Rhubarb Almond Tea Cakes

5 from 1 review


  • 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


  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!