Description
A tender, floral-infused sponge cake blending rosy rhubarb with aromatic elderflower notes. The tangy fruit and bright syrup create a crumbly, aromatic dessert best served at room temperature for spring or summer gatherings.
Ingredients
1 pound rhubarb, cut into 1–1.5 inch batons
¾ cup + ½ cup sugar
1 vanilla bean, split and scraped
¼ cup orange juice, freshly squeezed
2 tbsp + 1 tbsp + 2 tbsp non-alcoholic elderflower syrup
½ cup vegetable oil (canola or sunflower)
¼ cup unsalted butter, melted
3 large eggs, room temperature
½ cup + ¼ cup crème fraîche
¾ cup almond flour
¾ cup all-purpose flour (gluten-free option allowed with xanthan gum)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
Instructions
Cut rhubarb into 1-1.5 inch batons
Combine sugar, vanilla seeds, orange juice, and 2 tbsp elderflower syrup in a bowl
Toss rhubarb and rest 60 minutes
Roast at 350°F for 20 minutes, toss once, then cool 15 minutes
Preheat oven to 350°F and butter/grease two 8-inch cake pans with parchment
Sift almond flour, all-purpose flour, baking powder, baking soda, and salt in a bowl
Whisk oil, melted butter, ¾ cup sugar, and vanilla extract until emulsified
Add eggs one at a time, then mix in ½ cup crème fraîche
Fold in dry ingredients until smooth
Divide batter into pans, top each with ¼ cup rhubarb, and bake 30 minutes
Let cool 15 minutes before serving
Notes
Use room-temperature eggs for smooth emulsification
Substitute ¾ cup plain yogurt if crème fraîche is unavailable
Rhubarb can be mixed into the batter instead of layered before baking
For gluten-free, use certified gluten-free flour blends with xanthan gum added
Store in airtight container at room temperature for up to 2 days
- Prep Time: 35
- Cook Time: 35
- Category: Desserts
- Method: Baking
- Cuisine: Modern British
Nutrition
- Serving Size: 1 slice (of 12)
- Calories: 230
- Sugar: 12g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 25g
- Fiber: 0.8g
- Protein: 3g
- Cholesterol: 30mg