Chevron Rhubarb Almond Cake: An easy, elegant coffee cake showcasing spring's best export
The sweetest way to ring in rhubarb season
I don’t need a groundhog to tell me it’s spring, I just look for the fresh rhubarb at my local farmer’s market. Since the sweet-tart staple is only available during the spring and summer seasons, I try to feature it in as many dishes as I can before it goes back into hibernation. This dessert is not your typical strawberry rhubarb pie or crisp. Instead, it takes an old, classic coffee cake, and gives it a fresh twist. The base of the cake features both ground almonds and almond extract, while rhubarb graces the top in a stunning chevron pattern. If you are short on time you can replace the chevron pattern with long, thin strips of rhubarb. It may not turn as many heads, but it will still leave mouths watering.
Chevron Rhubarb Almond Cake
- 1 ½ cups all-purpose flour
- ½ cup ground almond meal
- 1 tsp baking powder
- ½ tsp fine salt
- ¼ tsp nutmeg
- ½ cup + 1 tbsp unsalted butter, room temperature
- ¾ cup turbinado sugar, plus more for sprinkling
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 tsp pure almond extract
- ¾ cup full-fat sour cream
- 1 lb rhubarb, trimmed, halved vertically and cut diagonally into 2-inch pieces
Preheat oven to 350 degrees. Grease an 8-inch square baking dish & line with parchment paper. Set aside until ready to use.
In a large mixing bowl sift together the flour, almond meal, baking powder, salt & nutmeg.
In a separate large mixing bowl cream together ½ cup butter and turbinado sugar until fluffy. Add the eggs, one at a time, scraping the bowl down after each addition. Mix in the vanilla extract, almond extract and sour cream until combined. Slowly add in the flour mixture until batter comes together. Beat for an additional 60 seconds.
Transfer batter to prepared baking dish. Top with rhubarb in a chevron pattern, creating 3 uniform rows. Melt remaining butter. Using a pastry brush, brush rhubarb with the butter & sprinkle with remaining turbinado sugar.
Bake for 30 minutes, or until a toothpick inserted in the centre comes out clean. Allow to cool completely before removing and serving.
Yield: Makes 6-8 servings
Marcella DiLonardo is the author of the cookbook Bake The Seasons & creator of the blog Hey Modest Marce. She is a freelance recipe developer, food photographer & stylist. Follow her latest culinary adventures over on @modestmarce.