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hello from Belgium :) would like to make this recipe but need to convert the quantities. are “cups” in US standard ? or UK standard ? thank you ! looks delicious.
Hi, Eve-Ann! The cups are U.S. Standard. Here is a volume to weight chart to help with conversions.
Sally, this was great. I drizzled some rhubarb simple syrup over the top, which amped up the rhubarb flavor nicely!
Have made this 3 times now. The last time I used gooseberries that I had in the freezer. It’s my new specialty.
Thank you for this wonderful recipe! I made it with my niece and she thought it was so fun to get to crush the almonds :) I added in a tbsp of olive oil and 2 tsp of lemon juice to lighten the batter a bit, but I’m not sure if it made a big difference. It turned out very tasty either way!
We grow rhubarb in our garden but are very uncreative, so I’ve gotten tired of the standard rhubarb pie. It was great to try something new with it. Will definitely make this recipe again since we have plenty of rhubarb left!
I must have done something very wrong. I followed the recipe but the cake was dense and smelled and tasted like rye bread. I ground the toasted almonds and added white flour. Any ideas?
Hi, Fez — Hmmm, I’m not sure what happened. If you over toasted the almonds they could give a burnt or bitter flavor that might taste similar to rye bread. Is it possible your oven runs hot and you baked the cake a little too long? If so, you might try reducing the baking time. I’m sorry, without seeing the process it’s difficult to know exactly what happened.
Hi, Matilda! I’m so glad you loved the recipe, and found a way to make it your own!
I made this cake today and it tastes just lovely. Mine however came out a bit on the dry side, so I drizzled it with some syrup and lemon juice, and it not only made it more moist, but also brought out the lovely taste of rhubarb.
Nice ingenuity there, Ingeborg! Did you use a simple syrup? One of my favorite things to do with rhubarb is to make a simple syrup with it, equal parts water and sugar. The rhubarb gets all soft and mushy, you can strain it out, and then use the leftover rhubarb on top of pancakes or French toast or something. Or just eat it!
I used an elderflower syrup. I will try to make the rhubarb syrup as you suggested, since spring has arrived here in Denmark alongside the first rhubarbs.
I wish I had access to elderflowers! Enjoy!
What weight of almond flour would you use if you were not going to process the almonds yourself?
Hi, Rose James! I would try 3 oz or 85 g almond flour.
Thanks! And I just happen to have some rhubarb in the fridge today …
This sounds lovely. I’d like to use the Almond Flour I have (Trade Joe’s is nice and coarse), would the substitute be 2/3 cup almond flour for the whole almonds? Or would you recommend less almond flour? Thanks!
Hi, Florida! I would use less — about a 3/4 cup should do it! Let us know how it turns out!
This is a very unique way to make cake. Very different and uncommon ingredients used.