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!
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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.
Jane McColl
what a delicious and unusual combination of flavours… have got to try this one!
Camilla
Thanks Jane, do hope you try it:-)
Emma T
So quick and easy to make! Very light and showcases the flavour of rhubarb. Thank you for sharing your recipe.
Camilla
Thanks Emma, glad you enjoyed it:-)
Harriet
Wow! Just made this and it’s amazing! Just been described as “the lightest cake I’ve ever made”. I’ll be honest, the mixture looks like nothing on earth. Ignore that and make it anyway- totally worth it. Now if you’ll excuse me I finished at least 30 seconds ago so time for seconds!
Camilla
LoL Harriet, I can’t remember this mixture looking odd, maybe I’ve just baked too many cakes LOL. So glad you all enjoyed it:-)
Christine Lockley
Oh wow – love, love, love the thought of this and will definitely be making this this week without fail – love marzipan and rhubarb but would have never thought to put them together.
Thanks for sharing
Camilla
Thanks Christine, everything tastes better with marzipan – well almost:-) Do let me know what you think!
Maya Russell
Sounds delicious – I love rhubarb and marzipan. Interesting combination.
Camilla
If I can get marzipan into a recipe I’m a happy bunny:-)
Anne Dalzell
I need to get one of those bundt cake type cake moulds, they make everything look so professional. Great pics
Camilla
It’s a really old knackered steel tin that was my mother’s, but still does the job:-)
Fiver Feeds
Really like this cake, seems so easy to make 🙂
Paul Wilson
Looks perfect to have with afternoon tea when the relatives come round.
Ren
A lovely cake, thanks for entering Simple and in Season June – I’ve posted the round up! Ren x
Meagan Davenport
Looks amazing! I love rhubarb, and marzipan – never would have thought to put them together! 🙂 Brilliant!
Camilla
Thanks, they do compliment each other well:-)