Rhubarb-Almond Cake
The base of this cake is made from a “spoon cake” batter so it’s almost custard-like, and it comes together easily—just whisk the ingredients together in a bowl. This dessert is absolutely delicious and is the perfect thing to prepare when you want to use up fresh fruits. In the spring, we especially love rhubarb (it’s technically a vegetable but treated like a fruit in cooking). Your favorite berries or pitted cherries are also great options. Serve the cake with scoops of vanilla ice cream.
Ingredients:
- 2 cups (7 3/4 oz./240 g) all-purpose flour
- 2 tsp. baking powder
- 2 tsp. kosher salt
- 16 Tbs. (2 sticks) (8 oz./250 g) unsalted butter, melted and cooled slightly
- 2/3 cup (5 oz./155 g) sugar, plus more for sprinkling
- 1 cup (8 fl. oz./250 ml) milk
- 2 tsp. vanilla extract
- 2 tsp. almond extract
- 1/2 lb. (250 g) rhubarb, halved horizontally and then cut lengthwise if thick, or stalks cut into 1-inch (2.5-cm) cubes
- Vanilla ice cream for serving
Directions:
Preheat an oven to 350°F (180°C). Coat a 9-inch (23-cm) springform pan with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In a large bowl, combine the melted butter, sugar, milk and vanilla and almond extracts and whisk until smooth. Add the flour mixture and whisk until no streaks of flour remain.
Transfer the batter to the prepared pan. Top with the rhubarb, creating your desired pattern. Don’t press the rhubarb into the batter; just place it on top and let it rest on the surface. Sprinkle with about 2 Tbs. sugar.
Bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Transfer the pan to a wire rack and let the cake cool in the pan for 10 minutes. Run a knife around the sides of the cake to loosen it from the pan, then remove the outer ring. Slide the cake directly onto the rack and let cool completely. Cut the cake into slices or scoop it out with a spoon and serve with vanilla ice cream. Serves 6.
Williams Sonoma Test Kitchen
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