Rhubarb Almond Cake

Rhubarb Almond Cake
This cake tastes even better than it sounds. I turned to this recipe because I had rhubarb on hand, but didn’t want to go to the trouble of a pie, and it turned out just as pretty as the magazine picture, and tasted just summer-perfect. I’ve been waiting so long to have a rhubarb plant and it’s so wonderful picking it. Aaah, summer. This recipe comes from the April 2015 Bon Appetit.

Rhubarb Almond Cake

  • 1 c. (2 sticks) unsalted butter, room temperature, plus more for pan
  • 3/4 c. plus 3 T. sugar, plus more for pan
  • 1 lb. rhubarb stalks, trimmed
  • 1 1/4 c. all-purpose flour
  • 3/4 c. blanched almonds
  • 1 t. baking powder (3/4 t. if at high altitude)
  • 3/4 t. kosher salt
  • 1/2 vanilla bean, split lengthwise
  • 2 large eggs
  • 1/4 c. plain Greek yogurt or sour cream

Preheat oven to 350°. Butter tart pan and sprinkle with sugar, tapping out excess. Slice rhubarb in half lengthwise (quarter if very large). Set 8 of the prettiest pieces aside for the top of the cake; chop remaining rhubarb into 1/2″ pieces. Pulse flour, almonds, baking powder, and salt in a food processor until almonds are finely ground (texture should be sandy).

Place 1 cup butter and 3/4 cup sugar in a large bowl. Scrape in seeds from vanilla bean; reserve pod for another use. Using an electric mixer on high speed, beat until light and fluffy, about 4 minutes. Add eggs, one at a time, beating to blend first egg before adding second. Beat until mixture is pale and fluffy, about 4 minutes.

Reduce speed to low and gradually add dry ingredients, followed by yogurt. Beat, scraping down the sides of bowl as needed, just to combine (batter will be thick). Fold in chopped rhubarb and scrape batter into prepared pan. Smooth batter and arrange reserved rhubarb over top; sprinkle with remaining 3 tablespoons sugar.

Place tart pan on a large rimmed baking sheet (to catch any rogue juices) and bake, rotating once, until cake is golden brown and rhubarb on top is soft and beginning to brown, 70–80 minutes. Transfer to a wire rack and let cake cool before removing from pan.

Do ahead: Cake can be baked 3 days ahead. Keep tightly wrapped at room temperature.

Chocolate Zucchini Cake

626-52_choco_zucchini_cake_300This cake has become a favorite this season, after Henry, my son, grew his first zucchini (in our neighbor’s garden, I should add. Our patch did not do so well). He wanted to eat the zucchini, but frankly hates the vegetable, so I made this for him instead. He loved the cake, but suggested we just call it “Chocolate Cake,” because calling it “Zucchini Chocolate Cake” freaks him out. This recipe comes from May 2004 Saveur. It’s not a difficult recipe, even though the first step is a bit unusual (but makes for a great cake), just make sure to allow for quite a long baking time. 

Chocolate Zucchini Cake

2 medium zucchini, trimmed and
grated on large holes of box grater
9 T. butter, at room temperature
2 3/4 c. flour
1/4 c. unsweetened cocoa
1 1/4 t. baking soda
1 t. salt
1 1/2 c. sugar
1/2 c. corn oil
2 eggs
1 t. vanilla extract
1/2 c. buttermilk
1/4 c. confectioners’ sugar

1. Working in batches, put a small mound of zucchini in center of large square of double-layer cheesecloth. Gather corners together and squeeze out as much water as possible. Transfer zucchini to a bowl and set aside.

2. Preheat oven to 325º. Butter a deep 9″ cake pan with 1 tbsp. of the butter. Sift flour, cocoa, baking soda, and salt together into a mixing bowl and set aside. Beat together remaining 8 tbsp. butter and sugar in a large bowl with an electric mixer on medium speed until fluffy, 3-4 minutes.

3. Add oil, beating well. Beat in one egg at a time, add vanilla, reduce speed to low, and beat in flour mixture and buttermilk in 3 alternate batches. Stir in reserved zucchini.

4. Pour batter into prepared pan and bake until toothpick inserted in center comes out clean, about 1 hour and 20 minutes. Remove from oven and set aside to let cool. Invert onto a plate and dust with sugar.