We’ve been a total rhubarb kick lately, but who could blame us? After all, this early summer plant is totally versatile, its tart flavor the perfect complement to sweeter fruits. Plus, its pink color is really pretty, adding a touch of beauty to even ordinary dishes. Today, we’re pairing it up with almonds for the lightest, airiest cake yet. Eat for breakfast, as dessert, or with tea for a delightful, seasonal treat.

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Serves 8
Prep Time: 40 minutes
Total Time: 2 hours


– 1 cup unsalted butter, room temperature
– ¾ cup plus 2 tablespoons granulated sugar, plus more for the pan
– ½ teaspoon almond extract
– 1 medium lemon, zested
– 1­¼ pounds rhubarb stalks, trimmed
– 1­¼ cups all-­purpose flour
– ¾ cup raw almonds
– 1 teaspoon baking powder
– ¾ teaspoon kosher salt
– ½ teaspoon almond extract
– 2 large eggs
– ¼ cup Greek yogurt


  1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Generously butter the bottom and sides of an 11-inch-by-8-inch (or 9-inch round) tart pan. Sprinkle the pan with sugar, and tap the excess out.
  2. Cut the rhubarb in half lengthwise (or quarters, if large.) Using your baking dish as a guide, cut 8 to 9 of the nicest rhubarb stalks to a length that can be angled across the top of the cake. Cut the remaining rhubarb into ½-inch pieces.
  3. In a food processor, pulse the flour, almonds, baking powder and salt together until the nuts are finely-ground.
  4. In a large bowl, use an electric mixer to beat the butter, ¾ cup of sugar, lemon zest and almond extract until light and fluffy, about four minutes.
  5. Add eggs to the butter mixture one at a time, beating completely before adding the second egg.
  6. On high speed, beat the butter mixture until pale and fluffy.
  7. Reduce the speed to low and slowly add the dry ingredients.
  8. Add the yogurt. Mix until just incorporated, scraping down the sides as needed.
  9. Fold in the chopped rhubarb.
  10. Spread the batter evenly into the prepared pan. Arrange the rhubarb stalks in an angled pattern across the top of the cake, pressing slightly into the batter. Sprinkle with the remaining 2 tablespoons of sugar.
  11. Place the pan on a baking sheet and bake for 70 to 80 minutes, until the cake is golden brown and the rhubarb is beginning to brown.
  12. Place on a wire rack to cool before removing from the pan.

Delicious AND beautiful! What do you think of this tart? Have you ever made something similar with other fruits before?

Recipe slightly adapted from Bon Appétit