Rhubarb and Raspberry Almond Cake
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A moist cake with rhubarb, raspberries, and a crunchy almond crumble — perfect for a spring or summer dessert.
Total1:251 h 25 min
Prep0:2525 min
Wait1:001 h
Servings88
Per serving450 kcal450 kcal
Ingredients
Preparation
Crumble
Ground almond200 g
Sugar100 g
Butter100 g
Cake
Wheat flour1.5 cups
Ground almond1/2 cups
Egg6 pcs
Sugar1 cup
Butter120 g
Baking powder1 tsp
Fresh rhubarb300 g
Frozen or fresh raspberry200 g
Powdered sugarfor garnish
Ingredients
Preparation
Crumble
Ground almond200 g
Sugar100 g
Butter100 g
Cake
Wheat flour1.5 cups
Ground almond1/2 cups
Egg6 pcs
Sugar1 cup
Butter120 g
Baking powder1 tsp
Fresh rhubarb300 g
Frozen or fresh raspberry200 g
Powdered sugarfor garnish
Crumble
1
Mix the sugar, ground almonds, and soft butter.2
Rub with your fingers until crumbs form.Cake
3
Sift the flour and mix with the ground almonds and baking powder.4
Beat the eggs with the sugar in a mixer until the mixture is light and fluffy.5
Add the melted and cooled butter.6
Add the dry ingredients and gently mix until combined.7
Line a 26 cm diameter springform pan with parchment paper.8
Pour the batter into the pan.9
Slice the rhubarb and arrange it on top together with the raspberries.10
If using frozen raspberries, add them without thawing.11
Sprinkle with the prepared crumble.12
Preheat the oven to 180°C.13
Bake for about 60 minutes, until a toothpick inserted in the centre comes out clean.14
Let the cake cool.Serving
Dust with powdered sugar and decorate with fresh raspberries.
You can serve with a scoop of vanilla ice cream.
