Rhubarb Almond Crumb Cake
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recipe by Food52 www.food52.com
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- Total Time
- 1hr 45mins
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- Serves
- 8
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- Calories
- 380
Pretty pink slices of rhubarb suspended in a dense, moist, golden cake. Have a little slice for breakfast with a spoonful of crème fraîche. - Bob Vivant
recipe updated Oct 20, 2018
Ingredients
-
- Whole wheat flour
- 16g
-
- Slivered almonds
- 13g
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- Rolled oats
- 20g
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- Brown sugar
- 49g
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- Salt
- 4g
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- Unsalted butter
- 114g
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- Egg
- 100g
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- Granulated sugar
- 255g
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- Almond extract
- 4g
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- Whole wheat flour
- 162g
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- Rhubarb
- 151g
Tools
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Stand mixer
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Spatula
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Microwave
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Cooling rack
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Small glass bowl
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Medium bowl
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Large mixing bowl
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Round pan - 8"
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Small bowl
Step preview
- Pre-heat
- Grease a round pan
- Get a clean small bowl
- Add whole wheat flour
- Add slivered almonds
- Add rolled oats
- Add brown sugar
- Add salt
- Add unsalted butter
- Rub in until coarse crumbs form
- Get a clean small glass bowl
- Add unsalted butter
- Melt in microwave then set aside
- Get a clean large mixing bowl
- Add egg
- Add granulated sugar
- Add salt
- Add almond extract
- Whisk for approx 5min on high speed until triples in volume
- Get a clean medium bowl
- Add whole wheat flour
- Add chopped rhubarb
- Transfer filling to batter
- Transfer butter to batter
- Fold until just combined
- Pour batter into round pan
- Sprinkle cake with crumbs evenly
- Bake for 1h 10min until golden brown
- Transfer cake onto cooling rack