A Fruity Almond Cake to Make Before Rhubarb Season Ends

A couple of weeks ago, I included a photo of a rhubarb and strawberry cake that I’d had for Mother’s Day, and rudely did not include the recipe. Your exasperation was heard! You can get the recipe here.

This cake recipe comes from Ava Chambers, a food stylist, who’s the only person I know who can make cakes without a recipe. But I got her to write this one down! If you wanted, you could make just the cake and you’d have a lovely breakfast or afternoon snacking cake. I think the payoff for roasting the rhubarb and strawberries and spreading them on top of the cake, though, is much greater than the effort. So go on now, do it! Also, toss in all the optionals and get that mint in there, too. They all add more flavor and joy to this delicious cake.

Our Cookbook Club and Baking Club are about to cook through their June selections, including Yossy Arefi’s Snacking Bakes. Here’s what they loved from Tenderheart and Bread and Roses. (Sign up to cook along with them!)

Nea made a mac and cheese that sneaks in lots of peas. 

Kismet took us on a home tour for our first Nosy Neighbor. (Know any interesting homes we should check out? Reach out!)

Lastly, we know you all love Paola Navone’s fish bottle—it’s been a best seller for more than two years (we like to joke that if I try to kill a product, it’ll be a best seller, and … welp). But it may get outdone by these cutie sardine tumblers. 

I’ll be back next week with a LOT of icebreakers—we’re all going to be the life of our summer parties!

Amanda

Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I’ve written several books, including “Cooking for Mr. Latte” and “The Essential New York Times Cookbook.” I played myself in “Julie & Julia” — hope you didn’t blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.