Rhubarb Rookie

The first spring St. Paul Farmer’s Market is always a great day here in KilKenney Kitchen. I like to get up early and take my time browsing the sparse, yet beautiful, tables of spring produce. Asparagus is a must and a few pans of Roasted Asparagus with Parmesan are enjoyed that first weekend.

I always admired but, truth be told, been a little intimidated by the bunches of pretty red Rhubarb at the market. It somehow seems like one of those things everyone knows how to cook but me, so I usually just walk on to something more familiar.

This year I decided to pick up a bunch and try my hand. I adapted a recipe I found on Epicurious and created this (a little to my surprise) delicious, Rhubarb Almond Torte (gluten free, of course). The tart rhubarb combines beautifully with the roasted almonds and vanilla resulting in a torte perfect for a casual family dinner or a fancy dinner party. It disappeared in record time. It’s a fabulous Mother’s Day cake too!

I plan to continue my rookie season this summer and grab all manner of new fruits and vegetables to cook. I look forward to sharing my successes (OK – and failures) with you.

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.

Servings people

Prep Time 20

Cook Time 1 10

Total Time 1 30

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!