Baking with Superfoods

Rhubarb Cake with Almonds

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Rhubarb Cake with Almonds

rhubarb cake with almonds - A delicious twist on a classic!

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Health Score:
7,3 / 10
1 hr 20 min.


For the batter
125 grams butter
150 grams honey
2 Tbsps lemon juice
2 egg yolks
2 egg whites
200 grams Whole wheat flour
2 tsps cream of tartar
For the topping
500 grams Rhubarb
200 grams Apple
2 egg whites
2 egg yolks
100 grams honey
50 grams chopped almonds
50 grams ground Hazelnuts
200 grams Crème fraiche
butter (for the pan)
powdered sugar (for dusting)
How healthy are the main ingredients?
RhubarbWhole wheat flourApplehoneyhoneyalmond

Preparation steps


For the topping: peel rhubarb and cut into about 2 cm pieces (approximately 3/4 inch). Peel and halve apples, core and cut into thin slices. Combine rhubarb and apples, sprinkle with lemon juice and set aside, covered.


For the batter: combine butter, honey and egg yolks in a mixing bowl and whisk until creamy. Combine flour with baking powder and sift over butter mixture, fold. Beat egg whites until stiff and fold into batter.


Butter springform pan with and spread batter in it. Spread with rhubarb and apple mixture evenly. Bake in preheated oven at 180°C (approximately 350°F) for about 10 minutes. Whisk egg yolks with honey until light and creamy. Add creme fraiche, hazelnuts and almonds. Beat egg whites until stiff and fold into the mixture. 


Spread cream on the cake and bake for 30-40 minutes more or until cake is lightly browned (inserted toothpick should come out clean). Remove from the oven and cool for about 2-3 minutes. Loosen from the pan and cool completely on a wire rack. Transfer to a cake plate and dust with powdered sugar, serve.