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rhubarb almond cake with powdered sugar and candied orange slices
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4.56 from 9 votes

Rhubarb, Orange and Cardamom Cake

A golden almond cake bursting with tart juicy rhubarb, sweet orange, and earthy citrusy cardamom. It’s as vibrant and alluring as a summer sunset.
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Brunch, Dessert
Cuisine: American
Servings: 12
Calories: 323kcal


  • 3 cups rhubarb diced into ½ inch pieces
  • 1 cup sugar plus 1 tablespoon for topping
  • grated zest of 1 orange, plus ½ cup fresh orange juice
  • 1 cup butter melted room temperature
  • 3 large eggs
  • 1 cup all purpose flour 4¼ ounces or 120 grams
  • 1 cup blanched almond flour 95 grams
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cardamom
  • 2 tablespoons sliced almonds


  • Grease a 9” spring form cake pan with butter or oil spray. You can also cut a parchment paper and place it on the bottom and grease the sides. Preheat the oven to 350 degrees F. Zest the orange. Cut into half and then squeeze out the juice - you need half cup of juice.
  • Rinse and dry the rhubarb. Cut into small ½ inch cubes. Add rhubarb to a bowl and sprinkle half a cup of sugar on it. Lightly mix and allow the sugar to dissolve 20 to 30 mins
  • Melt butter in a large bowl by microwaving it for 30 to 40 seconds. Remember not to make it too hot. Add orange zest, orange juice and remaining half cup of sugar. Whisk together until well blended. Add eggs.
  • Mix the butter and eggs.
  • In another bowl add all purpose flour, almond flour, baking powder, cardamom powder and salt. Mix it well.
  • Add the dry ingredients to the egg mixture and mix well. Add the rhubarb mixture and gently fold it in the batter.
  • Pour the batter into the prepared pan. Sprinkle the sliced almonds and one tablespoon of sugar on top. Bake at 350 F for 40 mins to an hour or until a wooden skewer in the center comes out clean. If the top starts to brown before the cake is fully cooked, cover it with aluminum foil for the last 10 minutes or so.
  • Allow it to cool on a cooling rack for 20 minutes before opening the spring form pan. Cool completely and cut into slices.



How to Serve 
This is a perfect cake to serve at parties, get togethers and special occasions like birthdays, anniversaries, mothers day or fathers day! Although the cake tastes delicious as is here are a few ways to fancy it up:
  • Dust the cake with powdered sugar 
  • Enjoy with a scoop of vanilla ice cream
  • Add some sweetened whipped cream on top
This cake has nice crisp edges and pillowy soft center. Keep it at room temperature for a day. Any leftovers can be refrigerated for up to a week. You can also freeze individual slices.


Calories: 323kcal | Carbohydrates: 29g | Protein: 5g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 250mg | Potassium: 166mg | Fiber: 2g | Sugar: 17g | Vitamin A: 563IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 1mg
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