Frangipane tart and cake meet halfway in a Rhubarb Frangipane Cake. This simple rhubarb cake will quickly become a favorite for rhubarb season!
On more occasions than I can count, I have found that purchasing rhubarb can be quite the conversation starter at the checkout counter.
“Hmm, rhubarb. How do you cook with this?” is one typical question. “Is it for sweet or savory recipes?” is another.
To which the floodgate of replies opens, and I begin to gush about the virtue of rhubarb. From sweet rhubarb empanadas to a savory rhubarb-wine barbecue sauce, and of course, the cake that made me fall in love with rhubarb in the first place, I have to control myself. And I need to remind myself to pack business cards when I go to the store for rhubarb, haha.
If you’re looking for a new cake to try – or if you’ve never had rhubarb before – run to the market for some stalks! This Rhubarb Frangipane Cake is one that I have been working on the last couple of months — I was inspired by the idea of a frangipane tart, and its first iterations were probably a little more complicated than it needed to be. I paired it down to this.
This cake is simple, moist from a combination of almond flour and all-purpose, lending its lightly nutty flavor to the tang of rhubarb. It’s the perfect snack cake to serve with tea or coffee and is the kind of homestyle dessert I like best. Not fussy, no-nonsense, just slices of summer, with virtually no effort at all.
Rhubarb Frangipane Cake
- 9 tablespoons unsalted butter (at room temperature)
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla
- 1 cup almond flour
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 1/2 cups chopped rhubarb
- powdered sugar (for serving)
- Preheat the oven to 325°F with a rack placed in the center of the oven. Butter a 9-inch cake pan.
- In the bowl of an electric mixer, beat the butter and sugar together until fluffy, scraping down the sides periodically, for about 5 minutes.
- Add the eggs, one at a time, beating until fully mixed with each addition.
- Add the vanilla and mix completely.
- In a small bowl, mix together the almond flour, all-purpose flour, and baking powder. Add to the batter, mixing until just combined. Do not over mix.
- Stir in the rhubarb. Transfer the batter to the prepared cake pan and spread until the top is smooth.
- Bake the cake for about 35 minutes, or until golden and a toothpick inserted into the center comes out clean. Remove from the oven and let it cool completely.
- Serve with a sprinkling of powdered sugar.