Adorable individual rhubarb almond tea cakes are perfect for Sunday brunch!

Adorable individual rhubarb almond tea cakes are perfect for Sunday brunch!

As a Massachusetts (soon to be DETROIT! but more on that later) blogger, I absolutely love connecting with my local community. I feel so grateful to live in a time and place where I have access not only to food, but to clean, healthy, and delicious food.

There are so many options to choose from when it comes to choosing the food we eat, and I believe it is so important to make informed choices about what we put into our bodies. Yes, I am a baking blogger, but I am very particular about the ingredients and companies I choose to work with.

Local ingredients are something I feel very strongly about. Not only is it typically healthier to eat local, sustainable ingredients, but it’s also good for the environment (no trucks driving thousands of miles to stockpile every store in the country), and good for our economy (support your local farmers, people!).

I get especially excited about this time of year because there are so many amazing seasonal ingredients available to most of the country. Cooking (and in my case, baking) with seasonal ingredients not only means that it’s more likely that the ingredient is local, but it also means it’s tastier. No, wait, tastiest.

Adorable individual rhubarb almond tea cakes are perfect for Sunday brunch!

It’s high rhubarb season right now, so I’m baking with as much rhubarb as I can.

These tea cakes have rhubarb both on top and inside the cakes, so you get a bit of ‘barb in each bite.

They are also made with almond flour, which gives them the softest, most wonderful texture. It tastes almost like a sugar cookie. Seriously.

Adorable individual rhubarb almond tea cakes are perfect for Sunday brunch!

The idea for these tea cakes came about on a recent trip to Whole Foods Market. I had the pleasure of visiting the newest Whole Foods Market in Massachusetts– Whole Foods Westford— a few days before its grand opening. For those of you who aren’t familiar, Westford is about a 40 minute drive from the city, and this Whole Foods store alone makes it worth the visit.

I was immediately struck by the look of the store. It was bright, graphic, and fun. The design team that put this store together did a phenomenal job at making it enjoyable to shop in. It was bright, clean, and yet playful.

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Some of my favorite things included a huge bakery section, filled with macarons, made-in-house cookies, and a rotating CAKE FRIDGE. Like, diner-style cakes stacked layers high ready for the taking.

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For the Mass locals, get this: there is a Clover Food Lab popup in the store. It’s a permanent installation where you can pick up healthy, local meals and sandwiches. Drool.

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There are also a bunch of non-typical bulk items like a pick your own pasta station and assorted loose-leaf teas. The pasta was especially enticing for those nights you want a little rigatoni for yourself without getting an entire box that then sits in your fridge for the rest of the week. Am I right?

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And in the health & beauty section, they have the biggest assortment of natural makeup I had ever seen, along with absolutely gorgeous blocks of soap (don’t you just want to take a bath with Almond Goat Milk soap?).

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Throughout the store, there was a huge amount of energy placed on being local. There are “I’m A Local!” stickers that go along with local products to make spotting them easy.

I even learned that each Whole Foods store in the USA has someone called a “local forager,” whose job it is to source local items for the store. I absolutely loved hearing that Whole Foods Market has gone so far as to dedicate an entire job to finding local, sustainable ingredients and products for its customers.

As soon as I came home from my Whole Foods Westford fest, I knew I wanted to highlight all this local business. Which is how the idea of these teacakes was formed. I wanted to use a seasonal ingredient available in Massachusetts (and most of the country right now!), so rhubarb it was.

The result was a tea cake so good Rebe and I ate them all in like four days. Heheh.

And Mass friends, if you make it out to Whole Foods Westford, let me know! I’d love to hear what you think 🙂

RECIPE

Rhubarb Almond Tea Cakes

Ingredients

  • 1 1/2 cup all-purpose flour
  • 1/2 cup almond flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup salted butter, room temperature
  • 3 tablespoons vegetable (or canola) oil
  • 2 large eggs, room temperature
  • 1 cup granulated sugar
  • pinch orange zest (just a little)
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 cup chopped rhubarb, plus 10-15 thin 2" strips for garnish

Instructions

  1. Preheat oven to 350°F. Line 8 mini loaf pans with parchment paper.
  2. In a large bowl, sift together both flours, baking powder, and salt. Set aside.
  3. In a standing mixer with paddle attachment, whisk together butter, oil, eggs, and sugar until light and fluffy, about 2 minutes. Add in orange zest and both extracts.
  4. Turn speed to low and add in flour mixture and chopped rhubarb. Do not over mix.
  5. Pour batter evenly into mini loaf pans. Top each with 1-2 thin strips of rhubarb as a garnish. Bake for 20 minutes, or until cakes are lightly brown on the top. Allow to cool slightly before serving!

by


This is a sponsored conversation written by me on behalf of Whole Foods Market. The opinions and text are all mine.

22 comments

Reply

I’m with you on using the best quality ingredients, that’s why your baked goods are always the best! 🙂 You can really taste the difference. I have yet to try rhubarb, can’t wait to give these fancy cakes a try!

Sarah | Broma Bakery
Reply

You’re going to love them! Thanks Marina!

Reply

Perfect little cakes and love fresh, local rhubarb this time of year!

Sarah | Broma Bakery
Reply

Isn’t it fantastic? Thank you Jennifer!

Reply

I just LOVE new grocery store openings! Also, these little cakes are the sweetest and I think we should take tea breaks and eat the ALLLLL. xoxo

Sarah | Broma Bakery
Reply

Yes to all of it! XO!

Reply

I’m picking up rhubarb this weekend at the farmer’s market for galettes! It’s one of my favorite things to bake with – and these look fantastic!

Reply

Can this be made in a larger loaf pan?

Sarah | Broma Bakery
Reply

Yes, absolutely! The timing will be different… I’d guess about 50 minutes, but would check after 40 by putting a knife into the center of the loaf and seeing if it comes out clean!

Reply

Our rhubarb season is so short! I love having great recipes to try with it when it’s here though. Can’t wait to make this one.

Reply

These tea cakes are absolutely beautiful and sound divine! I love rhubarb!! For the first time in my life, I’m living super close to a Whole Foods and I love having it nearby so much!!! Even just perusing the isles and looking at all the neat food makes me so happy inside!

Reply

YES YES YES to fresh, local, and seasonal food! This post makes me smile. And the cakes sound so lovely! I like that you can see the rhubarb stalks on top of the cake.

Reply

I’m sorry, you lost me at rotating cake fridge! But actually, these tea cakes look beautiful — as always.

Reply

Absolutely gorgeous!

Reply

These tea cakes look delicious! Do you think I could bake them in a muffin tin? I don’t have any mini loaf pans…

Sarah | Broma Bakery
Reply

Yes, totally!

Reply

These cakes are fantastic – I’ve only been to one Whole Foods in London and they are amazing. I always want to browse for hours,but my boyfriend is normally there trying to speed me up!

Reply

do these lovely rhubarb tea cakes freeze well?

Sarah | Broma Bakery
Reply

Definitely!

Reply

Okay so my local Whole Foods needs to take some tips from YOUR local Whole Foods…because WHOA. That pasta bar?! My life dream.

These rhubarb cakes?! My SECOND LIFE DREAM. Love anything fruity with an almond twist!

Reply

I ran to the store to get me some rhubarb so I could bake these cakes! Cannot wait to try them!

Sarah | Broma Bakery
Reply

Oh awesome! Hope you enjoy Emily!

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