Rhubarb Almond Honey Cake

5 from 2 reviews


For the rhubarb

  • 7 stalks rhubarb (on the thinner side)
  • 1/4 cup granulated sugar
  • 2 teaspoons orange zest
  • 2 tablespoons fresh squeezed orange juice

For the cake

  • 3/4 cup vegetable oil
  • 3 large eggs, room temperature
  • 1/4 cup plus 2 tablespoons granulated sugar
  • 1/4 cup plus 2 tablespoons light brown sugar
  • 3/4 cup wildflower honey
  • 1/4 cup plus 2 tablespoons fresh squeezed orange juice
  • 1 tablespoon orange zest
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 2 1/4 cups Bob’s Red Mill all-purpose flour
  • 3/4 cup Bob’s Red Mill almond flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt


On a large sheet pan, toss rhubarb to coat in sugar, orange zest, and orange juice. Let sit while you make your cake.

Preheat oven to 350°F. Line a 9×13 pan with parchment paper and set aside.

In a large bowl, whisk together vegetable oil, eggs, both sugars, honey, orange juice, orange zest, almond extract, and vanilla extract. Fold in all-purpose flour, almond flour, baking powder, baking soda, and salt, stirring until just combined.

Cut rhubarb stalks to size so they fit the entire length of the 9×13 pan. Cut the remaining/leftover stalk pieces into 1/2 inch pieces. Fold pieces into cake batter.

Spoon cake batter into prepared pan. Top with the longer rhubarb stalks.

Bake cake for 30-35 minutes, until just golden brown. Allow to cool completely before serving.