Yes, there's rhubarb in this cake. I know you can't really see it on the pictures. It's the same sad story every time. You buy these beautiful pink stalks of rhubarb, and then you peel them and maybe there's a hint of pink left. Well, this time, this hint of pink turned into a brownish color while making the rhubarb compote the recipe requires. But, even though this cake is not a total highlight colorwise, it's wonderfully moist and tasty. I really like the combination of rhubarb and almond. So, all in all, still a winner and certainly a perfect Sunday tea cake.
(from: The Hummingbird Bakery - Süsse Sünden)
For the rhubarb compote:
4-5 stalks of rhubarb, cut into pieces of about 2cm
For the dough:
190g soft butter, and some more for greasing the cake tin
140g flour, plus some more for the cake tin
1 tsp baking powder
50g ground almonds
1/2 tsp ground cinnamon
1/2 tsp ground ginger
100g rhubarb compote
15g slivered almonds
For the compote, put rhubarb, butter, sugar and water into a bowl. Boil up, then slightly reduce the heat and let simmer until the rhubarb is soft. Stir occasionally. It won't take that long. Take away from the heat and let cool completely.
Preheat the oven to 170°C (convection oven 150°C). Grease the cake tin (20 - 25cm) with butter and dust with flour, or line with parchment paper.
For the dough, mix butter and sugar in a large bowl with an electric hand mixer until fluffy. Add the eggs, one by one, and mix on middle speed. Scrape down the bowl occasionally. In another bowl, mix flour, baking powder, almonds, cinnamon and ginger. Add half of the flour mixture to your fluffy mixture and mix. Add half of the milk, mix again. Scrape down the bowl. Repeat with the rest of the flour and the rest of the milk. Then, fold in the rhubarb compote.
Fill the dough into your prepared cake tin. Sprinkle over some slivered almonds and bake the cake in the middle of the oven for about 50-60 minutes. Test whether it's done with a wooden skewer. If it comes out clean, the cake is done. Take out of the oven and let cool.