Rhubarb and Amaretto ‘Cake’



The 1st August was ‘forage in the pantry’s’ 1st Birthday, hurrah! Some spritely rhubarb was nestled patiently outside in the garden so I stole it for this sweet celebration cake. However, cake, torte or tart- I don’t know? It has an impressively gooey and unthinkably moreish texture with a layer of juicy rhubarb and a sinful almond paste spooned slutily on top. But, regardless, its one of those recipes that surprises me with its flavour every time I make it (and equally makes me angry as I merrily start and  get everything ready only to get to the step that says ‘leave to dry overnight’ which I always seem to forget). It has a  very moist texture and, like I say, the recipe suggests leaving the rhubarb to drain overnight once cooked. I was too impatient and left it a hour or so which was effective but it was very gooey but still delicious. I thought however, that this recipe was finally worth sharing as it was first kindly shared with me a while ago.

  • 1kg rhubarb, chopped
  • 300g caster sugar
  • 1 cinnamon stick
  • 300g amaretti biscuits
  • 175g butter
  • 90ml Amaretto liqueur
  • 3 eggs
  • 40g plain flour
  • Icing sugar to serve
  • Mascarpone and ground cinnamon to serve
  1. Place the chopped rhubarb, 250g caster sugar, the cinnamon stick and a splash of water in a pan and simmer until tender but chunky. Drain the rhubarb in a sieve to dry out the mixture and set aside covered overnight. (Or for at least 1-2 hours if you can’t resist or want a moisture texture). You want a fairly dry soft rhubarb compote that won’t add to much moisture into the cake.
  2. Preheat the oven to 170°C and line a 23cm spring form tin.
  3. Place the amaretti biscuits in a food processor and blitz to fine crumbs. Add the diced butter, amaretto, eggs, the remaining sugar, and the flour. Blitz to combine to a blended paste and chill.image
  4. Spoon half the mixture into the lined tin, top with the rhubarb and then top with the remaining almond paste and smooth and level off.
  5. Bake for 30-50 minutes until golden and firm to touch. Depending on how wet the rhubarb was it may vary on the timing.
  6. Leave to cool before dusting with icing sugar. Serve with a generous spoonful of sweetened and cinnamon speckled mascarpone. (Keep in the fridge as it is very moist and will go off quickly- especially in this weather!)