Description
This Rhubarb Frangipane Cake is a delightful blend of tart rhubarb and rich almond-infused frangipane batter, resulting in a moist, flavorful dessert perfect for spring and summer. With a buttery crumb and a subtle sweetness, it’s an elegant cake that pairs wonderfully with a dusting of powdered sugar for a simple yet impressive finish.
Ingredients
For the Cake Batter
- 9 tablespoons unsalted butter (at room temperature)
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 1/2 cups chopped rhubarb
For Serving
- Powdered sugar (for dusting)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C) with a rack positioned in the center. Butter a 9-inch cake pan thoroughly to prevent sticking.
- Cream Butter and Sugar: In the bowl of an electric mixer, beat the room temperature butter and granulated sugar together until the mixture becomes fluffy and light in color, about 5 minutes. Scrape down the sides of the bowl occasionally to ensure even mixing.
- Add Eggs: Add the eggs one at a time, beating well after each addition to fully incorporate them into the batter.
- Mix in Vanilla: Pour in the vanilla extract and mix until completely combined.
- Combine Dry Ingredients: In a separate small bowl, whisk together the almond flour, all-purpose flour, and baking powder. Gradually add this to the wet batter and mix gently until just combined, taking care not to overmix which can toughen the cake.
- Fold in Rhubarb: Carefully stir in the chopped rhubarb pieces to distribute them evenly throughout the batter.
- Transfer and Bake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for about 35 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool completely in the pan before removing. When ready to serve, dust the top with powdered sugar for a delicate, sweet finish.
Notes
- Ensure butter is at room temperature for easier creaming and better texture.
- Do not overmix after adding the dry ingredients to avoid a dense cake.
- Chopped rhubarb adds a lovely tartness; ensure pieces are approximately uniform size for even distribution.
- Allow the cake to cool fully before dusting with powdered sugar to prevent it from melting into the cake.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
