This rhubarb pancake — fragrant with orange zest and topped with ruby-pink, tart rhubarb — is a sentinel! It’s made in the food processor, cooked in a pan, and it’s beautiful too!
In this recipe
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Buying and storing rhubarb
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Freeze rhubarb
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Own grinding vs. almond flour
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Other pans
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Save and Freeze
BE PICTURED IN; CHARACTERIZED IN:
This moist cake — scented with orange zest and topped with ruby-pink, tart rhubarb — is a sentinel. It has a lot of appeal and it deserves it! You can make it in the food processor in no time. Very little washing up is required and I always vote for that.
Rhubarb is mainly in season from April to June in the US, but you can sometimes find it a little earlier or later. Look for stems less than two inches in diameter that are unblemished and firm. You don’t have to peel them. Their color can range from green to pink to deep red.
If the stems have leaves, they should look fresh and not wilted. Rhubarb leaves are poisonous, so be sure to remove and discard them. Store the stems unwashed in a plastic bag in the refrigerator for up to a week.
How to freeze rhubarb
If you have a good amount of rhubarb, you can cut the raw stalks into chunks, spread them out on a parchment-lined baking sheet to freeze, and place in freezer bags once frozen. They should have a shelf life of up to 12 months.
Grind Your Own Almonds Vs Almond Flour
I personally prefer the toasted almond flavor and slightly coarser texture that comes from grinding the nuts in the food processor to make my own almond flour. But if you don’t have the time or inclination to make your own, you can substitute store-bought almond flour in this recipe.
Can I use a cake pan if I don’t have a pan?
You can use a 9- or 10-inch round cake pan that is at least 2 inches deep for this cake. I suggest buttering the pan and then lining the bottom with a round of parchment paper to match. Check the cake after about 40 minutes as baking time may vary depending on the pan used.
How to store and freeze this cake
The cake is best eaten the day it is made, but will keep for a good two to three days if tightly covered with foil and stored at room temperature. To freeze the cake for up to three months, wrap in plastic wrap and then aluminum foil.
Want more rhubarb recipes?
- Strawberry Rhubarb Crisp!
- Rhubarb fool
- Rhubarb and Berry Pie
- Strawberry Rhubarb Crumble Bars
- Rosemary-lemon-rhubarb spritzer
Rhubarb Pancakes
ingredients
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butter (for the pan)
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2/3 Cup all almonds with skins or 3/4 cup almond flour
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3/4 Cup granulated sugardivided
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citrus peel from 1 Middle orange
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1 Cup all purpose flour
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1 1/4 teaspoon baking powder
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1/8 teaspoon kosher Salt
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1/2 cup (1 floor) room temperature unsalted butterslice
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3 big eggs
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1 teaspoon vanilla extract
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2 to 3 stems rhubarb (8 ounces), leaves removed, cut into 1-inch slices (about 2 cups)
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powdered sugar (to sprinkle)
special equipment
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food processor
method
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Preheat the oven and prepare the pan:
Preheat oven to 350°F. Generously butter a 10-inch ovenproof skillet with a heatproof handle.
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Roast Almonds:
Spread the almonds out on a baking sheet and bake for 8 to 10 minutes or until fragrant toasted. Cool down briefly.
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Grind almonds:
In a food processor, add the almonds, 1/4 cup granulated sugar, and orange zest. Process until the mixture looks like coarse sand. Transfer the mixture to a bowl. Remove 1/4 cup of the almond and sugar mixture for the topping and set aside.
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Mix almonds and flour:
Add the flour, baking powder and salt to the almond and sugar mixture in the bowl. Whisk to combine.
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Make the dough:
In food processor, process butter and remaining 1/2 cup granulated sugar for 1 minute or until light and fluffy. Add the eggs one at a time, processing for about 30 seconds after each addition, scraping down the sides of the food processor with a spatula. Add the vanilla and pulse to mix.
Place the flour mixture in the food processor and briefly pulse the machine 4 to 5 times until the dough is smooth. It’s getting fat.
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Transferred to the pan and above:
Scrape the batter into the pan and use the back of a spoon or small spatula to spread the batter evenly throughout the pan.
Sprinkle about half of the reserved almond and sugar mixture over the batter in the pan. Spread the rhubarb over the dough. Sprinkle with the remaining almond and sugar mixture.
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Bake the cake:
Bake the cake for 50 minutes or until a toothpick inserted in the center of the cake comes out clean. Set the pan on a wire rack to cool to room temperature. Sprinkle with powdered sugar and cut into pieces. Serve from the pan.
| nutritional information (per serving) | |
|---|---|
| 479 | calories |
| 21g | Fat |
| 69g | carbohydrates |
| 8g | protein |
