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Rhubarb cake with almonds

May 17, 2010

I just love rhubarb. To me rhubarb tastes like spring, and it makes me want to bake, all the time! This time I ended up making a rhubarb and almond cake, and it came out absolutely perfect. Try it, you wont regret it.  

These are the ingredients:

 For the rhubarb mixture:

8 stalks of rhubarb (mine were very different in size)

seeds from 1 vanilla bean

1 1/2 tablespoons water

1 dl (1/2 cup) sugar

For the batter:

125 g (1 stick) soft butter

1 dl (1/2 cup) sugar

2 large organic eggs

1 dl (1/2 cup) coarsely blended almonds

50 g (1 ¾ oz) soft marzipan in chunks*

60 g (2 oz) flour

2 tablespoons sugar for the top

How:

First off, get the rhubarb ready by washing the stalks and chopping off their ends. Then cut them into pieces, and place them in an ovenproof dish that will end up holding the whole cake. Mix the rhubarb with the sugar, the vanilla seeds and the water. Place this lovely mixture in a 200C/390F hot oven for 20 minutes, or until the rhubarb falls apart when you poke at it and it looks something like this:

 

While the rhubarb is in the oven, you can start the batter. Take the soft butter, sugar and the two eggs and mix until it is a smooth mixture. Add the blended almonds, the marzipan and the flour and whisk until smooth.

Then, evenly distribute the batter over the rhubarb mixture. Add the extra sugar on top, and put it back in the oven. Turn the oven down to 180C/350F, and bake this wonder of a cake for about 30 minutes or until it is golden. Serve with good vanilla ice cream, or as we like to do it in Denmark; with some full fat sour cream. Enjoy!

    * If marzipan is not available where you live, it can be substituted by some more blended almonds, more sugar and a little almond essence.

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