 10 mins.  Test with a skewer till it comes out clean.
  9. Remove from oven, cool in pan for about 15 mins. before unmoulding and cooling it completely on a wire rack.
 




I'm submitting this post to  Weekend Herb Blogging # 314  hosted by
Haalo of  Cook (Almost) Anything

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Comments

  1. lenaDecember 15, 2011 at 8:21 PM

    hi cheah, hope you had a good holiday. i'm really curious how rhubarb tastes like..

    ReplyDelete
  2. ReanaclaireDecember 15, 2011 at 9:25 PM

    wahhh..this cake looks good, Cheah!

    ReplyDelete
  3. JanineDecember 15, 2011 at 10:18 PM

    i'm always on the lookout for rhubarb recipes because i was kiasu and froze a whole bunch of them - this looks super yummy, esp the almond flakes!

    ReplyDelete
  4. ann lowDecember 16, 2011 at 12:00 AM

    Cheah, This rhubard cakes looks so pretty and and delicious. I hope I can find rhubard here.

    ReplyDelete
  5. JeannieDecember 16, 2011 at 12:04 AM

    Hmmm...I have not cooked or tasted rhubarb before, your cake really makes me want to try some! Looks delicious!

    ReplyDelete
  6. Sokehah cheahDecember 16, 2011 at 5:29 PM

    Lena
    Rhubarb is a bit sourish, looks somewhat like celery and the colour may stain. I was hesitant too but the cake tasted fab ...made that twice, and yes, I did have a wonderful holiday, thanks.

    Janine
    I found quite a number of recipes on the internet and I just picked a few,compared and tweaked.

    Ann
    I can't find it here in Ipoh, maybe you can try your luck at Cold Storage stores in S'pore.

    Jeannie
    If you can lay your hands on some, try it, think you'll love it.

    ReplyDelete
  7. Sokehah cheahDecember 16, 2011 at 5:45 PM

    Claire
    Yes, it tasted good.

    ReplyDelete
  8. Smoky Wok (formerly Tastes of Home)December 17, 2011 at 11:49 PM

    This cake looks great although I am not a huge fan of rhubarb - but I've not put it in a cake yet, only savoury versions :) It does stain a lot lol

    ReplyDelete
  9. tinyskilletDecember 18, 2011 at 10:21 AM

    I grew up eating rhubarb and have always loved it. Not everyone in my family likes the tart flavor. Your cake looks wonderful, so full of rhubarb flavor and so moist. I wish I could find rhubarb here in Florida!

    ReplyDelete
  10. AliceDecember 18, 2011 at 7:00 PM

    hi Cheah, ive never eaten anything with rhubarb before
    is it difficult to find in sgp?
    curious how the taste when baked in a cake :)
    thks :)

    ReplyDelete
  11. ElinDecember 18, 2011 at 8:41 PM

    Looks good and me too have never tasted it before and wonders about its taste :)

    ReplyDelete
  12. Sokehah cheahDecember 19, 2011 at 12:31 AM

    Smoky Wok
    I would love to try it in a savoury version in the future.

    Lyndsey
    Thanks. I thought it should be readily available in the States.

    Alice
    Thanks for visiting. I don't know whether you can find it in Singapore.
    It's tart but it tasted great in this cake. I've made another version with it and will post later.

    Elin
    First time I tasted was an almond and rhubarb tart and quite liked it. That's why I was keen to try baking with it.

    ReplyDelete
  13. Angie's RecipesDecember 19, 2011 at 2:53 AM

    The nutty crust looks extremely good ;-))

    ReplyDelete
  14. Babe_KLDecember 19, 2011 at 10:56 AM

    Yummy! I doubt I can use rhubard as it;s quite rare here and cost an arm and a leg :p

    ReplyDelete
  15. MaryDecember 20, 2011 at 1:48 AM

    This looks wonderful! I just tried a rhubarb crumble for the first time and positively fell in love with rhubarb. I can hardly wait to try more recipes soon.

    ReplyDelete
  16. Simona CariniDecember 20, 2011 at 3:44 AM

    Your cake looks very nice! I like the crunchy layer on top. Rhubarb is quite versatile.

    ReplyDelete
  17. Sokehah cheahDecember 20, 2011 at 10:58 AM

    Angie
    Yes, I attacked it first!

    babe_kl
    That's why I was eager to try baking with it when I spotted it.

    Mary
    I've tasted rhubarb and almond tart and it was wonderful.

    Simona
    Oh yes, can't agree with you more and thanks for dropping by.

    ReplyDelete
  18. My Little SpaceDecember 26, 2011 at 10:56 PM

    Hi Cheah, how cool is that you got yourself some rhubarb. I'm sure this is the greatest gift of all. So, it tastes tangy like lime! Wish I can find some too the next time. The cake does look really really tempting.
    Slurpppp......
    Kristy

    ReplyDelete

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