Rhubarb Almond Tea Cakes

5 from 1 reviews




  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!