Rhubarb Frangipane Cake
A tender rhubarb frangipane cake made with almond flour, all-purpose flour, butter, eggs, vanilla, and chopped rhubarb.
Equipment
- 9-inch cake pan
- Electric mixer
- Small bowl
Ingredients
- 9 tablespoons unsalted butter at room temperature
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla
- 1 cup almond flour
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 1/2 cups chopped rhubarb
- powdered sugar for serving
Instructions
- Preheat the oven to 325°F with a rack placed in the center of the oven. Butter a 9-inch cake pan.
- In the bowl of an electric mixer, beat the butter and sugar together until fluffy, scraping down the sides periodically, for about 5 minutes.
- Add the eggs, one at a time, beating until fully mixed with each addition.
- Add the vanilla and mix completely.
- In a small bowl, mix together the almond flour, all-purpose flour, and baking powder. Add to the batter, mixing until just combined. Do not over mix.
- Stir in the rhubarb. Transfer the batter to the prepared cake pan and spread until the top is smooth.
- Bake the cake for about 35 minutes, or until golden and a toothpick inserted into the center comes out clean. Remove from the oven and let it cool completely.
- Serve with a sprinkling of powdered sugar.