5 from 6 votes
Rose Rhubarb Orange Cake
Rhubarb, Rose and Orange Cake
Prep Time
20 mins
Cook Time
17 mins
Total Time
37 mins
 

Celebrate rhubarb and rose season with this financier style rose rhubarb orange cake, an easy French teatime treat with reduced sugar, making it also ideal for breakfast or brunch - or dessert served with rhubarb compote and some rose macarons.

Course: Breakfast, Dessert, teatime
Cuisine: French
Keyword: French rhubarb cake, rhubarb cake, rhubarb financier, rhubarb recipes, rhubarb rose orange
Servings: 12 people
Calories: 270 kcal
Author: Jill Colonna
Ingredients
Roasted Rhubarb with Rose and Orange
  • 2 sticks rhubarb, cut into small pieces
  • 1 large unwaxed orange, juice (organic)
  • 1 tsp rose water
  • 1 tsp of the grated zest (below)
  • 2 tbsp cane sugar
Almond Cake
  • 110 g (4oz) butter, softened (unsalted)
  • 100 g (3.5oz) sugar
  • zest from 1 large unwaxed orange organic
  • 2 large eggs organic
  • 75 g (3oz) egg whites (from 2 eggs)
  • 200 g (7oz) ground almonds (almond flour)
  • 35 g (1.5oz) plain flour (all-purpose)
  • 1 tsp baking powder
  • slivered almonds, for sprinkling (optional)
Instructions
Roasted Rhubarb
  1. Preheat oven to 180°C/160°Cfan/360°F/Gas 4.  Line a 23cm non-stick cake tin with parchment paper.

  2. Wash rhubarb, cutting off the extremities and cut into 5cm sticks. Place in a non-stick roasting tin with 1tsp of the orange zest and all the juice. Add rose water and sprinkle over rhubarb with cane sugar. Roast until soft for 10 minutes. Set aside to cool.

Almond Cake
  1. In a large bowl, cream together the butter and sugar until pale and fluffy - either using a ballon whisk o mix together in a mixer.

  2. Gradually whisk in the orange zest, eggs, whites, ground almonds, flour, baking powder until mixed together.

  3. Place the roasted rhubarb in the bottom of the cake tin and top with the mixture.  Sprinkle over the slivered almonds, if using, and bake for 25-30 minutes until golden.

  4. Leave to cool in the cake tin for 10 minutes then remove and cool on a wire rack.  Brush over the rhubarb, orange and rose juices from the roasting tin onto the cake.

Recipe Notes

Store in a cool, dry place. Can keep for up to 5 days and also good for freezing.  Excellent served for breakfast or teatime with rhubarb compote.

NUTRITIONAL INFORMATION: 270 Calories per portion; 6g protein; 17g carbohydrates; 20g fat.

Jill Colonna

MadAboutMacarons.com