Description
A moist, spiced cake with tender rhubarb and buttery crumb texture. Balanced tart-sweet flavor with cinnamon, clove, and whipped cream. Rustic charm in every bite.
Ingredients
10 tablespoons unsalted butter, melted (1 stick reserved for greasing pan)
1 cup bread crumbs, finely ground
2 tsp ground cinnamon (Ceylon preferred)
1/4 tsp ground clove
2 tsp baking powder
2 tbsp all-purpose flour (or rice flour for gluten-free)
1/4 cup almond flour (or coconut flour)
1/2 tsp fine sea salt
3 large eggs, room temperature
1 cup granulated sugar (or coconut sugar)
Instructions
Preheat oven to 350°F. Generously butter 9-inch springform pan. Press 2 tbsp bread crumbs into buttered bottom and sides using gel-padded towel.
In bowl, combine melted butter, bread crumbs, cinnamon, clove, baking powder, flour, almond flour, and salt.
Add eggs and sugar, mix until smooth. Fold in cut rhubarb (8-10 pieces per slice recommendation).
Pour batter into prepared pan. Bake 55-60 minutes until golden and toothpick inserted comes out clean.
Cool completely before slicing. Serve with whipped cream.
Notes
Bread crumbs create signature texture – use homemade for best results
Ceylon cinnamon prevents bitterness
Optional clove reduction to 1/8 tsp for subtler flavor
Coconut sugar gives different caramelization
Marinate rhubarb 15 minutes in 1 tbsp sugar for juicier filling
- Prep Time: 25
- Cook Time: 60
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 38g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg