Rhubarb-Almond Cake

Rhubarb-Almond Cake | www.floatingkitchen.net
  • Rhubarb-Almond Cake
Posted on May 9, 2016

I’ve got a serious question for you guys today. Ready?

What set of standards do you apply when trying to decide whether or not a particular cake can be consumed for breakfast?

Is the presence or absence of frosting a consideration? Or what about the name? Baked goods labeled “coffee cake” seems to fall appropriately into the breakfast category. But something called “triple dark chocolate fudge layer cake” is probably firmly rooted in the dessert category.

Oh and what if it has fruit and nuts baked into it? Then it’s basically like oatmeal, right? I think my reasoning is pretty solid here.

I know all this cake chatter seems silly. But it’s the kind of weird stuff that I think about sometimes.

Rhubarb-Almond Cake | www.floatingkitchen.net

I’ve labeled this Rhubarb-Almond Cake “dessert”, but I certainly ate it for breakfast on more than one occasion this past week. I highly recommend you try it out for both breakfast and dessert. You know. Just to make sure you have all your bases covered.

The cake itself is sweet, tender and moist. While the rhubarb provides a fabulous little burst of tartness in almost every single bite. This cake comes together in a breeze. And even if you’re not much of a cake decorator (I certainly am NOT!), you can impress your friends with this recipe, which has an easy to pull off presentation “wow factor”. Just arrange the top layer of rhubarb in a radiating (yet still decidedly rustic) pattern and you’re more than good to go.

Rhubarb-Almond Cake | www.floatingkitchen.net

I’m sharing my Rhubarb-Almond Cake as part of our monthly seasonal eating guide organized by Becky from Vintage Mixer. May has some real stand-outs in the produce department, including peas, which are one of my personal favorites. I’m thinking lots of big, fresh salads are going to be coming out of my kitchen this month!

Check out Becky’s #eatseasonal guide for tons of recipes that highlight the fruits and vegetables that are available this months. And be sure to scroll down below to see what the other members of our group made in celebration of May.



Recipe adapted from this Blackberry and Almond Coffee Cake

Rhubarb-Almond Cake

Yield: Makes one 10-inch cake

Rhubarb-Almond Cake


  • 1 cup plus 1 tablespoon sugar, divided
  • 1/2 cup (8 tablespoons) unsalted butter, softened at room temperature
  • 2 eggs
  • 1 cup Greek yogurt
  • 1 tablespoon orange zest
  • 3/4 tsp. vanilla extract
  • 1/4 tsp. almond extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup almond meal
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. ground cardamom
  • 1/4 tsp. salt
  • About 0.75 lbs rhubarb
  • 1/3 cup sliced almonds
  • Powdered sugar for serving, if desired


  1. Pre-heat your oven to 350 degrees. Line the bottom of a 10-inch springform pan with a round of parchment paper. Then generously coat the parchment paper and the sides of the springform pan with non-stick cooking spray. Set aside.
  2. In the bowl of your stand mixer with the paddle attachment, beat 1 cup of the sugar and the butter on medium speed until light and creamy, about 2-3 minutes. Add the eggs in one at a time, mixing after each addition. Then beat in the yogurt, orange zest and the extracts.
  3. In a medium bowl, combine the flours, baking powder, baking soda, cardamom and salt. Add these dry ingredients to the cake batter, adding in about one-third at a time, mixing on low speed until no more white streaks remain. Set aside.
  4. Trim and discard any leaves and woody ends from the rhubarb. If the rhubarb stalks are wide, slice them in half lengthwise. Then cut the rhubarb stalks into pieces about 1 1/2-inches in length.
  5. Spread about half of the cake batter into an even layer on the bottom of your prepared springform pan. The batter will be thick and a bit tacky. Layer about half of the rhubarb on top, leaving about 1-inch between the pieces and around the edges of the pan. Then spread the remaining cake batter over the rhubarb. Arrange the remaining rhubarb pieces on top. Sprinkle the sliced almonds and the remaining 1 tablespoon of sugar over the surface of the cake.
  6. Transfer the cake to your pre-heated oven and bake for 45-50 minutes, or until a toothpick inserted into the middle comes out clean. Remove the cake form the oven and set it on a wire rack to cool. Once cooled, run a knife around the outer edge of the cake and release the sides of the springform pan. Cut the cake into slices and serve with a dusting of powder sugar, if desired.
  7. The cake can be stored at room temperature in an airtight container for up to 2 days.

