Rhubarb and almond loaf cake is a simple bake, one that doesn't require too much technical skill. However, don't let the simplicity fool you, this is a delicious cake packed with flavour.
This moist rhubarb and almond loaf cake is one I bake often over the early months of Spring. Rhubarb is one of my favourite ingredients, it's tart, sharp flavour works really well in simple bakes and desserts.
I like to use new season rhubarb, making the most of those tender pink stems when they are at their sweetest. They add a subtle flavour to this old fashioned rhubarb and almond cake recipe.
Why you'll love this recipe
- There is the perfect balance of flavours in this loaf cake, with the sour rhubarb and the sweet almond.
- Make ahead as this cake will store for up to 3 days on the counter, or 5 days in the fridge.
- This is a straightforward bake using simple ingredients. The cake is made using the creaming method (creaming butter and sugar together) which is easy and suitable for all levels of baker.
Recipe ingredients
- Rhubarb - I like to make this cake with fresh new season rhubarb, which is beautifully pink with tender stems. The further into the season you go, the rhubarb stems become greener, tougher and sourer, but still perfectly ok to use to make this cake.
- Sugar - I like to use caster sugar when baking as it has a lighter, finer texture. You could also use soft brown sugar if you prefer a deeper molasses flavour.
- Butter - I've used unsalted butter so I add a pinch of fine sea salt to the cake batter to help balance the sweetness. If using salted butter you can leave out the salt.
- Eggs - I use 3 large free range eggs to bake this cake.
- Flour - I like to use self raising flour in this cake recipe.
- Almonds - I like to add some ground almond to the cake which adds both flavour and texture. I also like to scatter some flaked almonds over the top of the cake, which not only decoration but a toasted nut flavour.
- Raising agent - I use a little baking powder to help give the cake an extra lift.
- Almond extract - I flavour the cake batter with some almond extract. I prefer extract to essence as it has a stronger depth of flavour.
- Milk - I use whole milk which helps with the structure of cake and also makes it lighter.
How to make Rhubarb & Almond Loaf Cake
- Preheat the oven to 190C/170CFan/375F. Line a 900g (2lb) loaf tin with baking parchment.
- Dice the rhubarb into small pieces and set aside. Take one extra stem of rhubarb and cut it into 5 short batons to decorate the top of the cake.
- Place the sugar and butter into a large mixing bowl. Using an electric hand whisk, beat the butter and sugar together until light, pale and fluffy.
- Now add the eggs, one at a time, beating really well after each egg. Add a tablespoon of flour with the last egg and beat until smooth (the flour stops the cake batter from curdling or splitting).
- Sieve the flour, ground almonds, baking powder and salt into the bowl and fold in the ingredients gently.
- Add the almond extract and milk, and fold that through the cake batter.
- Finally, add the diced rhubarb and fold that through the cake batter.
- Carefully spoon the mixture into the lined loaf tin.
- Place the 5 batons of rhubarb on top of the cake and scatter over the flaked almonds. Do not press the rhubarb into the cake or it will disappear when baked.
- Place the cake into the hot oven and bake for 1 hour, or until a toothpick inserted into the cake comes out clean.
- Remove from the oven and allow the cake to cool for 15 minutes in the tin. Now remove the cake from the tin, and cool completely on a wire cooling rack.
Recipe Variations
- If you just want rhubarb cake, leave out the ground almonds and swap the almond extract for a teaspoon of vanilla extract instead.
- Make a rhubarb lemon almond cake, by add the finely grated zest of 2 lemons to the cake batter. You could also finish the cake with a lemon drizzle icing.
- For a different flavour altogether, but just as easy a bake, try my Rhubarb & Orange Loaf Cake with a drizzled glaze icing.
What to serve with rhubarb cake?
This easy loaf cake is delicious just as it is. It's a moist cake so I don't find to the need to add anything else to it. I just enjoy it with my cup of tea or coffee.
However, if you want to serve it more as a pudding, you could add some warm custard, or a spoon of ice cream, cream or crème fraiche.
Useful hints and tips
- Take the butter out of the fridge a good couple of hours before you want to start baking as this will make the creaming process a whole lot easier.
