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Soft Rhubarb Cake with Almond Flavor

Soft Rhubarb Cake with Almond Flavor
This rhubarb cake is pure comfort. Tender crumb studded with almond marzipan melts on your tongue. Bake it when rhubarb is at its peak tart-sweet best. The real magic? That final touch: drizzle with vanilla sauce or pile on whipped cream. It transforms humble ingredients into something special without fuss. Makes your kitchen smell like home. Simple pleasure perfectly balanced. No fancy tricks needed—just honest baking that hits the spot every time.
Ingredients
  • 113 grams (1/2 cup) unsalted butter softened
  • 300 grams (1.5 cups) granulated sugar
  • 1 large egg plus 3 large egg yolks
  • 250 grams (2 cups) all-purpose flour
  • 312 grams (11 ounces) rhubarb cut into 1-inch pieces
  • 100 grams (3.5 ounces) marzipan chopped into small pieces
  • 10 milliliters (2 teaspoons) baking powder
  • 5 milliliters (1 teaspoon) ground cardamom
  • 1.5 grams (1/4 teaspoon) salt
Instructions

1. Preheat oven to 375°F (190°C)

2. Grease a 9x13-inch (23x33 cm) baking dish and set aside

3. In a large bowl cream butter and sugar until light and fluffy

4. Beat in the whole egg and egg yolks one at a time then mix in cardamom

5. In a separate bowl whisk together flour baking powder and salt

6. Gradually add dry ingredients to wet ingredients mixing until just combined

7. Gently fold in rhubarb and marzipan pieces until evenly distributed. Do not overmix

8. Pour batter into prepared dish and smooth the top

9. Bake 35 to 40 minutes until toothpick inserted in center comes out clean

10. Remove from oven and cool completely

11. Serve with whipped cream or vanilla ice cream if desired

Tools
  • mixing bowls
  • whisk
  • rubber spatula
  • 9x13-inch baking dish

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