Raspberry is one of my favorite fruits, and I love a dessert that is not to sweet. When I saw this beautiful rhubarb, I knew I had the perfect use for it. This raspberry rhubarb almond cake is light and fluffy, slightly tart, and has a nice balance of sweetness from the almonds and the cinnamon streusel. The fruit also makes for a beautiful pop of red throughout the cake:

Try it and let me know what you think! Recipe is adapted from Mother Would Know Blueberry Rhubarb Streusel Cake: https://motherwouldknow.com/blueberry-rhubarb-streusel-cake/

Ingredients:

Cinnamon Streusel:

• 3/4 cup all-purpose flour
• 2 tbsp almond flour
• 1/3 cup brown sugar
• 4 tbsp melted unsalted butter
• 1 tsp ground cinnamon
• 1/2 cup slivered almonds, reserved for the top of the cake

Fruit Mixture:

• 5 oz rhubarb, diced
• 5 oz raspberries (fresh or frozen, but if using frozen, do not defrost)
• zest of one small lemon
• juice of half a lemon
• 2 tbsp granulated sugar

Batter:

• 4 tbsp softened unsalted butter
• 1/3 cup canola or vegetable oil
• 1/2 cup granulated sugar
• 1 egg
• 1/3 cup sour cream
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 cup almond flour
• 1 tsp baking powder
• pinch of salt

Directions:

1. Preheat oven to 350 F and grease an 8-inch circular springform pan.
2. Make the streusel by combining the all-purpose flour, almond flour, brown sugar, melted butter, and cinnamon. Mix and set aside. Reserve the 1/2 cup of slivered almonds to sprinkle on top of the cake at the end.
3. Move onto making the batter. In a large bowl, combine the softened butter, canola oil, and granulated sugar. Use an electric mixer to mix for a few minutes until light and well-combined.
4. Add in the egg, sour cream, and vanilla extract and mix until combined.
5. Add in the all-purpose flour, almond flour, baking powder, and salt and mix one last time. Towards the end, use a spatula to make sure all dry ingredients are incorporated from the bottom of the bowl. Make sure not to overmix.
6. Make the fruit mixture by combining all ingredients in a bowl and mixing well. I like to do this at the end so that there isn’t any extra liquid in the fruit as it sits.
7. Layer the cake. Transfer the batter to the 8-in cake pan and smooth it out. Top with the fruit mixture (making sure to remove any excess liquid that might have been drawn out), and then top with the streusel. Finally, add the reserved 1/2 cup of slivered almonds on top.
8. Bake at 350 F for about 1 hour. You’ll know it’s done when a toothpick inserted in the center of the cake comes out clean.
9. Cool the cake completely before removing from the pan and dusting with powdered sugar.

For a video tutorial, watch my TikTok here:

@madeby.milena

first bake in the new apartment!! this raspberry rhubarb almond cake was so tasty and easy to make. measurements below, full instructions on my blog: streusel: – 3/4 cup all-purpose flour – 2 tbsp almond flour – 1/3 cup brown sugar – 4 tbsp melted unsalted butter – 1 tsp cinnamon – 1/2 cup slivered almonds, reserved for the top of the cake fruit: – 5 oz rhubarb, diced – 5 oz raspberries – zest of one small lemon – juice of half a lemon – 2 tbsp granulated sugar batter: – 4 tbsp softened unsalted butter – 1/3 cup canola oil – 1/2 cup granulated sugar – 1 egg – 1/3 cup sour cream – 1 tsp vanilla extract – 1 cup all-purpose flour – 1/2 cup almond flour – 1 tsp baking powder – pinch of salt layer in an 8in cake pan and bake at 350 for 1 hr #food #dessert #cake #raspberry #rhubarb #fyp #foryou #foryoupage

♬ Young Free and Single – Frank Jade