This almond cake with rhubarb compote and whipped cream is a simple cake. But sometimes the best flavors are simple, and this cake couldn’t be easier to make. The cake layers use almond flour and extract, and the rhubarb compote filling paired with the fresh strawberries makes this a delightful (and surprisingly light) spring treat!
Taking advantage of rhubarb season
Spring is one of my favorite seasons, partially because you can find gorgeous stalks of rhubarb at the markets and in stores. Rhubarb is technically a vegetable, but is extremely versatile in sweet applications. Rhubarb compote is one of my favorite ways to enjoy this spring treat: made with only three ingredients, you get the pure flavor of the rhubarb, with minimal effort. This recipe will make more compote than you will need for the cake, so be sure to save the extra to enjoy at breakfast in yogurt, on toast, or spooned over ice cream for a quick dessert.
Small cake, big impact
This cake is on the smaller side (though it is quite tall), but it makes quite a statement. It’s similar to a Victoria Sandwich in its components, but differs majorly in the use of almond flour. I’m a huge fan of incorporating nut flours into my bakes, as I find the flavor and texture to be unparalleled. Almonds and rhubarb are an absolute classic pairing, and the strawberries on top are, well… the strawberries on top 😉
The buttermilk in this cake adds the perfect amount of tang, and the best texture. If you don’t have buttermilk, you can replace it with an equal amount of yogurt or sour cream.
Tips for making this cake
It’s very easy to make this cake. One thing to note, is due to the large number of eggs, it’s common for the batter to look split or curdled after they are all added. Don’t worry! This does not affect the final result, and the batter will come back together after the addition of the dry ingredients.
Tools you’ll need
To make the compote, you’ll need a blender or food processor to make the mixture smooth. For making the cake and the whipped cream, I recommend either a stand mixer, or a handheld mixer for the beating steps.
I love making small but mighty cakes, so I wrote this recipe to make two 6″ layers. If you prefer a larger cake, you can make it in a 9″ cake pan. If you do it this way and still want two layers, simply slice the cake into two layers. Just be aware that they will be thinner in this case, and you may need to adjust the baking time. You could also make this as a sheet cake, though I have not tested it this way.
This cake stores well covered, in the fridge for up to 3 days.
I hope you give this Almond Cake with Rhubarb Compote and Whipped Cream a try! Be sure to tag me on instagram so I can see your bakes, and leave me a comment below! Your feedback helps other bakers and home cooks who are giving this recipe a try, and I love hearing about your bakes!