Rhubarb Almond Torte Cake (Print-Friendly Version)
Almond torte layered with fresh rhubarb—delicately sweet, spring-inspired, and nutty for a memorable dessert moment.
# What You’ll Need to Make This:
→ For the Torte
01 -
115 g unsalted butter, softened
02 -
135 g granulated sugar
03 -
2 large eggs, at room temperature
04 -
1 teaspoon vanilla extract
05 -
0.5 teaspoon almond extract
06 -
95 g all-purpose flour
07 -
50 g almond flour or finely ground almonds
08 -
1 teaspoon baking powder
09 -
0.25 teaspoon salt
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60 ml whole milk
11 -
3–4 fresh rhubarb stalks, cut into 2.5 cm pieces (about 300 g)
12 -
1 tablespoon granulated sugar (for tossing with rhubarb)
→ For Finishing
13 -
2 tablespoons sliced almonds (optional)
14 -
Powdered sugar, for dusting
15 -
Whipped cream or vanilla ice cream, for serving
# How to Prepare:
01 -
Preheat oven to 175°C. Thoroughly grease and flour a 23 cm springform pan to ensure easy release after baking.
02 -
Cut rhubarb into 2.5 cm pieces. Toss with 1 tablespoon sugar and let stand while preparing the batter to draw out excess moisture.
03 -
In a large bowl, cream softened butter with granulated sugar for 3–4 minutes until pale and fluffy. Avoid overmixing to maintain a light texture.
04 -
Beat in eggs one at a time, ensuring each is fully integrated before adding the next. Mix in vanilla and almond extracts until just combined.
05 -
In a separate bowl, whisk together all-purpose flour, almond flour, baking powder, and salt. Gently fold the dry mixture into the butter mixture in two additions, alternating with the milk, until a smooth, thick batter forms.
06 -
Spread batter evenly into the prepared pan. Arrange rhubarb pieces over the surface in a decorative pattern. Sprinkle with sliced almonds if desired.
07 -
Bake for 45–50 minutes until the surface is golden and the centre springs back lightly when touched. Rhubarb should be tender.
08 -
Cool completely in the pan before unmoulding to prevent breaking. Run a knife around the edge while still slightly warm to help release.
09 -
Dust with powdered sugar and serve with whipped cream or vanilla ice cream if desired.
# Extra Tips:
01 -
Using room temperature butter and eggs promotes even mixing and an airy crumb.
02 -
Avoid overmixing the batter to maintain a tender, light texture.
03 -
Fresh or frozen rhubarb can be used; if using frozen, add directly without thawing.
04 -
Store covered at room temperature for 2 days or refrigerate for up to 5 days; flavours develop further overnight.
05 -
Do not freeze the finished torte as it can alter the texture and consistency of the rhubarb.