Rhubarb frangipane cake

  • 2 hrs cooking
  • Serves 15
  • Print


Rhubarb frangipane cake
  • 250 gram butter
  • 3 eggs
  • 1 (500g) bunch rhubarb
  • 1/4 cup (55g) caster (superfine) sugar
  • 2 teaspoon vanilla extract
  • 1 cup (220g) caster (superfine) sugar, extra
  • 1/2 cup (120g) sour cream
  • 1 cup (120g) ground almonds
  • 1 cup (150g) self-raising flour
  • 1/2 cup (75g) plain (all-purpose) flour
  • 60 gram butter
  • 1 egg
  • 1/3 cup (75g) caster (superfine) sugar
  • 1 cup (120g) ground almonds
  • 2 tablespoon brandy


Rhubarb frangipane cake
  • 1
    Have butter and eggs at room temperature.
  • 2
    Preheat oven to 180°C (160°C fan forced). Grease deep 22cm (9-inch) square cake pan, line base and sides with baking paper.
  • 3
    Trim rhubarb, cut into 12cm (5-inch) lengths. Cut thick stems in half lengthways so stems are about the same thickness to help them cook evenly. Toss rhubarb with sugar in shallow baking dish. Roast rhubarb, uncovered, about 20 minutes or until tender. Drain rhubarb, reserve syrup in dish. Cool.
  • 4
    Make frangipane. Beat butter, egg and sugar in small bowl with electric mixer until creamy. Stir in ground almonds and brandy.
  • 5
    Beat butter, extract and extra sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time, then beat in sour cream. Transfer mixture to large bowl, stir in ground almonds and sifted flours. Spread mixture into pan. Spread frangipane over cake batter, top with rhubarb.
  • 6
    Bake cake about 1 hour. Stand cake in pan 10 minutes before turning, top-side up, onto wire rack. Brush with reserved rhubarb syrup.
  • 7
    Serve cake warm with cream or ice-cream, if you like.

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