Quick Rhubarb Cake

My mom had some rhubarb leftovers and I was happy to take them. Now, I have rarely ever eaten any rhubarb, never cooked anything with it, and as a child I even declared that I didn´t like it (what a surprise).

My mom had cut up and pre-cooked the stakes already and I wanted to make something with them.
Rhubarb Cake to the Rescue!



Quick Rhubarb Cake
Serves 4; Prep Time: 15 minutes; Baking Time: 30 minutes

Dough Ingredients:

3 cups melted butter
2 tbsp. honey
1 egg
2 cups almond flour/buckwheat flour (I used the latter)
1 cup ground almonds
1 tsp baking powder

Topping:

2 cups of rhubarb cubes
2 tbsp honey
1 cup chopped hazelnuts
Cinnamon

Here is what you do:

- Preheat oven to 350F
- Line springform with parchment paper
- In a large cup melt butter, then whisk in honey and egg



- In a bowl mix flours, nuts and baking powder



- Add butter mix to flour mix. Combine well.



- Pour dough in prepared springform, sprinkle with rhubarb, hazelnuts and honey. Top with cinnamon.



- Bake for 30 to 35 minutes. I didn´t trust the mix and went with 40 minutes (and the sides burnt a little).

- Tastes great with ice cream or whipped cream.




This cake ended up tasting pretty good, and I like that it wasn´t the typical strawberry-rhubarb-creation you usually find.

By the way, I got inspiration for this cake here.