#{title}#{text}
#{title}#{text}
#{title}#{text}
#{title}#{text}
#{title}#{text}
BLOG
Rhubarb Cake
Ingredients:
Cooking spray
Cooking spray
10 stalks rhubarb
3 cups all-purpose flour
1 cup almond flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt
1 cup (2 sticks) butter, softened
1 cup granulated sugar, plus more for topping
1/2 cup packed light brown sugar
4 large eggs
1 tsp. pure vanilla extract
1/2 tsp. almond extract
- Preheat oven to 350° and grease a 9”-x-13” baking pan with cooking spray.
- Pick the 5 best looking stalks of rhubarb and slice each in have vertically. Slice remaining 5 stalks thick.
- In a large bowl, whisk together flours,baking powder, baking soda, and salt.
- In another large bowl, using a handmixer (or in the bowl of a stand mixer fitted with the paddle attachment), beat butter and sugars until creamy.
- Add eggs, one at a time, beating well after each addition, then add extracts. Add dry ingredients and beat until just a few dry streaks remain. Add buttermilk and beat until just combined. Fold in sliced rhubarb.
- Pour batter into pan and smooth top. Lay halved rhubarb diagonally across top of cake, trimming pieces as needed to fit. Sprinkle entire surface generously with sugar.
- Bake until golden and a toothpick inserted in the middle comes out clean, 40 to 45 minutes. Let cool before slicing.
Photo and Recipe Credit: Delish
