ALMOND RHUBARB COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round pans.
• In a large bowl, beat brown sugar, oil, egg, and vanilla together until smooth. Combine flour, salt and baking soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb and 1/2 cup almonds. Pour into prepared pans.
• In a small bowl, combine white sugar and butter or margarine. Stir in 1/4 cup almonds. Sprinkle topping over batter.
• Bake for 30 to 35 minutes, or until the cake tests done.

RHUBARB-ALMOND CUSTARD CAKE

Steps:

• Combine rhubarb and sugar for topping in a large bowl. Mix to combine and set aside for about 1 hour to allow the rhubarb to draw juice.
• Beat butter and sugar for base until light and fluffy. Add flour, wine, baking powder, and egg; swiftly knead until it comes together to form a disc. Wrap in plastic wrap and place in the refrigerator for 5 to 10 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform cake pan.
• Roll out the base on a lightly floured surface into a circle slightly larger than the diameter of the cake pan. Transfer to the prepared cake pan, letting the dough come up the sides by about 1 inch.
• Drain rhubarb topping and evenly scatter over the base.
• Bake in the preheated oven for 45 minutes.
• Meanwhile beat together almond flour, 3/4 cup plus 2 tablespoons creme fraiche, sugar, eggs, vanilla sugar, and cinnamon for almond custard until smooth.
• Remove cake from oven after 45 minutes of baking. Top with almond mixture and use a spatula to spread it evenly to the sides of the pan. Return to the oven and bake until the top of the cake is golden brown, about 30 minutes more.
• Remove from the oven and let cool in the pan before slicing.

ALMOND RHUBARB COFFEE CAKE

Steps:

• Beat brown sugar, oil, egg and vanilla until smooth.
• Combine flour salt and baking soda; add to sugar mixture alternately with milk.
• Beat until smooth. Stir in Rhubarb and almonds.
• Pour into 2 greased 9-inch round cake pans.
• For topping, combine sugar and butter; stir in almonds. Sprinkle over batter.
• Bake at 350 degrees F for 30-35 minutes or test done.

ALMOND RHUBARB COFFEE CAKE

Steps:

• In a large bowl, beat the brown sugar, oil, egg and vanilla until smooth. Combine the flour, salt and baking soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb and almonds. Pour into two greased 9-in. round baking pans. , For topping, in a small bowl, combine sugar and butter; stir in almonds. Sprinkle over batter. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks.

RHUBARB ALMOND COFFEE CAKE

Steps:

• In a bowl, beat the egg, brown sugar, oil and vanilla until smooth. combine the flour, salt and baking soda; add to sugar mixture alternately with milk. Fold in the rhubarb and 1/2 cup almonds. Pour into two greased 9-in. round baking pans., In a small bowl, combine sugar and butter; stir in the remaining almonds. Sprinkle over batter. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool on wire racks.

RHUBARB-ALMOND CAKE

Steps:

• Preheat oven to 350°F. Butter tart pan and sprinkle with sugar, tapping out excess. Slice rhubarb in half lengthwise (quarter if very large). Set 8 of the prettiest pieces aside for the top of the cake; chop remaining rhubarb into 1/2" pieces. Pulse flour, almonds, baking powder, and salt in a food processor until almonds are finely ground (texture should be sandy).
• Place 1 cup butter and 3/4 cup sugar in a large bowl. Scrape in seeds from vanilla bean; reserve pod for another use. Using an electric mixer on high speed, beat until light and fluffy, about 4 minutes. Add eggs, one at a time, beating to blend first egg before adding second. Beat until mixture is pale and fluffy, about 4 minutes.
• Reduce speed to low and gradually add dry ingredients, followed by yogurt. Beat, scraping down the sides of bowl as needed, just to combine (batter will be thick). Fold in chopped rhubarb and scrape batter into prepared pan. Smooth batter and arrange reserved rhubarb over top; sprinkle with remaining 3 tablespoons sugar.
• Place tart pan on a large rimmed baking sheet (to catch any rogue juices) and bake, rotating once, until cake is golden brown and rhubarb on top is soft and beginning to brown, 70-80 minutes. Transfer to a wire rack and let cake cool before removing from pan.
• Do Ahead
• Cake can be baked 3 days ahead. Keep tightly wrapped at room temperature.

