Rhubarb and Marzipan Cake with a hint of cinnamon and a flaked almond topping is fabulously moist and delicious!
I was chatting to my mum recently when she told me about some Rhubarb and Marzipan Muffins her sister had been baking. Well there was a flavour combination I hadn’t thought about and having plenty of marzipan and rhubarb the other day I decided to make a Rhubarb and Marzipan Cake.
I based the recipe on Lilian’s Apple Cake and kept the cinnamon in it as I thought that would go really well too.
The result was delicious and proved a good way of using up a glut of rhubarb I had and some leftover marzipan from Christmas!
The flaked almonds on the top of the cake take become toasted which compliments the subtle marzipan flavour beautifully. My mother, father and sister also got to have a slice over the bank holiday weekend and gave it a big thumbs up too – phew!
More Rhubarb Recipes!
Rhubarb is so wonderful so here are some more delicious recipes to use it up!
- Rhubarb Pudding
- Rhubarb & Ginger Cake
- Rhubarb & Blueberry Tarte Tatin
- Rhubarb Compote with Vanilla Greek Yogurt
- Rhubarb & Blackberry Sprial Cobbler
- Rhubarb & Strawberry Grunt
- Rhubarb & Ginger Oat Crisp
- Rhubarb & Ginger Jam
- Rhubarb & Strawberry Jam
- Rhubarb & Gin Jam
How long will Rhubarb & Marzipan Cake keep?
You can store this cake in an airtight container for up to three days.
I’m sure you’ll love this Rhubarb and Marzipan Cake so do leave a comment and rating below. You can also share a pic with me by tagging @FabFood4All on social media!
Pin for later!
Rhubarb and Marzipan Cake
Ingredients
- 25 g flaked almonds
- 150 g butter softened or margarine
- 75 g soft brown sugar
- 150 g plain flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 75 g marzipan grated
- 2 eggs large
- 230 g rhubarb chopped into 2cm pieces
Instructions
- Pre-heat the oven to 200⁰C.
- Butter and flour a 24cm hollow or 21cm round cake tin and sprinkle in the flaked almonds.
- Cream the butter/margarine together with the brown sugar using an electric whisk until light and fluffy.
- Whisk in the eggs in one at a time (if the mixture splits don’t worry).
- Sieve the flour, baking powder and cinnamon into bowl and gradually fold into the mixture with a large metal spoon.
- Fold in the grated marzipan and then the rhubarb.
- Bake on the middle oven shelf for 35 minutes or until an inserted skewer comes out clean and the cake springs back to the touch.
- Turn out of cake tin onto a wire rack and allow to cool.
Amy Fidler
Bet this is delicious x
Camilla
Thanks Amy, yes it really is:-)
Corina
This is definitely my kind of cake! I have never had a rhubarb one but it would be such a lovely thing to have a go at.
Camilla
Oh you must try, rhubarb in cakes is fab:-) I also have a Rhubarb and Ginger Cake on blog:-)
Sarah
I wonder whether this would work with the frozen rhubarb I have, which was prestewed – perhaps if I drain off the liquid? Hmm…
Camilla
I would stick with making crumble or pie with stewed rhubarb not cake as it will be too wet even after draining.
Lisa Williams
Such a great mix of flavours – thank you for this one 🙂
William Gould
Looks like a very interesting combination! Shame my wife doesn’t like marzipan so she won’t make it. Might have to try it myself when she’s out… 🙂
Camilla
Aaw William, you’d probably find that she’d eat it if you made it. My hubby and kids don’t like lots of things and indeed hubby moaned about this dessert as he doesn’t like blackberries but somehow they always eat my puds and cakes even with stuff they say they don’t like;-)
Ursula Hunt
Great combinations of flavours
Natally
My boyfriend would love this!