Description
A delightful dessert recipe featuring a combination of tart rhubarb and sweet almonds, perfect for any occasion.
Ingredients
Scale
- 2 cups rhubarb, chopped into 1-inch pieces
- 1 cup granulated sugar, divided
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup sliced almonds
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
- In a medium bowl, combine the chopped rhubarb with 1/4 cup of granulated sugar. Set aside to let it macerate for about 15 minutes.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, cream the softened butter with the remaining 3/4 cup of granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs, vanilla extract, and almond extract to the butter mixture, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the macerated rhubarb and half of the sliced almonds.
- Pour the batter into the prepared cake pan, smoothing the top. Sprinkle the remaining sliced almonds over the batter.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the torte to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Add a pinch of cinnamon or nutmeg to the batter for a warm spice flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg