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  • Sarah L Samuels

Rhubarb and Almond Traybake Cake

Updated: Jul 25, 2023


I had a new window fitted in my eldest sons bedroom yesterday and they dropped some rubble in my rhubarb patch so I had to go and rescue the damaged bits but had enough for this recipe luckily.


I think this has to be my all time favourite cake I have made! I normally make it in loaf tins but I keep getting asked if it can be made as a traybake - so here it is!!!




When I had my cafe I used to make a gluten free version of this cake as mini loaves and it was extremely popular. It is also dairy free!!


It is an oil based cake and is really light and fluffy and really tastes delicious and as I said is definitely my favourite cake!!!!!


Start by pre- heating the oven to 180 degrees centigrade (160 fan) then grease and line a 9" x 9" (23cm x 23cm) square tin with baking parchment.



Place the sugar, eggs, oil and almond essence in the bowl of a stand mixer fitted with the whisk attachment.



Then on a medium speed whisk the sugar, eggs, oil and almond essence until light and fluffy.



Then add the flour, baking powder and ground almonds by folding in gently until fully incorporated.




Finally add half of the chopped rhubarb and fold through the cake mixture.



Then pour the mixture into the prepared tin and sprinkle on the rest of the rhubarb.




Finally top with the flaked almonds.



Bake in the pre-heated oven for 45-50 minutes or until cake tester comes out clean.





Rhubarb and Almond Traybake Cake


Sarah’s Servings: 16

Sarah's skill: Easy

Baking time: 45-50 minutes


Ingredients:


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 1cm pieces)

2 Tbsp Flaked almonds


Method:

  1. Pre-heat oven to 180 degrees centigrade (160 fan) or gas mark 4.

  2. Grease ) and line a 9" x 9" (23cm x 23cm) square tin with baking parchment.

  3. Place the sugar, eggs, oil and almond essence in the bowl of a stand mixer fitted with the whisk attachment.

  4. Whisk the sugar, eggs, oil and almond essence until light and fluffy.

  5. Add the flour, baking powder and ground almonds and fold until all the flour is combined.

  6. Fold in half of the rhubarb.

  7. Pour the cake mixture into the prepared tin and sprinkle on the remaining rhubarb and then the flaked almonds.

  8. 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 cake.


This cake can be frozen for up to 3 months.






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3 Comments


Guest
Jul 28, 2023

Made it . Easy made and yummy

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Guest
Jul 16, 2023

Absolutely delicious and very easy! I made this on a whim to use some rhubarb so has to substitute almond essence for vanilla (everything else was in my cupboards). I’m looking forward to trying it with the almond essence next time.

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Sarah L Samuels
Jul 18, 2023
Replying to

Glad you enjoyed it and found it easy to make. Thanks for letting me know. Sarah

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