- An electric stand or hand mixer makes light work of creaming the butter and sugar together. You can also use a wooden spoon and a bit of elbow grease to beat the ingredients together.
- I have used a loaf tin however you could use a round or square cake tin too. Just adjust cooking times accordingly.
- Take time to sift the flour and other dry ingredients into the bowl as this will ensure a light and smooth cake batter.
- Make extra to freeze: When I’ve got the oven on, I’ve been known to double the recipe and make 2 loaves, one cake to enjoy now and the other to freezer for later. Just make sure you divide the batter equally between 2 loaf tins and don’t be tempted to put it all into one tin.
- Allergy advice: soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.
FAQs
Yes you can. I always use raw rhubarb in cake as it holds it's shape better and doesn't become too mushy resulting in too wet a cake batter.
Once baked and cooled store the cake in an airtight container on the counter top for up to 3 days. If you place the cake in the fridge it will last for up to 5 days.
Yes, this loaf cake freezes really well. I often double the recipe and bake two cakes in the same hot oven. One to enjoy now and one to freeze and store for another day.
Once the cake has been baked and cooled decide whether you want to freeze the whole cake, or freeze it in slices (if sliced, place some baking parchment between each slice of cake to stop them sticking together)? Then place the cake into an airtight container or Ziplock bag and store in the freezer for up to 3 months. When ready to enjoy defrost the cake at room temperature.
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Additional recipe suggestions
If you like this recipe then try some of my other cake recipes:
- Rhubarb & Ginger Cake
- Lemon & Poppy Seed Loaf Cake
- Easy Chocolate Loaf Cake
- Chocolate Victoria Sponge Cake
- Classic Victoria Sponge
If you love baking then have a look at my Fun Baking with Kids, or Best Cake Recipes posts. Here you’ll find lots of hints and tips as well all my favourite baking recipes that are suitable for all ages and abilities.
Rhubarb & Almond Loaf Cake
Equipment
- 900g (2lb) loaf tin
- baking parchment
- large mixing bowl
- weighing scales
- measuring spoons
- Electric stand or hand mixer or use a wooden spoon
Ingredients
- 200 g rhubarb (trimmed weight, cut into small pieces + 5 extra short batons to decorate top of cake)
- 175 g caster sugar
- 175 g unsalted butter
- 3 large eggs
- 225 g self raising flour
- 50 g ground almonds
- 1 teaspoon baking powder
- 1 pinch sea salt
- 1 teaspoon almond extract
- 50 ml whole milk
- 2 tablespoon flaked almonds
Instructions
- Preheat the oven to 190C/170CFan/375F. Line a 900g (2lb) loaf tin with baking parchment.
- Dice the rhubarb into small pieces and set aside. Take one extra stem of rhubarb and cut it into 5 short batons to decorate the top of the cake.
- Place the sugar and butter into a large mixing bowl. Using an electric hand whisk, beat the butter and sugar together until light, pale and fluffy.
- Now add the eggs, one at a time, beating really well after each egg. Add a tablespoon of flour with the last egg and beat until smooth (the flour stops the cake batter from curdling or splitting).
- Sieve the flour, ground almonds, baking powder and salt into the bowl and fold in the ingredients gently.
- Add the almond extract and milk, and fold that through the cake batter.
- Finally, add the diced rhubarb and fold that through the cake batter.
- Carefully spoon the mixture into the lined loaf tin.
- Place the 5 batons of rhubarb on top of the cake and scatter over the flaked almonds. Do not press the rhubarb into the cake or it will disappear when baked.
- Place the cake into the hot oven and bake for 1 hour, or until a toothpick inserted into the cake comes out clean.
- Remove from the oven and allow the cake to cool for 15 minutes in the tin. Now remove the cake from the tin, and cool completely on a wire cooling rack.
Notes
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Catherine says
The flavours of the almond and rhubarb go so well together - absolutely delicious!
Lesley says
Thank you Catherine I'm really glad you enjoyed the cake.
Hazel says
my garden rhubarb is doing really well this year and I came across your recipe. It's so good and so easy to make, I'll definitely be making it again.
Lesley says
Thank you Hazel, I'm glad you enjoyed this easy loaf cake.