{"id":74402,"date":"2022-04-24T20:00:26","date_gmt":"2022-04-24T18:00:26","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=74402"},"modified":"2022-04-24T19:36:08","modified_gmt":"2022-04-24T17:36:08","slug":"rhubarb-cake-with-almonds","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/rhubarb-cake-with-almonds\/","title":{"rendered":"Rhubarb Cake with Almonds & Buttermilk"},"content":{"rendered":"

I absolutely adore this Rhubarb Cake. It\u2019s deliciously moist, simple to make and sweet without being overly sweet, thanks to the balance of tart rhubarb. Ground almonds, orange zest, a hint of vanilla and tangy buttermilk are what gives it that extra special taste. But what\u2019s more, it so delicious you won\u2019t want to stop at just one slice. It may become your favourite way to enjoy rhubarb this spring.<\/p>\n

Tips on making this rhubarb cake<\/h2>\n

Thin stalks of rhubarb are best. They are also more tender and sweet, making them the perfect choice for topping a rhubarb cake. And with rhubarb season being so short, it is also important to choose fresh stalks of rhubarb. Meaning, the rhubarb should be firm and crisp with a shiny skin. And of course, the redder the stalks, the more impressive your cake will look.<\/p>\n

As for the pattern, I like to cut the stalks into 4-5 cm long pieces and arrange them in a pattern. This can be done anyway you please, whether it be a chevron pattern, a weave pattern, in rows, or simply smaller pieces of rhubarb arranged every which way.<\/p>\n

\"Rhubarb<\/a><\/p>\n

How to adapt this buttermilk cake with rhubarb<\/h2>\n