Hope everyone had a wonderful 4th of July weekend! I snatched some rhubarb at my local grocery store this weekend (I know, rhubarb season is almost over, lucky me!) so I made this Rhubarb Almond Cake for dessert today. I love rhubarb, it is so tart and almost sour, yet sweet once it’s cooked. It goes best with vanilla and almond (see these Vanilla Bean Polenta Cakes with Rhubarb) so I combined it with a very old almond cake recipe that I’ve had for decades. It is a super simple cake recipe using very few ingredients, and it happens to be gluten-free! It is actually a kind of chiffon cake, you beat the egg yolks and sugar and then fold in beaten egg whites and almond flour to achieve a super airy, fluffy and moist cake….
It’s picnic time! Before you pack your things and head out, take a few minutes for this delicious, blueberry-loaded little cake. It’s a quick and easy recipe and what makes it extra delicious is the crunchy crust on top and the moist and fluffy inside. All you need are some basic ingredients, a cup of fresh blueberries and 2 sealable, oven-proof glass jars (I used this Weck jar) – and about 45 minutes of time.