RHUBARB ALMOND MINI CAKE
This Rhubarb Almond Mini Cake contains the tangy brightness of fresh rhubarb with the rich nuttiness of almond flour in a petite single-serve package. A touch of pure maple syrup and vanilla extract sweetens the batter just enough, while a whole egg provides structure and moisture. The mini cake is baked until lightly golden, the result is a tender crumb studded with ruby‑red rhubarb pieces that burst with spring flavour. This rhubarb almond mini cake is naturally gluten-free and low in refined sugars. This mini cake offers a balanced and wholesome treat ideal for breakfast alongside coffee, an afternoon pick-me-up or a light dessert. This rhubarb almond mini cake is ready in 25 minutes from start to finish, proving that simple, real food ingredients can create an elegant and bakery-worthy result at home.
RECIPE CATEGORY
Desserts, Breakfast, Snack
SERVING SIZE
1
CUISINE
European
PREPARATION/TECHNIQUES
Bake
OCCASION/HOLIDAY
Spring, Easter, Mother’s Day, Picnic
SPECIAL CONSIDERATION/DIETARY CONCERNS
Wheat / Gluten‑Free, Low/No Sugar, Organic, Kid Friendly, Quick & Easy
DISH TYPE
Cake
INGREDIENTS
The ingredients required for Rhubarb Almond Mini Cake below:
- ¼ cup chopped rhubarb
- 2 tablespoons almond flour
- 1 tablespoon pure maple syrup
- 1 egg, beaten
- ¼ teaspoon vanilla extract
FULL NUTRITIONAL INFORMATION
- Calories: 204.9 kilocalories
- Fat: 11.2 grams
- Saturated Fat: 1.8 grams
- Carbohydrate: 17.9 grams
- Sugar: 13.2 grams
- Sodium: 65.0 milligrams
- Fibre: 2.0 grams
- Protein: 8.8 grams
- Cholesterol: 160.0 milligrams
- Calcium: 80.6 milligrams
- Iron: 1.0 milligrams
- Potassium: 293.1 milligrams
- Vitamin D: 0.9 milligrams
PREPARATION
- Preheat And Prepare: Heat the oven to 175 °C (fan 155 °C/Gas Mark 3). Lightly grease a 6 × 4 cm mini loaf tin or ramekin with a drop of oil and line with parchment for easy removal.
- Beat The Egg: In a small bowl, whisk the egg until frothy. Stir in 1 tablespoon of maple syrup and ¼ teaspoon vanilla extract until combined.
- Add Almond Flour: Gently fold 2 tablespoons of almond flour into the wet mixture, stirring until a smooth batter forms.
- Fold In Rhubarb: Carefully fold ¼ cup chopped rhubarb into the batter and distribute evenly. The tart fruit will sink slightly into the top during baking.
- Transfer To Tin: Spoon the batter into the prepared tin, smoothing the surface with the back of the spoon.
- Bake: Place on the middle rack and bake for 18 to 20 minutes or until the top turns light golden and a skewer inserted into the centre comes out clean.
- Cool And Serve: Allow the cake to rest in the tin for five minutes. Lift out via the parchment and transfer to a rack to cool slightly before slicing.
PREP TIME
7 minutes
COOKING TIME
20 minutes
TIPS
- Uniform Rhubarb: Chop rhubarb into 1 cm pieces for even distribution and avoid large watery pockets.
- Drain Excess Moisture: If your rhubarb seems very juicy, pat pieces dry with kitchen paper to prevent a soggy cake.
- Room‑Temperature Egg: Let the egg sit for a few minutes at room temperature to blend more smoothly with the batter.
- Gentle Folding: Mix until just combined to preserve air in the batter, ensuring a light and tender crumb.
- Parchment Overhang: Leave excess parchment hanging over the tin edge for easy removal of the mini cake.
- Check Early: Begin testing at 18 minutes; since it’s a small bake, it can brown quickly.
VARIATIONS
- Nutty Crunch: Sprinkle 1 teaspoon chopped pistachios or almonds on top before baking for texture and visual appeal.
- Citrus Brightness: Add ½ teaspoon lemon or orange zest to the batter for an extra layer of spring flavour.
- Spiced Note: Stir in ⅛ teaspoon ground cinnamon or cardamom to complement the tart rhubarb.
- Berry Blend: Replace half the rhubarb with 1 tablespoon fresh raspberries or strawberries for a mixed‑fruit profile.
- Sweet Glaze: Drizzle a simple icing of 1 teaspoon of maple syrup mixed with a drop of water over the warm cake.
PREPPING AND STORAGE
- Fridge: Store cooled mini cake in an airtight container for up to three days; best served slightly warm.
- Freezer: Wrap in parchment, then foil and freeze for up to one month. Thaw at room temperature for ten minutes before enjoying.