Rhubarb and Marzipan Cake
There are fancy cakes out there, the kind you make for special occasions or for birthdays. We all love those because usually they are multi-layered with frosting and, if we’re lucky, sprinkles. Then there are simple snacking cakes. These are the cakes I love the most. They’re easy-to-make cakes that don’t require a lot of work or effort. They can be served for dessert, tea time, a snack or even for breakfast. (Hello breakfast cake!) That’s what makes them so great! This Rhubarb and Marzipan Cake is the perfect sweet treat to whip up if you have last minute company coming over or if you just want to treat yourself. It’s a great way to use up any fresh rhubarb you might have on hand. If you don’t have any, then it’s the perfect excuse to pick some up as soon as you can!
This is a great little cake that you can whip up in no time at all, especially when you’re craving something sweet or if you have company coming over and don’t have much time…or energy. It’s great as a tea cake with coffee or tea, or dessert or even as a breakfast cake. The options are limitless.
Rhubarb and Marzipan Cake
Equipment
- Mixing bowls
- Microplane
- Stand or hand mixer
- 9×13-inch baking pan
Ingredients
- 2 cups diced fresh rhubarb
- 1 3/4 cups granulated sugar divided
- 1 1/4 cups unsalted butter softened
- 1 tablespoon fresh lemon zest
- 1 tablespoon fresh orange zest
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups self-rising flour *see note
- 1/4 cup fine cornmeal
- 1/4 cup almond flour
- 1 teaspoon baking powder
- 3.5 ounces marzipan diced
- 1/2 cup sliced almonds
- Powdered sugar for dusting
- Fresh whipped cream for serving
Instructions
- Preheat oven to 350°F. Grease and flour a 9×13-inch baking pan and set aside.
- In a small bowl, toss together the rhubarb with 1/4 cup granulated sugar and allow to macerate for 30 minutes.
- In a large bowl, cream together the butter, remaining sugar, lemon zest and orange zest until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. Add the flour, cornmeal, almond flour, and baking powder and stir until just combined. Fold in the diced marzipan along with half of the rhubarb (with any of the accumulated juices). The batter will be thick.
- Transfer the batter to the prepared baking pan and spread out into an even layer. Top with the remaining rhubarb and sprinkle with the sliced almonds. Bake until golden brown and a toothpick, inserted in the middle, comes out clean, about 45 to 50 minutes.
- Remove from the oven and allow to cool for 10 minutes before slicing and serving. Serve warm with a dusting of powdered sugar and a dollop of fresh whipped cream. Enjoy!
