Rhubarb Almond Pound Cake with Lemon
A moist sponge cake with tart rhubarb, a delicate almond flavour and a hint of lemon. It tastes wonderful warm with a dollop of vanilla cream, and just as good the next day with coffee.
By yumbelo · 8 servings · 75 minutes
Ingredients
- 400 g Rhubarb
- 200 g Soft butter
- 200 g Sugar
- 4 pc Eggs
- 300 g Plain flour
- 2 tsp Baking powder
- 80 g Ground almonds
- 100 ml Milk
- 1 pack Vanilla sugar
- 1 pc Organic lemon, zest
- 1 pinch Salt
- 30 g Flaked almonds
Method
- Preheat the oven to 170 °C top and bottom heat and line a loaf tin (about 28 cm) with baking paper.
- Wash the rhubarb, cut off the ends and cut into pieces about 1 cm in size.
- Beat the butter, sugar, vanilla sugar, lemon zest and a pinch of salt with a hand mixer for about 5 minutes until light and fluffy.
- Stir in the eggs one at a time until the mixture is smooth.
- Mix the flour, baking powder and ground almonds and stir them into the butter mixture alternately with the milk until a smooth batter forms.
- Gently fold the rhubarb pieces into the batter and spoon the batter into the tin.
- Scatter the flaked almonds over the batter and bake the cake in the preheated oven for about 55 to 60 minutes.
- Check with a wooden skewer whether the cake is done, then let it cool in the tin for 10 minutes before letting it cool completely on a wire rack.