Rustic Rhubarb-Almond Snacking Cake

This is a lovely rhubarb-almond snacking cake and it’s the perfect brunch cake for warmer months. This recipe is not mine, it is from Bon Appetite, but I have lightly adapted it. The original recipe can be seen here. With rhubarb season in full swing, below are a few rhubarb basics you should know about.

Rhubarb is a long, stalky plant that looks very similar to celery. A. Rhubarb stalks come in a variety of colors ranging from light green to ruby red and speckled pink. Most commonly, green rhubarb stalks on a rhubarb plant are unripe stalks and will not be as sweet as ripe red stalks. While safe to eat, you may need to adjust the sugar in the recipe to accommodate the tart flavor of green stalks. The color of the pie will also have a paler green appearance. As late spring progresses, the green rhubarb stalks should ripen and turn red.

Rhubarb can be found with or without leaves, but remember, only the stalks are edible; the leaves are somewhat toxic. Raw, rhubarb does not have a ton of flavor and is actually rather tart and stringy, as a result, rhubarb is typically cooked or baked.

Tips for Buying & Storing Rhubarb:

• Look for firm, crisp stalks without any markings. 
• Rhubarb leaves attached to the stalk should be fresh and not wilted.
• April through June is prime rhubarb season, although nowadays you can find rhubarb from as early as mid-spring and throughout the summer.
• Rhubarb is best kept unwashed, in the refrigerator, and can last for up to one week.

The tartness of rhubarb brings a lovely tang to cakes like this. With just a touch of sweetness, this moist buttermilk cake has a simple, rustic feel that is incredibly pleasing. In my recipe, the nuttiness of the almond flour is a bit more subtle but compliments the sweet-tart flavors without the heaviness nuts can sometimes add to cakes. This effortless snacking cake is a real game-changer if you’re looking for a treat that is seasonal and easy to whip up.