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Rhabarberkuchen mit Mandeln und Buttermilch

Rhubarb Cake with Almonds & Buttermilk

Rhubarb cake made with a delicious combination of almonds, spelt flour, buttermilk and orange zest. Perfect as a dessert or a coffee cake and another great reason to take advantage of rhubarb season!
Course Dessert
Category Baking
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 8
Calories 319 kcal
Autor Elle

Ingredients

  • 50 g raw almonds or almond meal
  • 170 g organic beet sugar or cane sugar
  • 115 g unsalted butter, at room temperature, cubed
  • 1 medium egg
  • 125 ml buttermilk
  • 1 teaspoon finely grated zest of an organic orange
  • 1/8 teaspoon vanilla powder
  • 170 g spelt flour
  • 1 1/2 teaspoons baking powder (phosphate-free)
  • 1/2 teaspoon sea salt
  • 250-275 g trimmed rhubarb, sliced into 4-5 cm pieces (thin stalks are best)
  • 1 tablespoon turbinado sugar (optional)

Method

  1. Grease a shallow 24-cm tart pan with removable bottom with butter and line the base with parchment paper.

  2. If using whole raw almonds, first grind them, in a food processor with 1 tablespoon of the sugar until fine. Otherwise, using a food processor, combine the almond meal, butter and sugar and pulse until fully incorporated. Add the egg, buttermilk, orange zest and vanilla and pulse again until well incorporated.

  3. In a medium bowl, whisk together the flour, baking powder, and salt. Add the almond-butter mixture to the bowl with the flour, and using a spatula, stir until just combined. NOTE: Do not over mix!

  4. Scrape the batter into the prepared pan and smooth out the surface with the spatula. Lightly press the rhubarb into the batter and place in the fridge to chill for 30 minutes.

  5. Meanwhile, preheat the oven to 350°F / 175°C (155°C fan-assisted).

  6. Remove the cake from the fridge and lightly sprinkle the turbinado sugar over the batter (if using). Transfer to the preheated oven and bake until the edges are deeply golden brown and a toothpick inserted in the center comes out clean, about 40-45 minutes.

  7. Transfer to a wire rack to cool for 5-10 minutes before slicing and serving. Enjoy!

Notes

  • The cake keeps well for up to 3 days. Let cool completely, cover tightly and store at room temperature in a cool place.
  • I find that chilling the assembled cake prior to baking it produces the best results for moistness and rise. And in the end, the best tasting cake.
  • Using a serrated knife to slice this cake makes it easier to slice the rhubarb and will help keep your design intact.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.