Rhubarb Almond Tea Cakes

• Produce

  • 1 cup Rhubarb
  • 3 tbsp Vegetable

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 1/2 cup All-purpose flour
  • 1 tsp Almond extract
  • 1/2 cup Almond flour
  • 1 tsp Baking powder
  • 1 cup Granulated sugar
  • 3/4 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter, salted

• Other

  • pinch orange zest (just a little

Found on bromabakery.com

Description

Ingredients

• 1½ cup all-purpose flour
• ½ cup almond flour
• 1 teaspoon baking powder
• ¾ teaspoon salt
• ½ cup salted butter, room temperature
• 3 tablespoons vegetable (or canola) oil
• 2 large eggs, room temperature
• 1 cup granulated sugar
• pinch orange zest (just a little)
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1 cup chopped rhubarb, plus 10-15 thin 2 strips for garnish

Directions

• Preheat oven to 350°F. Line 8 mini loaf pans with parchment paper.
• In a large bowl, sift together both flours, baking powder, and salt. Set aside.
• In a standing mixer with paddle attachment, whisk together butter, oil, eggs, and sugar until light and fluffy, about 2 minutes. Add in orange zest and both extracts.
• Turn speed to low and add in flour mixture and chopped rhubarb. Do not over mix.
• Pour batter evenly into mini loaf pans. Top each with 1-2 thin strips of rhubarb as a garnish. Bake for 20 minutes, or until cakes are lightly brown on the top. Allow to cool slightly before serving!