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Rhubarb Almond Torte

Irresistible Rhubarb Almond Torte for Spring Celebrations

A delightful Rhubarb Almond Torte that combines moist almond cake and tangy rhubarb, perfect for spring celebrations.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 20 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 1 cup Almond Flour Ensure high-quality flour for the best texture.
  • 1 cup All-Purpose Flour Can be substituted with regular flour, but will lose some nutty depth.
  • 1 teaspoon Baking Powder A leavening agent.
  • 1 cup Unsalted Butter Opt for quality European-style butter if available.
  • 1 cup Granulated Sugar Adjust as needed for personal preference.
  • 4 count Eggs Room temperature eggs are best.
  • 1 teaspoon Vanilla Extract Essential for flavor.
  • 1 teaspoon Almond Extract Key for pronounced almond flavor.
  • 1/2 cup Milk Can substitute with non-dairy options if needed.
For the Rhubarb Topping
  • 4 cups Fresh Rhubarb Should be firm and colorful.
  • 1/2 cup Sliced Almonds Optional for garnish.
  • 2 tablespoons Powdered Sugar Optional for a light glaze.

Equipment

  • 9-inch springform pan
  • mixing bowls
  • Hand mixer
  • whisk

Method
 

Step‑by‑Step Instructions
  1. Wash the rhubarb, trim the leaves, and slice into 1-inch pieces. Toss with sugar and let sit for 15 minutes.
  2. Cream together the butter and sugar for 3-4 minutes until light and fluffy. Add eggs one at a time.
  3. Whisk together the all-purpose flour, almond flour, baking powder, and a pinch of salt. Fold into the butter mixture alternating with milk.
  4. Pour the batter into a greased springform pan. Arrange macerated rhubarb on top and press gently.
  5. Preheat oven to 350°F (175°C). Bake for 45-50 minutes until golden brown and a toothpick comes out clean.
  6. Cool in the pan for 15-20 minutes before removing and cooling completely on a wire rack.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 180mgPotassium: 250mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 1mgCalcium: 60mgIron: 1mg

Notes

For best results, ensure room temperature eggs and don’t overmix the batter. Store leftovers in an airtight container for up to 2 days.

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