Rhubarb Almond Torte
Rhubarb Almond Torte
This beautiful, flavorful torte will make a rhubarb lover out of anyone. The bright rhubarb combines with the toasted almonds to create a delicious, satisfying cake. It's perfect for at home and/or for a dinner party.
Ingredients
The Dry Ingredients
- 1 1/4 cup gluten free flour blend I like Bob's Red Mill One-to-One
- 3/4 cup blanched, roasted almonds I buy them at Trader Joes
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
The Wet Ingredients
- 1/4 pound butter softened (two sticks)
- 3/4 cup sugar
- 1/4 cup sour cream or greek yogurt
- 1 teaspoon vanilla
- 2 large eggs
- 1/2 pound fresh rhubarb
Instructions
- Preheat the oven to 350 degrees
- Combine the 1 1/4 cups gluten free flour mix (or regular flour), 3/4 cup blanched almonds, 1 teaspoon baking powder and 1 teaspoon salt in a food processor or blender
- Pulse the flour, almonds, baking powder and salt until the almonds are finely ground. The mixture will look sandy
- In a large bowl (or stand mixer bowl) combine the 2 sticks of softened butter and the 3/4 cup of sugar
- Mix the butter and sugar on medium speed until light and fluffy - about 5 minutes
- Add the 1 teaspoon vanilla, 1/4 cup sour cream and 2 eggs (one at a time) while mixing on low.
- Continue on low speed until the mixture is light and creamy - about 3 minutes
- Slowly mix in the flour/almond mixture
- Continue to mix on low speed until the batter is well combined. It will have a bumpy texture because of the ground almonds
- Wash the rhubarb and chop into 1/2" pieces (you'll want about a cup of chopped rhubarb) and add to the mixture
- Spray a 9" round or square pan with cooking spray
- Spread the batter into the pan and even out the top
- Bake the torte until a toothpick comes out clean - it will take between 60 and 80 minutes depending on your pan and oven
- Serve with a dollar of whipped cream or scoop of vanilla ice cream and enjoy!
