Rhubarb almond honey cake

Name: Rhubarb almond honey cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 7 stalks rhubarb (on the thinner side); 50 grams granulated sugar; 2 teaspoons orange zest; 2 tablespoons fresh squeezed orange juice; 178 ml vegetable oil; 3 large eggs, room temperature; 50 grams plus 2 tablespoon granulated sugar; 50 grams plus 2 tablespoon light brown sugar; 178 ml wildflower honey; 59 ml plus 2 tablespoon fresh squeezed orange juice; 1 tablespoon orange zest; 2 teaspoons almond extract; 1 teaspoon vanilla extract; 2 1/4 cups Bob’s Red Mill all-purpose flour; 3/4 cup Bob’s Red Mill almond flour; 1 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 3/4 teaspoon salt

6 steps

Prep:15minCook:30min

Updated at: Thu, 17 Aug 2023 05:12:29 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Nutrition per serving

Calories4587.8 kcal (229%)

Total Fat222.1 g (317%)

Carbs605.4 g (233%)

Sugars368.5 g (409%)

Protein68 g (136%)

Sodium2922.9 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.