Go Back
–+ servings
Rhubarb Almond Torte

Delicious Rhubarb Almond Torte: Spring's Perfect Sweet Treat

This Rhubarb Almond Torte is a delightful spring dessert combining tart rhubarb and nutty almonds.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Torte
  • 1 cup Almond Flour Good quality almond flour is essential for taste.
  • 1 cup All-Purpose Flour Mixing with almond flour ensures the best texture.
  • 2 teaspoons Baking Powder Make sure it's fresh for maximum effectiveness.
  • 1 pinch Salt Enhances overall flavor.
  • ½ cup Unsalted Butter High-quality or European-style butter yields the best results.
  • 1 cup Granulated Sugar Cream it with butter until light and fluffy.
  • 3 medium Eggs Room temperature eggs help with incorporation.
  • ½ cup Whole Milk Use whole milk for a richer texture.
  • 1 teaspoon Vanilla Extract Don't skip this for a well-rounded taste.
  • 1 teaspoon Almond Extract Essential for the almond flavor.
  • 2 cups Fresh Rhubarb Toss with sugar beforehand to avoid sogginess.
For Optional Toppings
  • ¼ cup Sliced Almonds Sprinkle on top for a lovely finish.
  • 1 tablespoon Powdered Sugar Dust over the cake once cooled.
  • 1 cup Whipped Cream Serve on the side.

Equipment

  • 9-inch springform pan
  • Mixing bowl
  • Electric mixer
  • Whisk

Method
 

Step‑by‑Step Instructions for Rhubarb Almond Torte
  1. Prep Rhubarb: Wash and trim rhubarb, cut into 1-inch pieces, and toss with 1 tablespoon of sugar. Let sit for 15 minutes.
  2. Cream Ingredients: Beat together ½ cup of unsalted butter and 1 cup of granulated sugar until light and fluffy. Add 3 eggs one at a time.
  3. Combine Dry Ingredients: Whisk together 1 cup of almond flour, 1 cup of all-purpose flour, 2 teaspoons of baking powder, and a pinch of salt. Gradually fold into the butter mixture alternating with ½ cup of whole milk.
  4. Assemble Torte: Preheat oven to 350°F (175°C). Pour batter into greased 9-inch springform pan. Decorate with rhubarb.
  5. Bake: Bake for 45-50 minutes until golden brown and a toothpick comes out clean.
  6. Cool: Allow to cool in pan for 10 minutes, then remove from pan and cool completely on a wire rack.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 180mgFiber: 2gSugar: 18gVitamin A: 300IUVitamin C: 1mgCalcium: 60mgIron: 1mg

Notes

Use high-quality ingredients for best results. Don't overmix the batter.

Tried this recipe?

Let us know how it was!