Rhubarb and Almond Cake with White Chocolate

Rhubarb and Almond Cake with white chocolate is a rich and delicious cake full of fruity flavour. It has a sweet and crunchy almond topping which adds a contrasting texture to the soft almond and rhubarb sponge.

Why should I make Rhubarb and Almond Cake?

Rhubarb is a classic spring and early summer ingredient, so this cake is a wonderful way to celebrate the season’s produce. However, it’s also versatile as frozen rhubarb works just as well, allowing you to enjoy this cake year-round.

Rhubarb pairs perfectly with the flavour of almonds in the cake and its natural tartness is complimented by the creamy sweetness of white chocolate. The caramelised almond topping adds a texture and offers something a little different.

What ingredients do I need to make Rhubarb and Almond Cake with White Chocolate?

Most of the ingredients you will need for this cake are ones that you are likely to have in your baking supplies. Here is what you need:

• Rhubarb
• Dried Apricots
• Sugar
• Orange
• Butter
• Eggs
• Baking powder
• Flour
• Ground almonds
• Flaked almonds
• White chocolate

  Scroll to the end of this article to find the full recipe and all quantities of ingredients and full instructions.

What is Rhubarb?

Rhubarb is a hardy perennial plant with pink, red or pale green stems that are most often used in desserts like crumbles and pies. It has a tart flavour and is too sharp to eat raw, but combined with sugar and other ingredients it has a delicious tangy taste.

The best rhubarb is available in Spring. The earliest rhubarb of the season that you can buy is forced, this means it has been grown in the dark. Forced rhubarb has pale pink stems and is tender and sweet.

Rhubarb continues to grow throughout the summer but as the season progresses the stems become tougher. You can use forced rhubarb or the finer red stems of garden rhubarb in the Rhubarb and Almond Cake.

Can I use frozen rhubarb?

If you can’t get fresh rhubarb you can make the recipe with frozen rhubarb.  Add the rhubarb in its frozen form as it will thaw while baking.

Why should I add dried apricots to the cake?

Apricots are the perfect match for almonds and they provide some extra sweetness to the cake that compliments the tart rhubarb. The dried apricots also absorb some of the liquid that is released by the rhubarb while it bakes.

Can I substitute other dried fruit?

If you don’t have dried apricots, then you could substitute sultanas (golden raisins), dried mango or dried apple pieces.

Can I use baking spread instead of butter to make the cake?

You can use baking spread to make Rhubarb and Almond Cake. You can also use any plant based spread as long as they are full fat. Spreadable butter and low-fat spreads are not suitable as they contain a high proportion of water that will affect the recipe.

What kind of flour do I need to make the Rhubarb and Almond Cake?

I use self-raising flour to make this cake.

I don’t have any self-raisng flour what can I substitute?

If you don’t have self-raising flour you can make it at home using plain (all-purpose flour) and baking powder.

This recipe uses 85g of self-raising flour therefore you need to add three quarters of a teaspoon of baking powder to plain (all-purpose) flour. This gives you self-raising flour, you will still need to include the additional baking powder as listed in the recipe.

What are flaked almonds?

Flaked almonds are thin slices of whole almonds, produced by slicing the nuts lengthwise. These pieces are often used as a topping for cakes, pastries, and desserts, where they add a pleasant crunch and a mild, nutty flavour making them ideal for garnishing baked goods.

What are ground almonds?

Ground almonds are simply whole almonds that have been finely milled into a powdery or slightly coarse texture. They are commonly used in baking to add moisture, flavour, and a subtle nuttiness to cakes and pastries.

What kind of white chocolate should I use?

I always try to use the best quality white chocolate that I can afford. For this recipe I used chunky bar chocolate that I chopped myself. You can use white chocolate chips but they tend not to be such good quality as the chocolate in bar form.

To choose good quality white chocolate in the UK, look for a higher cocoa butter content (minimum 20% required, ideally 30%+) and no vegetable fats. Prioritize bars listing cocoa butter, sugar, and milk powder as the main ingredients, avoiding vegetable oils or palm oil.

Can I use milk chocolate?

You could add chopped milk chocolate but it is the sweet vanilla notes of white chocolate which contrasts so well with the rhubarb and almonds.

Can I make Rhubarb and Almond Cake with White Chocolate ahead of time?

This cake is best eaten a fresh as possible. The sponge is quite soft and the fruit makes it very moist which is delicious but not the best for keeping.

Also if you store the cake the crunchy almond topping may lose its crispness and, while it is still perfectly edible, it is definitely better served the same day as it is made.

Can I freeze Rhubarb and Almond Cake?

I don’t recommend freezing this cake. You can use frozen rhubarb but otherwise freezing will affect the texture and the cake and topping will not be the same.

Vegetarian

This cake is suitable for vegetarians.

Gluten Free

The cake contains wheat flour and is not suitable for a gluten free diet.

For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.

How should I serve Rhubarb and Almond Cake with white chocolate?

Rhubarb and almond cake can be served warm from the oven as a dessert. I like to serve it with whipped cream, Greek yogurt or a scoop of vanilla ice cream, as these complement both the tangy rhubarb and the sweet white chocolate. Or leave the cake to cool to room temperature and serve in slices with tea or coffee.

If liked you can garnish the cake slices with a light dusting of icing sugar and some fresh berries such as raspberries or strawberries.

More Rhubarb Cake Recipes

Recipe first published in 2013