Ingredients
Scale
- 4 tablespoons unsalted butter, melted
- ½ cup light brown sugar
- 1 lb fresh rhubarb, cut into ½ to 4-inch pieces
- 1 ½ cups fresh or frozen raspberries
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 1 ½ cups bleached all-purpose flour
- ½ cup ground almonds
- 1 ½ teaspoons baking powder
- ½ teaspoon Diamond Crystal fine kosher salt
- 1 cup unsalted butter, room temperature
- 1 ¼ cups granulated sugar
- 1 teaspoon pure vanilla extract
- 4 large eggs, room temperature
- ⅓ cup sour cream (14% fat) or full-fat Greek yogurt
Instructions
- Preheat the oven to 325°F and prepare a 9-inch springform pan with parchment and butter.
- Melt butter and brown sugar in a saucepan, then pour into the prepared pan.
- Combine rhubarb, raspberries, granulated sugar, and cornstarch; let the mixture rest.
- In a separate bowl, whisk together flour, ground almonds, baking powder, and salt.
- Cream butter and sugar, then add eggs one at a time. Mix in vanilla.
- Alternate adding the dry mix and sour cream to the wet mixture until combined.
- Layer the fruit mixture on top of the caramel, then add the cake batter.
- Bake for 1 hour 40 minutes to 1 hour 50 minutes, then cool before serving.
Notes
Use fresh rhubarb and berries for the best flavor.
Don’t skip the resting time for the fruit mixture; it enhances flavor.
Monitor baking time, as the cake’s height might need extra time to bake fully.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg