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Rhubarb Cake with Orange and Rose

Delicious Rhubarb Cake with Orange and Rose for Spring Bliss

Enjoy this Moist Rhubarb Cake with Orange and Rose that combines tart rhubarb, zesty orange, and floral rose water for a guilt-free dessert.
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Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 500 grams Rhubarb Pre-roasted for enhanced flavor
  • 1 cup Orange Juice Freshly squeezed
  • zest of 1 Orange
  • 2 tablespoons Rose Water Can substitute with rose syrup
  • 1/2 cup Cane Sugar Reduced sugar for health
  • 120 grams Butter (unsalted) Softened
  • 2 Eggs
  • 2 Egg Whites For lighter texture
  • 150 grams Ground Almonds (almond flour) Gluten-friendly
  • 100 grams Plain Flour (all-purpose)
  • 1 teaspoon Baking Powder Leavening agent
For the Topping
  • 50 grams Slivered Almonds For garnish

Equipment

  • 23cm non-stick cake tin
  • Mixing Bowl
  • Baking Tray
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (356°F) and line a 23cm non-stick cake tin with parchment paper.
  2. Rinse and chop the rhubarb, then toss with orange juice, zest, rose water, and sugar. Roast on a baking tray for 10 minutes.
  3. In a mixing bowl, beat softened butter and sugar until light and fluffy. Add orange zest, eggs, egg whites, ground almonds, plain flour, and baking powder, mixing until smooth.
  4. Pour half of the batter into the cake tin, layer the rhubarb, then top with the remaining batter. Sprinkle with slivered almonds.
  5. Bake for 40-50 minutes or until a toothpick comes out clean. Cover with foil if browning too quickly.
  6. Allow the cake to cool for 10 minutes in the tin. Brush with roasting juices and transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 150mgPotassium: 100mgFiber: 2gSugar: 8gVitamin A: 300IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Freeze for up to 3 months.

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