Rhubarb Frangipane Cake sliced.

Rhubarb Frangipane Cake

Frangipane tart and cake meet halfway in a Rhubarb Frangipane Cake. This simple rhubarb cake will quickly become a favorite for rhubarb season!

Rhubarb Frangipane Cake sliced.
Rhubarb Frangipane Cake

Frangipane tart and cake meet halfway in a Rhubarb Frangipane Cake. This simple rhubarb cake will quickly become a favorite for rhubarb season!

Slices of Rhubarb Frangipane Cake.

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.

Slices of rhubarb on a cutting board for Rhubarb Frangipane Cake.

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.

Rhubarb Frangipane Cake sliced on a dark background.

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.

Slices of Rhubarb Frangipane Cake.

Rhubarb Frangipane Cake

Frangipane tarts and cakes meet halfway in a Rhubarb Frangipane Cake.

Rhubarb Frangipane Cake sliced.
5 from 1 vote
Print This
Course Dessert
Cuisine American
Keyword cake
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12
Calories 236 kcal
Author Liren Baker

Ingredients

  • 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)

Instructions

  1. Preheat the oven to 325°F with a rack placed in the center of the oven. Butter a 9-inch cake pan. 

  2. In the bowl of an electric mixer, beat the butter and sugar together until fluffy, scraping down the sides periodically, for about 5 minutes.

  3. Add the eggs, one at a time, beating until fully mixed with each addition.

  4. Add the vanilla and mix completely.

  5. 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.

  6. Stir in the rhubarb. Transfer the batter to the prepared cake pan and spread until the top is smooth.

  7. 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.

  8. Serve with a sprinkling of powdered sugar.

Nutrition Facts
Rhubarb Frangipane Cake
Amount Per Serving
Calories 236 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 6g 30%
Cholesterol 69mg 23%
Sodium 19mg 1%
Potassium 72mg 2%
Total Carbohydrates 23g 8%
Dietary Fiber 1g 4%
Sugars 13g
Protein 4g 8%
Vitamin A 6.9%
Vitamin C 1.5%
Calcium 4.4%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

Comments

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  1. Erin

    Can you make the cake batter ahead of time, refrigerate it in the pan and then bake later? It would make dessert so much easier for company if you could do the prep work ahead of time.

    Reply
    • Liren Baker

      Hi Erin,

      I would actually just recommend that you bake the entire cake ahead of time — it is easily made the day before and will be perfectly delicious served the following day. I hope that helps!

    • Liren Baker

      I hope you love it! I hope to grow some rhubarb next year, how lucky you are to have them in your garden!

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