HeartSong Recipes: Rhubarb & Almond Loaf Cake

HeartSong Recipes: Rhubarb & Almond Loaf Cake

HeartSong Recipes: Rhubarb & Almond Loaf Cake

HeartSong Recipes: Rhubarb & Almond Loaf Cake

Rhubarb & Almond Loaf Cake

A Little Story Behind This Cake

Thanks to a generous gift of fresh rhubarb from a lovely friend, this cake found its way onto the tea table at our choir and meditation gatherings here at HeartSong Normandie this week. The tart rhubarb, crunchy almonds, and hint of citrus make a delicious combination, and it quickly became a favourite to share during our breaks together. 

Not everyone is a fan of rhubarb, but I've always loved it and remember eating it raw dipped in sugar when I was a little kid. And of course the endless rhubarb crumbles served with loads of custard or ice cream. Yum! 

I baked the mixture in two 30 x 12 cm loaf tins, which makes it easy to enjoy one now and pop the other in the freezer for another day. The cakes freeze beautifully and thaw well, making them perfect for unexpected visitors, choir tea breaks, or simply having a homemade treat ready to enjoy. 

Makes 2 loaf cakes • Freezes well

Tin size: 2 loaf tins, approximately 30 x 12 cm, lined with baking paper. This recipe is designed to make two loaves, making it easy to enjoy one now and freeze the other for later.

Recipe by Ema at HeartSong

Ingredients

• 3 cups plain flour
• 2 cups sugar
• 1 cup milk or plant-based alternative
• 2 tsp vanilla extract or almond extract
• 1 tsp cinnamon
• 2 tsp baking powder
• 3 eggs
• ½ cup oil
• Zest of 1 orange or lemon
• Juice of ½ orange or lemon
• 2 cups rhubarb, chopped into 1 cm pieces
• ½ cup flaked almonds

Method

1. Preheat the oven to 180°C (160°C fan) and line 2 loaf tins with baking paper.
2. In a large bowl, whisk together the sugar, milk, extract, eggs, oil, citrus zest, and citrus juice.
3. Sift in the flour, baking powder, and cinnamon, then mix until just combined.
4. Divide the batter evenly between the two prepared loaf tins.
5. Scatter the chopped rhubarb evenly over the tops of both cakes.
6. Sprinkle the flaked almonds evenly over the rhubarb. Do not mix them into the batter. As the cakes bake, the rhubarb and almonds will sink slightly into the surface.
7. Bake for 35–45 minutes, or until a skewer inserted into the centre comes out clean and the cakes are lightly golden on top.
8. Cool in the tins for 10–15 minutes before transferring to a wire rack to cool completely.

Notes

• Orange and almond pair beautifully with rhubarb.
• Keeps well for several days in an airtight container.
• Freeze whole or sliced for up to 3 months.

Lovely with a cuppa and good company. ☕🍰💚

Have you baked with rhubarb this season? I'd love to hear your favourite ways to use this wonderful tart fruit.

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