Rhubarb Almond Cake

To me rhubarb is the ultimate summer treat. I can’t get enough of it and eat it morning, noon and night for as long as fresh local stalks are available.

This is one of our favorite sweet little cakes. I can through it together in a snap and everyone loves. It also travels well making it perfect for taking to summer gatherings.


  • 1 cup granulated sugar, plus more for sprinkling
  • 1 cup all-purpose flour, sifted
  • 1 ½ sticks unsalted butter, melted and cooled
  • 2 eggs
  • 1 teaspoon pure almond extract
  • 1 ¼ cups chopped rhubarb in 1-inch pieces or smaller (or any other fruit)


1. Preheat the oven to 350ºF. Butter and flour a 9-inch cake pan and set aside.

2. Scatter fruit evenly on the bottom of the pan and set aside.

3. Mix the sugar, flour, butter, eggs and almond in a large bowl until the batter is smooth and creamy. Then pour it over the fruit in the cake pan and sprinkle the top lightly with a little bit of sugar to make a nice crust.

4. Bake the cake for 40 to 50 minutes, or until a cake tester comes out clean.