Rhubarb Rose and Almond Cake #CakeSliceBakers

This amazingly moist and delicious cake made with almond flour is lightly scented with rosewater and contains sweet tart bites of rhubarb.

This was my choice of recipe for The Cake Slice Bakers this month.......

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The New Way To Cake by Benjamina Ebuehi. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes.

If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details. The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

It is a new year and a new book - The New Way To Cake - and our choices for May 2020 were ~

Chamomile Cake with Honey Crème Fraîche

• All That's Left Are The Crumbs
• Amandie Bakes
• A Little Bit of All Right
• Sweet Sensations
• Camille Cooks

Rhubarb, Rose & Almond Cake

• Culinary Adventures with Camilla
• A Day in the Life on the Farm

Hibiscus Buttermilk Cake

• Making Miracles
• Oven Delights
• Karen's Kitchen Stories

My rhubarb is coming along nicely but it is not quite ready yet.  The recipe in this cookbook asked for you to cut long slices of rhubarb, use a round cake pan and lay them on top in a beautiful pattern.

My rhubarb was diced and frozen from last years crop so I went with a snack cake instead and used a square pan folding the rhubarb into the batter,.

Other than that I made this pretty much as written and it turned out awesomely amazing.  This is a great cake with coffee to start your day.  

It may not look as pretty as the photo in the cookbook.  This is more of a snack cake or coffee cake in presentation and it is perfect for that purpose.  This cake will be made again as my rhubarb matures.  

Rhubarb Rose and Almond Cake

Yield: 9 servings

Author: Wendy Klik

Prep time: 15 MCook time: 1 hourTotal time: 1 H & 15 M

This amazingly moist and delicious cake made with almond flour is lightly scented with rosewater and contains sweet tart bites of rhubarb.

Ingredients:

• 1 1/2 sticks butter, room temperature
• 1 c. sugar
• 1/2 t. rosewater
• zest of 1 lemon
• 2 eggs
• 1 1/3 c. flour
• 3/4 c. almond flour
• 1 t. baking powder
• 1/2 t. baking soda
• 1/2 c. plain greek yogurt
• 2 c. diced rhubarb
• Demera sugar for sprinkling on top

Instructions:

1. In large bowl of stand mixer, fitted with the paddle attachment, cream together the butter, sugar and rosewater until light and fluffy.  Stir in the lemon zest and then add the eggs, one at a time, beating well after each.
2. Add the flour, almond flour, baking powder and baking soda to the bowl. Turn the mixer to low speed and mix until combined.  Stir in the yogurt and the rhubarb.
3. Place batter into a 9" square baking pan that has been treated with baking spray.  Sprinkle with Demera sugar (you can use granulated if you don't have demera) and place into a preheated 325* oven for 50-60 minutes, until golden brown and a skewer inserted in the center removes cleanly.
4. Remove to a wire rack to cool completely in the pan.

Notes:

Adapted from a recipe found in The New Way to Cake

Calories
376.45

Fat (grams)
21.30

Sat. Fat (grams)
10.44

Carbs (grams)
41.67

Fiber (grams)
2.42

Net carbs
39.25

Sugar (grams)
24.18

Protein (grams)
7.07

Sodium (milligrams)
267.47

Cholesterol (grams)
82.46

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Property of A Day in the Life on the Farm

#desserts, #coffeecake, #rhubarb,

Desserts, Brunch, Cakes

American

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