Rhubarb and Almond Loaves
Updated: Apr 4
When I had my cafe I used to make a gluten free version of this cake and it was extremely popular. I saw some lovely pink rhubarb in the supermarket this week and had to make this recipe. It is also dairy free!!
Jump to recipe
It is an oil based cake and is really light and fluffy and really tastes delicious. You need to get air into the cake and this is done by whisking the wet ingredients until it turns light in colour and thickens slightly.
Then adding the dry ingredients by folding in gently.
Finally the chopped rhubarb is added by folding in too.
This will result in a lovely light cake. Rhubarb and almond is such a perfect combination and this recipe is a favourite in my family. My Niece says it her favourite of all my cakes!
225g Caster Sugar
4 Large eggs
240ml Sunflower oil
1 tsp Almond essence
240g Self Raising Flour
1 tsp Baking powder
50g Ground almonds
3-4 sticks of rhubarb (cut into 2cm pieces)
2 tbsp Flaked almonds
Pre-heat oven to 180 degrees centigrade (160 fan) or gas mark 4.
Grease and line 2 x 1 lb loaf tins.
Whisk the sugar, eggs, oil and almond essence until light and fluffy.
Add flour, baking powder and ground almonds and fold until all the flour is combined.
Fold in the rhubarb and divide into the loaf tins and sprinkle on the flaked almonds.
Bake in the oven for 45-50 minutes or until cake tester comes out clean.
Sarah’s extra slice......
Make sure you spend the time getting the air into the oil and eggs before adding the flour so you have lovely light and fluffy loaves.
I used Jamie Oliver 1 lb loaf tins as they are lovely and deep.
It is worth getting a decent almond essence so the taste is not too artificial.