Rhubarb-almond cake from Bon Appétit Magazine, April 2015 (page 66)

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Notes about this recipe

  • mooo42 on February 29, 2020

    I used a rectangular tart pan and baked overfill in a 6 inch cake pan. Texture was good, I used almond flour instead of whole almonds and added a bit of Chinese five spice powder. I used longer pieces of rhubarb across the length of the pan and cutting into it pulled the rhubarb, making the remaining cake look mauled. Next time, I’ll cut the pieces shorter and lay them across the width instead.

  • DKennedy on November 07, 2017

    Great flavor but I had some problems with this recipe. It looks as though others did not. I used almond flour in place of the blanched pulverized almonds and GFF (huckleberry recipe) in place of the regular flour. I used a round tart pan. My tart overflowed the pan quite a lot so next time I will under fill it. Also, it started to get quite brown so I lowered the heat. That was a mistake. The crusty parts were amazing, the inner core needed more time. Next time cook for the full time. Finally, cutting through the long pieces of uncut rhubarb on the top ruined the presentation. Next time, line up pieces of rhubarb that have been already cut through so when you go to serve you don't make the cake disintegrate.

  • nonny on June 28, 2015

    Moderate sweetness allows rhubarb flavor and tang to shine. Can use a standard baking pan of similar size.

  • dedosmagicos on April 11, 2015

    used about 1/2 cup of almond flour instead of food processing blanched almonds. DELICIOUS! great breakfast cake.

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