Rhubarb Frangipane Cake

Frangipane tarts and cakes meet halfway in a Rhubarb Frangipane Cake.
Rhubarb Frangipane Cake sliced.
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5 from 1 vote
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12
Calories 236kcal
Author Liren Baker


  • 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.


Calories: 236kcal | Carbohydrates: 23g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 69mg | Sodium: 19mg | Potassium: 72mg | Fiber: 1g | Sugar: 13g | Vitamin A: 345IU | Vitamin C: 1.2mg | Calcium: 44mg | Iron: 1.1mg
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