May Eat Seasonal Recipes

May Eat Seasonal Recipes | www.floatingkitchen.net
Kale, Mushroom & Goat Cheese Quesadillas by Cookin’ Canuck

Skinny Pineapple Mint Margaritas by Mountain Mama Cooks

Shaved Asparagus Ricotta Flatbread by Flavor the Moments

Roasted Broccoli and Bacon Crustless Quiche by Completely Delicious

Rhubarb-Wine BBQ Sauce by Kitchen Confidante

Lemon Roasted Artichokes by Letty’s Kitchen

Rice Bowls with Quick Pickled Ginger Red Cabbage by Food for My Family

Rhubarb Eton Mess with Coconut Whipped Cream by Vintage Mixer

Strawberry Avocado Spinach Salad with Chicken by Foodie Crush


  • I’m in for breakfast or dessert with this beauty Liz! Love the addition of the almond meal and the almond extract and the hint of cardamon. A gorgeous spring/summer cake!


    • Thank you so much, Mary Ann! I hope you try it out!

  • Beautiful cake, Liz and completely appropriate for breakfast 🙂


    • Thanks, Jennifer! Glad you agree!

  • To me, if there is fruit or nuts, or it’s name contains “crumb” or “coffee” than the cake is perfectly acceptable for breakfast. But I’m sure there are a few “rules” that apply to making a cake acceptable for breakfast that I just forgot to mention. Anyways, THIS cake is beyond perfect for breakfast… and lunch… and dinner. And dessert, while I’m at it. 😉 Love rhubarb and almond together! Simply stunning, Liz! Cheers, girlfriend!


    • Thanks, Cheyanne. This cake is definitely appropriate for all times of the day! XOXO!

  • I’m a firm believer that fruit and nut cakes can pass for breakfast food. Team Cake for Breakfast right here! 😉 This rhubarb cake looks pheeeeeenomenal! I love that you use Greek yogurt and almond meal. My mouth is watering just thinking about a hunk or three of this treat!


    • Glad you’re with me on the whole “cake for breakfast” thing. This is totally why we are friends! XOXO!

  • My philosophy is any kind of cake with fruit it in can pass for breakfast, and this would definitely make very happy to wake up to! I love rhubarb, Greek yogurt, and those crunchy sliced almonds! This is THE perfect breakfast.


    • Thanks so much, Marcie!

  • Breakfast all the way. To prove this is dessert, we could serve it with ice cream!!!


    • I like how you think, Letty!

  • You KNOW I love this cake, whether it’s served for breakfast, lunch, dinner, dessert, snack – I don’t need a label! Yay for rhubarb!


    • We’re living label free, then! Thanks, Liren!

  • This cake is gorgeous- those sliced almonds and that pretty pink rhubarb is just to die for 🙂


    • Thank you so much, Medha!

  • Cake should be consumed at all times of the day. That’s a rule some where.. This cake is spectacular!!


    • Thanks, Erika! Glad you agree!

  • I’ve had, in my head, an idea for a tart with similar flavors. I love everything about this! Making it asap! xoxo


    • Thank you so much, Becky! XOXO!

  • OMGeee LIZ!! I have zero standards when it comes to cake.. Really. If cake is in the house, I’m in trouble! 😀 So just hand me a fork, I don’t mind being judged. I’d devour this cake anytime, no matter the time of day. If you put it in front of me, it’s a gonner! Just gorgeous… and I love the addition of greek yogurt. Sublime! xo


    • Ha ha. Yeah, I’m the same way. Cake in my house is big trouble for me too. That’s why I don’t make them as often as I would like. It’s my only form of self control!

  • Just wanted to say I made this cake Saturday for two different dinners, and it got rave reviews, even from non-rhubarb lovers. My husband even said it was restaurant-quality — it was that good. Thanks for the great recipe! I’ll keep it for next rhubarb season!


    • Yay Beth! That is so awesome to hear. You seriously just made my day. Thanks for sharing your experience with me. XOXO!

  • This is an amazing recipe! I’ve made it 3 times in just over a week! I’ve been mixing the rhubarb with some raspberries/tay berries too. This worked out great for me!


    • So glad you love it! And the addition of berries sounds amazing!

  • Can I use frozen rhubarb and if yes, do I have to defrost it before using ?
    Sorry for me poor english ….


    • I have not tried this recipe with frozen rhubarb. But I would suggest thawing it first, so it doesn’t release too much liquid into the cake as it bakes.

  • Just made this delicious cake tonight with frozen rhubarb and it’s great. Will be making it again as the new seasons rhubarb is just about ready to pick. Thanks


    • That’s awesome, Terri! I haven’t tried it with frozen rhubarb, so I’m so happy to hear that it worked out. Yay!

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