Hello Lovelies, I hope even if times aren’t easy that you are all healthy and still positive. I can hardly believe that the fourth week of the Corona Lockdown is coming. The last 3 weeks have somehow just flown by, it was not always easy and I have to say that homeschooling is very demanding for us and especially for our nerves. That’s why I hardly did anything for the blog, photographed a few recipes but didn’t write anything.
Of course we cooked and ate a lot, but I had little inspiration to create and take pictures. And that’s okay, I don’t think it will help anyone if you put additional pressure on yourself now. So that’s juts a little update of our last weeks, but now for the delicious recipe that I created for you: a fine and simple rhubarb almond cake.
I was very happy about the first rhubarb, because I especially like it. Preferably as a cake, compote or in a crumble, you can already find a recipe here on the blog.
And here is the recipe for the rhubarb almond cake:
Rhubarb almond cake
- Baking oven
- 100 gr vegan butter
- 100 gr cane sugar or other sugar of your choice
- Pinch of salt
- 3 Tbsp plantbased yoghurt
- 1 tsp vanilla extract
- 100 gr ground almonds
- 100 gr flour wheat or spelt
- 2 tsp starch
- Zest of 1/2 orange
- 1 tsp baking powder
- 1 tsp baking soda
- 1 Tbsp apple cider vinegar
- 200 gr rhubarb
- 20 gr ground almonds
- 30 gr vegan butter
- 20 gr cane sugar
- 20 gr flour
- Mix butter, sugar, salt, yoghurt and vanilla in a bowl - with a whisk or a hand mixer
- Add the dry ingredients, at the end add the apple cider vinegar and everything together well
- Preheat the oven to 180 ° degrees
- Place the dough in a greased springform pan ø 24-26 cm
- Wash the rhubarb, peel if necessary, cut into pieces and spread it over the dough
- Put all the ingredients in a bowl and mix with your hands, until you have a crumbly dough
- Sprinkle on the rhubarb and add flaked almonds, if desired
- Bake for 35-40 minutes
For this rhubarb almond cake, I have replaced part of the flour with ground almonds, which gives the cake a particularly fine aroma. It also makes it nice and juicy. If you currently have or have no almonds, you can use more flour.
I think that crumbles definitely make every cake better, so they shouldn’t be missing here either! They are also a good balance to the acidity of the rhubarb.
The cake is really super quick to make and is not only great for afternoon coffee, but also great for the Easter table. Most of you will probably celebrate Easter this year a little differently than planned. We would actually be on vacation, but will now have a brunch (the four of us) at home and the children can find their nest in the garden.
hope you try this delicious and light cake, or what do you like to bake with rhubarb? You can already find other recipes here, including a delicious tiramisu.
In any case, I wish you nice Easter days with your loved ones!
If you have Pinterest, you can find me here and like to pin this picture:
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