Rhubarb Almond Crumb Cake

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recipe by Food52 https://food52.com/

  • Time icon
    Total Time
    1hr 45mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    380
based on 1 ratings

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

Inspired by: http://food52.com/recipes/17410-rhubarb-almond-crumb-cake

recipe updated Oct 8, 2019

Ingredients

  • Whole wheat flour icon
    Whole wheat flour
    2 tbsp (16g)
  • Slivered almonds icon
    Slivered almonds
    2 tbsp (13g)
  • Rolled oats icon
    Rolled oats
    2 tbsp (20g)
  • Brown sugar icon
    Brown sugar
    about ¼ cup (49g)
  • Salt icon
    Salt
    about ¾ teaspoon (4g)
  • Unsalted butter icon
    Unsalted butter
    8 tbsp (114g)
  • Egg icon
    Egg
    2 (100g)
  • Granulated sugar icon
    Granulated sugar
    1.25 cups (255g)
  • Almond extract icon
    Almond extract
    1 tsp (4g)
  • Whole wheat flour icon
    Whole wheat flour
    1.25 cups (162g)
  • Rhubarb icon
    Rhubarb
    1.5 cups (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 oven - 175°C
  2. Grease a clean round pan
  3. Add whole wheat flour, slivered almonds, rolled oats, brown sugar, salt and unsalted butter to a clean small bowl
  4. Rub in until coarse crumbs form
  5. Add unsalted butter to a clean small glass bowl
  6. Melt in microwave then set aside
  7. Add egg, granulated sugar, salt and almond extract to a clean large mixing bowl
  8. Whisk until triples in volume - approx 5 min, high speed
  9. Add whole wheat flour and rhubarb to a clean medium bowl
  10. Transfer filling to batter
  11. Transfer content of small glass bowl to batter
  12. Fold until just combined
  13. Pour batter into round pan
  14. Sprinkle cake with crumbs evenly
  15. Bake until golden brown - 1 hr 10 min, 175°C
  16. Transfer round pan onto cooling rack
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