Gapers Block has ceased publication.

Gapers Block published from April 22, 2003 to Jan. 1, 2016. The site will remain up in archive form. Please visit Third Coast Review, a new site by several GB alumni.
 Thank you for your readership and contributions. 


Wednesday, April 17

Gapers Block

Gapers Block on Facebook Gapers Block on Flickr Gapers Block on Twitter The Gapers Block Tumblr

« Smash Cake Grand-Opening Free Food (Some of Which Will Cost You) »

Ingredient Tue Jun 02 2009


Rhubarb in cake batterMy mother's preferences dictated a lot of what I would or wouldn't eat as a kid. She wasn't really into chocolate, so I'm not really into chocolate. She loved gumdrops and ice cream--I was an easy convert. I remember asking her once about rhubarb, and she said it was "too tart," which was enough information for me to overlook it on menus. However, I wanted to start exploring new foods, and landed on this winner of a cake ingredient. Yeah, rhubarb's tart. But if you add sugar, eggs and some butter to it, rhubarb is a nice treat (although it's not the most nutritious vegetable out there, but if you're cooking with fats and carbs, you have different priorities).

I made a Rhubarb Almond Cake last night. I had some dry roasted almonds that were approaching staleness, so I emptied the bag onto a cookie sheet and toasted them for about 10 minutes in a 350° F oven.

Rhubarb Almond Cake

1 c. sugar, plus more for sprinkling
1 c. all-purpose flour, sifted
1 1/2 sticks unsalted butter, melted and cooled
2 eggs
1 t. pure almond extract
1 1/4 c. chopped rhubarb in 1-inch chunks or smaller

1. Preheat oven to 350° F.
2. Butter and flour 9-inch cake pan.
3. Scatter fruit evenly on the bottom of the pan and set aside.
4. Mix first five ingredients in a large bowl until fully combined.
5. Pour batter over fruit in the cake pan and sprinkle top lightly with sugar, this will make a nice crust.
6. Bake for 40-45 minutes or until cake tester comes out clean.


IMG_0830The result was crumbly. I'm not sure if that was the result of adding the almonds (a first in my rhubarb baking endeavors) but the flavor is great and the nuts add a subtle crunch. If cake doesn't stock your shelves, then try rhubarb in vodka, soup, or pork.

GB store

Natalie / June 5, 2009 10:09 PM

Wait, where did the toasted almonds come into play? Did you grind them up, or just throw them in whole?

GB store

Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
Read this feature »

GB store



Drive-Thru on Flickr

Join the Drive-Thru Flickr Pool.

About Drive-Thru

Drive-Thru is the food and drink section of Gapers Block, covering the city's vibrant dining, drinking and cooking scene. More...
Please see our submission guidelines.

Editor: Robyn Nisi,
Drive-Thru staff inbox:



 Subscribe in a reader.

GB store

GB Store

GB Buttons $1.50

GB T-Shirt $12

I ✶ Chi T-Shirts $15