Rhubarb Almond Lattice Cake

There are few food combinations as heavenly as strawberries and rhubarb. This is food for the soul! The juicy sweetness of one balances out the almost inedible tartness of the other. Then there is that gorgeous color that strawberries bring to make rhubarb look so good. It’s a classic pairing that’s hard to get enough of if you enjoy this seasonal treat.

Since rhubarb appears quite frequently on my summer blogs, I wanted to give it a different look today. As usual I’m trying to meld a few ideas together into one dessert. The lattice top, made from tender summer rhubarb is weaved over a layer of almond cake. Then strawberry/vanilla filling comes next with the bottom consisting of a second layer of the almond cake. It may require a little more time than some desserts but well worth the effort.

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Rhubarb Almond Lattice Cake

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Course

Brunch, dessert

Cuisine

American, European, German

Servings

MetricUS Imperial

Ingredients

Almond Cake

• 1 1/4 cups flour
• 1/2 cup ground almonds
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup butter, softened
• 3/4 cup sugar
• 2 eggs, beaten
• 1/2 tsp almond extract
• 3/4 cup buttermilk

Rhubarb Lattice Topping

• 1/2 cup sugar
• 1 cup water
• 6-8 rhubarb stalks, peeled into thin strips

Strawberry Rhubarb Filling

• 1 cup fresh rhubarb, diced fine
• 85 gram pkg strawberry Jell-O powder
• 1 1/2 cups cold milk
• 99 gram pkg instant vanilla pudding mix
• 1-2 cups fresh strawberries, sliced (optional)

Course Brunch, dessert Cuisine American, European, German Servings MetricUS Imperial Ingredients Almond Cake 1 1/4 cups flour 1/2 cup ground almonds 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/2 cup butter, softened 3/4 cup sugar 2 eggs, beaten 1/2 tsp almond extract 3/4 cup buttermilk Rhubarb Lattice Topping 1/2 cup sugar 1 cup water 6-8 rhubarb stalks, peeled into thin strips Strawberry Rhubarb Filling 1 cup fresh rhubarb, diced fine 85 gram pkg strawberry Jell-O powder 1 1/2 cups cold milk 99 gram pkg instant vanilla pudding mix 1-2 cups fresh strawberries, sliced (optional)

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Almond cake

1. Preheat oven to 350 F. Line TWO 9-inch round baking pans with parchment paper.
2. In a small bowl, whisk together flour, ground almonds, baking powder, baking soda & salt. In a large bowl, beat butter & sugar with a mixer until light & fluffy, about 2-3 minutes. Beat in eggs, 1 at a time, scraping sides of bowl after each addition. Beat in almond extract.
3. Beat in flour mixture on low in 3 additions, alternating with buttermilk, until just combined.
4. Divide batter evenly between cake pans & bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a cooling rack.

Rhubarb Lattice Topping

1. Peel thin slices off the rhubarb with a knife or vegetable peeler. Use the outer skins as they are the pinkest & save the leftover stalks to make the filling.
2. In a large saucepan, heat the water & sugar until sugar is dissolved & the mixture is just simmering. Over low heat, add a few rhubarb strips at a time & poach until soft, about a minute. Remove to a plate to cool. Repeat with remaining rhubarb strips. Place a piece of plastic wrap on a plate & form the lattice top for your cake. Set aside the poaching syrup & allow to cool.

Strawberry/Rhubarb Filling

1. Combine diced rhubarb & strawberry gelatin in a large microwave-safe glass bowl. Cover bowl & cook for a couple of minutes until rhubarb is soft. Let mixture cool. Stir milk & vanilla pudding mix in a bowl until moistened. Beat with an electric mixer on low speed until thickened, about 2 minutes; stir cooled strawberry/rhubarb mixture into pudding mixture.

Assembly

1. Once cakes have cooled, place one on top of rhubarb lattice. Spread the strawberry/rhubarb filling on top of this before placing second cake on top of that. Carefully place a light serving dish over cake & turn over so that the rhubarb lattice is on the top. Neaten up the edges of the lattice work by cutting with a pair of scissors if necessary. Drizzle over any remaining syrup (if you wish). Slice & serve.

Recipe Notes

• If you wish, place a layer of fresh sliced strawberries on the cake after you have topped the first layer with filling.