Rhubarb Almond Cake and Lucy's First Time At The Beach

Rhubarb Almond Cake

There was not a cloud in the sky. We first walked in the woods and then on the beach. It was Lucy’s first time walking on sand. She barked wildly at the seagulls and ran crazily through the pools of water, the best she could I guess because we kept her on the leash. She’s going to be a good companion.

Lucy's first time on the beach

Oh I love this cake, it’s a tad bit crunchy on the outside and tender and moist on the inside. Everything you would expect a cake like this to be. I know I’ve said it before but I love cake and cookies for breakfast and no I only eat this way a couple of times a month but if I’m going to have something sweet it’s usually in the morning.

yield: 12-14Author: Cheriprint recipe

Rhubarb Almond Cake

Rhubarb almond cake~ is tangy and sweet, perfect any time of day. Yes, please I’ll have a slice for breakfast….

INGREDIENTS:

• 1 cup organic cane sugar
• 8 tablespoons unsalted butter, softened
• 2 eggs, room temperature
• 1 cup Greek yogurt
• 1 tablespoon orange zest
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 cup almond meal
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon salt
• About 0.75 pounds rhubarb
• 1/3 cup sliced roasted almonds

INSTRUCTIONS:

1. Pre-heat oven to 350. Prepare a 10-inch cake pan with a round of parchment paper at the bottom, then butter top of parchment paper and the sides of the pan with butter or a non-stick cooking spray. Set aside.
2. Clean and trim the ends and any leaves from the rhubarb. Cut rhubarb into 1 1/2-inch pieces.
3. In a separate bowl combine the flours, baking powder, baking soda, cardamom and salt.
4. In a stand mixer or medium sized bowl with hand mixer, beat the sugar and butter on medium speed, about 2 to 3 minutes, until light and creamy. Add eggs, mix one at a time. Then add in yogurt, orange zest and vanilla.
5. Add dry ingredients to the wet batter, adding in one-half at a time until just combined.
6. Pour half of the cake batter into the prepared baking pan. Add about half of the rhubarb on top, spacing equal distance apart. Then spoon out remaining cake batter over the rhubarb and spread gently with a bread knife. Add and arrange the remaining rhubarb pieces on top and sprinkle with almond slices.
7. Bake for approx. 45-50 minutes, check for doneness with a toothpick or knife. Set cake on a wire rack to cool.
8. Cake is best served slightly warm. A sprinkling of powdered sugar or a dollop of whipped cream would be nice as well. The cake can be stored at room temperature in an airtight container for up to 2 days.

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