Delicious Almond Cake with Rhubarb Compote
 
Prep time
Cook time
Total time
 
A simple and delicious spring dessert that can also be enjoyed for breakfast and brunch!
Author:
Recipe type: Dessert
Serves: 10
Ingredients
  • For the rhubarb compote
  • 8 oz. fresh rhubarb stalks, leaves removed
  • 2 tsps. lemon juice
  • ¼ cup granulated sugar
  • 2 tsp. vanilla extract
  • For the almond cake:
  • 1 cup sugar
  • 1 stick butter (room temperature)
  • 2 lrg. eggs (room temperature)
  • 1¼ cups flour
  • 1 TBSP. almond extract
  • ½ cup sliced or slivered almonds
Instructions
  1. For the compote:
  2. Preheat the oven to 375° F.
  3. Cut the rhubarb into diagonal, 2-inch pieces.
  4. Place the rhubarb in a small baking sheet and toss with the lemon juice, sugar and vanilla extract. Arrange in single layer and bake for about 15 minutes, or until the rhubarb is soft and juicy.
  5. Remove from the oven and let it cool.
  6. For the almond cake:
  7. Butter and flour a 9-inch cake pan. Preheat the oven to 350° F.
  8. With an electric hand mixer, or a stand mixer, cream butter and sugar until smooth.Add the eggs, one at a time, and then the flour. Next, you add the almond extract and mix well.
  9. Pour the mixture into the cake pan. Sprinkle almonds on top of the batter.
  10. Bake for 35 to 40 minutes or until golden brown.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/almond-cake-with-rhubarb-compote/