Strawberry Rhubarb Almond Cake

Recipe

Dessert
Strawberry Rhubarb Almond Cake

Primary Media

User Rating

4.36 out of 5 stars
Rate it:
14 ratings

Recipe Data

8
Servings
35min
Prep
1hr15min
Total

Recipe Wellness Badges

    Author

    Save Options

    Description

    Spring is fresh rhubarb season. What better way to enjoy fresh rhubarb than with a homemade cake? 

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    1 stalk(s)fresh rhubarb, chopped, plus additional for garnish
    6fresh strawberries, chopped, plus additional for garnish
    2 tbsp.plus 1 c. Hy-Vee all-purpose flour
    ¾ c.almond flour
    1 tsp.Hy-Vee baking powder
    1 tsp.Hy-Vee baking soda
    ½ tsp.Hy-Vee salt
    ½ c.Hy-Vee unsalted butter, softened
    ¾ c.Hy-Vee granulated sugar, plus additional for garnish
    1Hy-Vee large egg
    1 tsp.Hy-Vee vanilla extract
    ½ tsp.Hy-Vee almond extract
    c.Hy-Vee 2% reduced-fat milk
    2 tbsp.Hy-Vee sliced almonds
    It's Your Churn ice cream, desired flavor, for serving

    Things To Grab

    • 8-inch cake pan
    • Hy-Vee nonstick cooking spray
    • Small bowl
    • 2 large bowls
    • Electric mixer
    • Spatula
    • Wooden toothpick
    • Wire cooling rack

    Directions

    1. Preheat oven to 350 degrees. Spray an 8-inch cake pan with nonstick spray; set aside. Place chopped rhubarb and strawberries in a small bowl. Toss with 2 tablespoons all-purpose flour; set aside.

    2. In a large bowl, sift together 1 cup all-purpose and almond flour, baking powder, baking soda, and salt; set aside.

    3. In a large bowl, beat together butter and sugar with an electric mixer until light and fluffy. Add egg, vanilla, and almond extract. Beat for 1 minute until well combined.

    4. Add 1/3 of flour mixture to batter; beat until mostly combined and add half of the milk. Repeat method, ending with remaining 1/3 cup of flour and beating until just combined. Using a spatula, fold in chopped rhubarb and strawberries. Pour batter into prepared pan and garnish with fresh rhubarb strips and fresh sliced strawberries, if desired.

    5. Bake 25 minutes. Remove cake from oven and line outside rim of cake with sliced almonds and additional sugar, if desired. Place cake back into oven and bake for an additional 15 to 20 minutes or until toothpick inserted near center comes out clean.

    6. Cool cake on a wire cooling rack for at least 15 minutes. Serve warm with ice cream, if desired.

    Nutrition facts

    Servings

    320 Calories per serving

    Amounts Per Serving

    • Total Fat: 18g
    • Cholesterol: 55mg
    • Sodium: 380mg
    • Total Carbohydrates: 36g
    • Protein: 5g

    Daily Values

    0%
    Iron 10%
    0%
    Calcium 6%
    0%
    Vitamin D 0%
    0%
    Potassium 4%

    Recipe Source:

    Hy-Vee Test Kitchen