Almond and Rhubarb Cake recipe

Preparation Time: 20 minutes | Cooking Time: 35 minutes

This crumbly, fruity, lightly spiced almond and rhubarb cake is perfect for enjoying with a cup of tea at the end of a long day. The cake itself is soft, moist and crumbly, and the almond, butter and sugar topping adds a lovely crunch.


  • 175g brown sugar
  • 150g plain flour
  • 25g ground almonds
  • 75ml veg oil
  • 1/2 tsp. each salt and bicarbonate of soda
  • 1 tsp. vanilla
  • 1/2 tsp. cinnamon
  • 125ml milk
  • 125g rhubarb
  • 50g flaked almonds
  • 1 egg
  • 60g caster sugar
  • 25g flaked almonds
  • 1 tbsp. melted butter


  1. Preheat oven to 180C and grease a 23cm round cake tin (or you can use a loaf tin).

  2. Finely slice the rhubarb and toss in 25g of the flour. Sift together the flour, salt, bicarb and cinnamon and stir in the almonds. In another bowl, whisk together the brown sugar, vanilla, egg and oil. Gradually add the wet mix to the dry mix and once combined, stir in the milk. Fold in the rhubarb and almonds.

  3. Spoon the cake mix into the prepared cake tin. Combine the sugar, almonds and melted butter and sprinkle evenly over the top of the cake. Bake for 30-35 minutes or until the cake is firm and golden.

If you like, you can slice the cake in half and fill it with a vanilla buttercream to make it extra decadent. Serve with cream, custard or ice cream. Recipe serves 6-8.

Recipe Details:

  • Author: Laura Young.
  • Published:

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