Almond Rhubarb Cake

    50 minutes

    Make this sweet almondy cake when fresh rhubarb is in season. This recipe makes two cakes.

    217 people made this

    Serves: 24 

    • 2 1/4 cups (375g) soft brown sugar
    • 2/3 cup (150ml) vegetable oil
    • 1 egg
    • 1 teaspoon vanilla essence
    • 2 3/4 cups (345g) plain flour
    • 1 teaspoon salt
    • 1 teaspoon bicarb soda
    • 1 cup (250ml) milk
    • 185g rhubarb, chopped
    • 1/2 cup (60g) slivered almonds
    • Topping
    • 4 tablespoons caster sugar
    • 1 tablespoon butter, melted
    • 1/4 cup (30g) slivered almonds

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat oven to 180 degrees C. Grease two 23cm round cake tins.
    2. In a large bowl, beat brown sugar, oil, egg and vanilla together until smooth. Combine flour, salt and bicarb soda. Add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb and almonds. Pour into prepared tins.
    3. To make the topping; in a small bowl, Combine caster sugar and butter in a small bowl. Stir in almonds. Sprinkle topping over mixture in cake tins.
    4. Bake in preheated oven for 30 to 35 minutes or until the cake springs back when you touch it.

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    Reviews in English (166)


    Altered ingredient amounts. Like others I found this an easy cake to make and irresistible when cooked. I did change the almonds for walnuts as I love them also added 25% more rhubarb and an extra teaspoon of bicarb. I didnt put the nuts into the mix but only ontop and added extra. Will use this time and again.  -  18 Jul 2008


    Used different ingredients. We really enjoyed this cake. I replaced the vanilla with almond extract and added a few extra drops to the topping.  -  18 Jul 2008


    This is a sensational cake, particularly if you don't like things overly sweet. I used dark brown sugar as it was all I had in the pantry, and it worked great. I made it in one 23 cm tin and cooked it for 50 minutes. Highly recommended, and has become a family staple especially when Pa's rhubarb is in season. Cheers  -  21 Feb 2014