By 𝐓𝐢𝐥𝐝𝐚 <𝟑
Rhubarb almond honey cake
6 steps
Prep:15minCook:30min
Updated at: Thu, 17 Aug 2023 05:12:29 GMT
Nutrition balance score
Unbalanced
Glycemic Index
69
High
Nutrition per recipe
Calories4575.7 kcal (229%)
Total Fat222.1 g (317%)
Carbs604.9 g (233%)
Sugars367.9 g (409%)
Protein68 g (136%)
Sodium2922.5 mg (146%)
Fiber19.8 g (71%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
For the rhubarb

7 stalksrhubarb
on the thinner side

50 gramsgranulated sugar

2 teaspoonsorange zest

2 tablespoonsorange juice
fresh squeezed
For the cake

178mlvegetable oil

3eggs
large, room temperature

50 gramsgranulated sugar

50 gramslight brown sugar

178mlwildflower honey

59mlorange juice
fresh squeezed

1 tablespoonorange zest

2 teaspoonsalmond extract

1 teaspoonvanilla extract

2 ¼ cupsall-purpose flour

¾ cupalmond flour

1 ½ teaspoonbaking powder

¼ teaspoonbaking soda

¾ teaspoonsalt
Instructions
Step 1
On a large sheet pan, toss rhubarb to coat in sugar, orange zest, and orange juice. Let sit while you make your cake.
Step 2
Preheat oven to 350°F. Line a 9×13 pan with parchment paper and set aside.
Step 3
In a large bowl, whisk together vegetable oil, eggs, both sugars, honey, orange juice, orange zest, almond extract, and vanilla extract. Fold in all-purpose flour, almond flour, baking powder, baking soda, and salt, stirring until just combined.
Step 4
Cut rhubarb stalks to size so they fit the entire length of the 9×13 pan. Cut the remaining/leftover stalk pieces into 1/2 inch pieces. Fold pieces into cake batter.
Step 5
Spoon cake batter into prepared pan. Top with the longer rhubarb stalks.
Step 6
Bake cake for 30-35 minutes, until just golden brown. Allow to cool completely before serving.
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