Rhubarb Almond Crumb Cake

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recipe by Food52 www.food52.com

  • Time icon
    Total Time
    1hr 45mins
  • Serves icon
    Serves
    8
  • Calories icon
    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 icon
    Whole wheat flour
    16g
  • Slivered almonds icon
    Slivered almonds
    13g
  • Rolled oats icon
    Rolled oats
    20g
  • Brown sugar icon
    Brown sugar
    49g
  • Salt icon
    Salt
    4g
  • Unsalted butter icon
    Unsalted butter
    114g
  • Egg icon
    Egg
    100g
  • Granulated sugar icon
    Granulated sugar
    255g
  • Almond extract icon
    Almond extract
    4g
  • Whole wheat flour icon
    Whole wheat flour
    162g
  • Rhubarb icon
    Rhubarb
    151g

Tools

  • kCook icon Stand mixer
  • kCook icon Spatula
  • kCook icon Microwave
  • kCook icon Cooling rack
  • kCook icon Small glass bowl
  • kCook icon Medium bowl
  • kCook icon Large mixing bowl
  • kCook icon Round pan - 8"
  • kCook icon Small bowl

Step preview

  1. Pre-heat
  2. Grease a round pan
  3. Get a clean small bowl
  4. Add whole wheat flour
  5. Add slivered almonds
  6. Add rolled oats
  7. Add brown sugar
  8. Add salt
  9. Add unsalted butter
  10. Rub in until coarse crumbs form
  11. Get a clean small glass bowl
  12. Add unsalted butter
  13. Melt in microwave then set aside
  14. Get a clean large mixing bowl
  15. Add egg
  16. Add granulated sugar
  17. Add salt
  18. Add almond extract
  19. Whisk for approx 5min on high speed until triples in volume
  20. Get a clean medium bowl
  21. Add whole wheat flour
  22. Add chopped rhubarb
  23. Transfer filling to batter
  24. Transfer butter to batter
  25. Fold until just combined
  26. Pour batter into round pan
  27. Sprinkle cake with crumbs evenly
  28. Bake for 1h 10min until golden brown
  29. Transfer cake onto cooling rack
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