Rhubarb Almond Torte Cake

This tender almond torte crowned with jewel-bright rhubarb tastes like the very best of spring. The cake is soft and lightly nutty beneath a tart, jammy layer of rhubarb, making each slice special enough for a celebration yet simple enough for a weekend treat. Every bite reminds me why this is my favorite way to kick off rhubarb season.

I first baked this for my mom’s birthday one chilly May weekend and it was such a hit I now make it every time rhubarb appears at the market. That combo of sweet almond and tart fruit is simply irresistible.

Ingredients

• Unsalted butter: Use good quality butter for a rich flavor base and tender crumb
• Granulated sugar: Helps the cake rise and balances the tartness of rhubarb
• Large eggs: Room temperature eggs whip up lighter and blend smoothly
• Vanilla extract: Deepens the overall sweetness of the cake
• Almond extract: Adds distinctive flavor If you love marzipan this torte will make you swoon
• All purpose flour: Go for a fresh bag for the most reliable texture
• Almond flour or finely ground almonds: This is where the cake gets its rich nutty note Health stores often have the freshest stock
• Baking powder: Make sure yours is fresh for the best lift
• Salt: Brings all the flavors into focus
• Whole milk: Full fat milk creates a perfectly moist crumb
• Fresh rhubarb: Look for bright crisp stalks with no soft spots The fresher your rhubarb the brighter the flavor
• Extra sugar: This gets tossed with the rhubarb to mellow its tartness
• Sliced almonds: Optional on top for crunch and extra almond aroma
• Powdered sugar: For dusting right before serving
• Whipped cream or vanilla ice cream: Makes each bite extra luscious

Step-by-Step Instructions

Set up for success:

Preheat your oven to 350F Grease and flour a 9 inch springform pan really well to avoid sticking A light dusting of flour on every surface makes unmolding a breeze

Prep that rhubarb:

Cut the rhubarb into one inch pieces Toss them with a tablespoon of sugar in a small bowl and set aside The sugar pulls out extra juice so your base stays moist not wet

Create the perfect base:

In a large mixing bowl cream together the softened butter and sugar with an electric mixer on medium speed for at least three to four minutes Keep going until the mixture is pale and fluffy This step adds air to the cake so do not rush it

Add the good stuff:

Crack the eggs into the bowl one at a time only adding the second once the first is fully blended After the eggs mix in both extracts Be sure to scrape the bowl to catch any hidden pockets

Bring it together:

In a separate bowl whisk together the all purpose flour almond flour baking powder and salt Pour half of this mixture into the wet ingredients and fold gently Next add half the milk Fold again then repeat with the rest Mix until just combined A thick smooth batter means you did it right

Assembly time:

Spread the batter evenly in your prepared springform pan It will be thick so the back of a spoon works best Top with the sugared rhubarb pieces making whatever pattern pleases you Sprinkle the sliced almonds on now if using

Bake to perfection:

Slide the pan onto the center rack Bake for forty five to fifty minutes The cake will turn a deep golden color and should spring back when touched A skewer poked into the center should come out mostly clean with a few moist crumbs

The waiting game:

Cool completely in the pan on a rack This step is key for a moist even slice Run a thin knife around the edge while the cake is just slightly warm to make unmolding easy

Serve like a pro:

Once cool dust the surface with plenty of powdered sugar Serve slices with a generous spoonful of whipped cream or a scoop of vanilla ice cream and watch the magic happen

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The almond extract is my secret favorite here Its fragrance fills the kitchen and brings out that cozy bakery vibe The first time my niece made this cake with me she snuck extra almond slices on top and now swears that is the best part

Storage Tips

This torte keeps best tightly covered at room temperature for up to two days If you want it to last longer refrigerate for up to five days I love making this a day ahead for parties because the flavors become even more inviting on day two Do not freeze once baked since the rhubarb will soften too much

Ingredient Substitutions

Swap almond flour for hazelnut flour if you crave a different nutty undertone Use frozen rhubarb in a pinch but add it straight to the batter without thawing If you are out of whole milk use half and half or even a plant milk for a slightly lighter crumb Other stone fruits like apricots or cherries work beautifully later in the season

Serving Suggestions

This torte is just as lovely for brunch with coffee as it is for dessert It pairs well with tangy crème fraîche as an alternative to whipped cream If you are feeling fancy drizzle with a little honey or add a handful of raspberries on top to amplify the floral notes

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Cultural Context

Tortes like this are classic in many European springtime kitchens where fresh rhubarb marks the turn from winter to lush green days Almond flour gives it that old world richness that always reminds me of cakes you find in Austrian or German bakeries Lightly sweet rustic and meant to be shared

Recipe FAQs

→ What type of pan works best for this torte?

A 9-inch springform pan is ideal, as it allows for easy removal and a beautiful presentation. Grease and flour the pan well to avoid sticking.

→ Can I use frozen rhubarb?

Yes, you can use frozen rhubarb. Add it straight from the freezer without thawing to keep the cake texture perfect and prevent excess moisture.

→ What’s the purpose of almond flour in the torte?

Almond flour adds a nutty depth and soft, tender crumb. It gives the cake an extra layer of flavor and desirable moistness.

→ How should I store leftover cake?

Store covered at room temperature for two days or refrigerate for up to five days. The flavor deepens over time as it rests.

→ Can this dessert be frozen?

Freezing isn’t recommended because the rhubarb’s texture may become mushy. Enjoy it fresh or after a short rest for best results.

→ What toppings pair well for serving?

A dusting of powdered sugar, whipped cream, or vanilla ice cream complements the tart and nutty notes beautifully.