Featured Italian Dessert

How to make Rhubarb Almond Crumb Cake

rhubarb almond crumb cake
Rhubarb almond crumb cake is a crumb cake for the season.
But it’s an any-time-of-day cake–it’s perfect for breakfast, brunch, snack, dessert, and anything in between. When rhubarb season is over, adapt it to any fruit of the season. Pink slices of rhubarb suspended in a dense, moist, golden cake. Have a little slice for breakfast with a spoonful of crème fraîche. Or serve it up for dessert, alone or next to a scoop of vanilla ice cream.
The batter is versatile enough to work with most any fruit. If you make it with a sweeter fruit, consider reducing the amount of granulated sugar in the batter.
Prep time: 20 min Cook time: 1 hr 15 min
Heat the oven to 350° F. Butter the bottom and sides of an 8-inch, deep, fluted tart pan or an8-inch round cake pan.


For the crumble:

  • 2 tablespoons all purpose flour
  • 2 tablespoons slivered almonds
  • 2 tablespoons rolled oats
  • 1/4 cup brown sugar
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter
  • For the crumb, combine the dry ingredients in a small bowl. Using a fork or your fingers, gently work in the butter until pea-sized lumps are formed.

For the cake:

  • 1 tablespoon butter, for greasing the pan
  • 2 large eggs
  • 1 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon almond extract
  • 6 tablespoons unsalted butter, melted
  • 1 1/4 cup all purpose flour
  • 1 1/2 cups rhubarb, cut into 1/2-inch pieces


Combine the eggs, sugar, salt, and almond extract in a large bowl.

Beat on high until the mixture triples in volume, about five minutes.

Fold in the melted butter, flour, and rhubarb.

Evenly spread the thick batter into the prepared pan. Sprinkle the crumb topping evenly over the top.

Bake for 60 to 75 minutes, until the topping is deeply golden and a toothpick inserted into the center comes out clean.

Remove the cake from the pan when it’s completely cool.

Rhubarb almond crumb cake is now ready to be serve.

Note: Creme Fraiche is very easy to make and keep. Just combine 1 cup of heavy cream with 2 tablespoons of buttermilk or yogurt in a glass container. Mix very well and then let stand uncovered on your kitchen counter for several hours. Then cover and continue to keep at room temperature for a total of 8–12 hours. Refrigerate for 2–3 weeks.
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