Juicy Rhubarb Almond Cake - Saftig rabarberkaka med mandel

JUICY RHUBARB ALMOND CAKE

Saftig rabarberkaka med mandel

1 cake, 8 pieces

3 eggs

0.8 cup sugar

5 bitter almonds

8.8 oz Kesella

0.2 cup almond flour

0.4 cup flour

1 teaspoon baking powder

1.2 cups sliced rhubarb

1 tablespoon cane sugar

For serving:

vanilla sauce

Preheat oven to 392F.

Beat eggs and sugar until fluffy with an electric beater. Grate the bitter almonds and mix them into the batter together with Kesella (basically quark cheese but smooth, no lumps). Mix almond flour, flour and baking powder and gently stir this in. Pour in a greased, oven-proof pan, diameter approx 9 inches. Sprinkle the sliced rhubarb over the surface and sprinkle the rhubarb with cane sugar. Bake for about 40 minutes.

Allow to cool and serve with vanilla sauce (there is a recipe for that somewhere in the blog).

Enjoy!

Bella