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!

In a small bowl, toss together the rhubarb with 1/4 cup granulated sugar and allow to macerate for 30 minutes.

**Note: Don’t skimp or skip this step as it’s crucial for two reason. A) to soften the rhubarb a bit and B) to release some of its natural juices. We want that in our cake!**

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.

**Tip: As with any cake or batter, it’s best to use and bake with room temperature eggs. It ensures that the batter is well combined and that the eggs blend in smoothly.**

Add the self-rising flour, fine cornmeal, almond flour, and baking powder and stir until just combined.

**Tip: If you don’t have self-rising flour at home, you can make it at home rather easily. For every cup of all-purpose flour, mix in 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. So for this recipe you’ll need, 1 1/2 cups flour, 2 1/4 teaspoons baking powder and 1/2 teaspoon salt.**

Fold in the diced marzipan along with half of the rhubarb (with any of the accumulated juices). The batter will be thick, but that’s okay.

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 in a preheated 350°F oven 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.

Any leftover cake can be stored in an airtight container or wrapped really well in plastic wrap and be kept at room temperature for up to 3 days.

If you can’t find rhubarb or you find this recipe in a time of the year when it isn’t in season, you can also do this with strawberries. You’ll want to macerate them as well just as you would the rhubarb.

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.