I made this cake months ago and only didn’t publish it because I didn’t love the photos. Writing that now makes me feel a little…silly? Actually, a lot silly. I try my best to make and photograph recipes that are both beautiful and delicious. This cake was so tasty, but I hated the lighting in the photos so it’s been sitting in my drafts since March.
But! When I posted a photo of the cake over on Instagram so many of you wanted the recipe it made me rethink my own biases. I am trying to embrace the idea that “perfect is the enemy of good” in many parts of my life and today it applies to some cake photos that most people probably think look just fine! Last night it applied to the “matching set” of bowls I was trying to make in ceramics class.
Anyway, this cake features my favorite gal Rhu-Barb. Miss Barb is tart and tangy and requires a little coaxing to become a delicious dessert. In this recipe I chop it small (in addition to being super tart, it can be a little woody/stringy) and let it macerate with a little bit of sugar to soften the texture and flavor.
Then that macerated rhubarb and its juices are scattered over the top of a dense, almond batter along with some crunchy almonds. The rhubarb and its juices slump into the top of the cake making tart little bits in the rich almonds (and brown buttery) cake batter.
I tried baking this in an 8-inch pan so the cake would be a bit thicker, but it took forever to bake and dried out, so 9-inch round or 8x8’s only for this one guys. And make sure to let it cool completely before you slice it, the almond flour makes it extra tender.
I get asked about my vintage cooling racks all of the time and they are mostly from eBay and Etsy. Similar here, here, here, here, and here.
Use the code YOSSY20 for 20% off at Material Kitchen. I especially like their microplastic free cutting boards and knives
My favorite baking pans from Nordicware. This set comes with lids that fit neatly over the pans! Here’s a smaller set, sans lids.
I also love USA Pan. They have very pleasing straight edges and corners.
My favorite spatulas by GIR
My favorite whisk for bigger jobs by OXO
Fun and colorful sheet pans by Great Jones available as half or quarter sheets. these are a bit heavier than the Nordicware, and they can double as serving platters. We love that!
Perfect green dessert plates from tellefsen atelier. Fork from my Great Grandma Sadie’s wedding silver <3
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