ALMOND RHUBARB COFFEE CAKE

Steps:

• Directions Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round pans. In a large bowl, beat brown sugar, oil, egg, and vanilla together until smooth. Combine flour, salt and baking soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb and 1/2 cup almonds. Pour into prepared pans. In a small bowl, combine white sugar and butter or margarine. Stir in 1/4 cup almonds. Sprinkle topping over batter. Bake for 30 to 35 minutes, or until the cake tests done.

MAKEOVER ALMOND RHUBARB COFFEE CAKE

Steps:

• In a large bowl, combine the flour, brown sugar, baking soda and salt. In a small bowl, whisk the egg, egg white, buttermilk, oil and extracts. Stir into dry ingredients just until moistened. Fold in rhubarb and 1/4 cup almonds. Pour into two 9-in. round baking pans coated with cooking spray., In a small bowl, combine sugar and butter; stir in the remaining almonds. Sprinkle over batter. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool on wire racks.

ALMOND CAKE WITH RHUBARB COMPOTE AND STRAWBERRIES

Steps:

• To make the cake, preheat oven to 375 degrees. Butter a 10-inch cake pan, and set aside. Place the almonds and the sugar in a food processor, and process until the almonds are ground. Transfer to a large bowl, and stir in the flour and salt until well combined.
• In another bowl, whip the egg whites until stiff but not dry. Stir the butter and one third of the egg whites into the dry mixture. Gently fold in the remaining whites. Pour the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Place on a rack to cool for 10 minutes. Turn cake out of the pan, turn upright, and let cool completely.
• Meanwhile, make the compote. Combine the wine, water, sugar and vanilla bean in a nonreactive saucepan over medium heat. Bring to a boil. Reduce to a simmer, and add the rhubarb. Poach for 1 minute, and remove from heat. Let stand for 5 minutes. With a slotted spoon, transfer the rhubarb to a bowl, and set aside. Return the pan to the heat, and boil until liquid has reduced to 1 cup, about 12 minutes. Set aside. When cool, pour the liquid over the rhubarb.
• Assemble just before serving. Cut the cake into wedges. Spoon the compote onto 6 plates, and top with a wedge of cake. Place strawberry slices over cake, and sprinkle with powdered sugar. Serve immediately.

ALMOND RHUBARB CAKE (GLUTEN-FREE, LOW-GI)

Steps:

• Preheat the oven to 350ºF/180ºC. Oil a 9-inch (21 cm) round baking pan.
• In a medium bowl, place sliced rhubarb, lime or lemon juice and 3 Tbsp sugar. Mix well and set aside.
• In another bowl, place all the dry ingredients from almond meal to salt and mix.
• Add wet ingredients from sour cream or yogurt to almond extract and mix.
• Fold in the rhubarb mixture and mix gently.
• Pour the batter into the round baking pan and top with almond slices.
• Bake for 45-50 minutes or until a toothpick comes out clean.
• When the cake is no longer hot, remove it from the pan and cool on a wire rack.
• Infuse love, slice and serve with a scoop of ice cream (if you wish)!

ALMOND RHUBARB CAKE

Steps:

• 1. Heat oven to 350°F. Spray 9x2-inch round baking pan with cooking spray. Line bottom with parchment paper; spray paper. Dust with flour, tapping out excess. Whisk flour, baking powder and 1/2 teaspoon salt in medium bowl.
• 2. Beat almond paste in large bowl at medium to medium-high speed 1 to 2 minutes or until crumbled. Add butter and 3/4 cup sugar; beat at medium speed 2 minutes or until smooth and creamy.
• 3. Add eggs one at a time, beating well after each addition. Beat in vanilla and 1/2 teaspoon almond extract. At low speed, beat in flour mixture just until combined. Increase speed to medium; beat 30 seconds. Spread in pan; top with rhubarb.
• 4. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; invert cake onto wire rack. Remove parchment paper; turn cake top-side up. Cool completely.
• 5. Meanwhile, coat baking sheet with cooking spray. Whisk egg white in small bowl until frothy. Stir in remaining almond crunch ingredients; spread on baking sheet. Bake 10 minutes or until golden brown, stirring once. Cool completely on wire rack.
• 6. Whisk powdered sugar, 2 tablespoons cream and 1/4 teaspoon almond extract in small bowl until smooth, adding additional cream 1/2 teaspoon at a time to desired glaze consistency.
• 7. Drizzle glaze over top and sides of cake; top with almond crunch. Let stand until glaze is set.