Sunday, May 15, 2011

Almond Rhubarb Cake

I took a plum cake from David Tanis's A Platter of Figs, which I have out from the library, and replaced the plums with rhubarb. I also added some extra sugar to compensate for the rhubarb, which was a good thing, because it still came out pretty sour. The cake was nutty and wholesome, more like a breakfast pastry than a dessert (but good for dessert too!). I'll give a very abbreviated version to encourage you to check out the original cookbook.

  • 1 cup unblanched almonds
  • 1/2 cup sugar, plus 1/3 cup for topping
  • 1/3 cup flour
  • dash of salt
  • 2 eggs
  • 1/2 cup milk
  • 4 tbs. melted butter
  • 2 pounds rhubarb

Grind the almonds and 1/2 cup sugar in a food processor, and combine with the flour and salt. Beat the eggs, milk, and butter together. Combine with the dry ingredients and put in a buttered, 10-inch cake pan. Top with thickly sliced rhubarb (more than one layer is okay if they won't fit) and the extra sugar and bake at 350 degrees. The recipe says to cook for 40-45 minutes, but the rhubarb adds a lot of liquid, and I had to mine took longer.

A halved recipe, cooked in a cast iron pan.

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