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Vanilla-Almond Snack Cake with Rhubarb-Mascarpone Frosting



prep time:

20 mins

cook time:

40 mins

Total time:

1 hour 0 mins




  • 1 cup granulated sugar plus more for dusting the pan

  • 3 eggs, room temperature or warmed slightly (see Tip)

  • 1 teaspoon vanilla bean seeds or vanilla bean puree

  • 2 teaspoons vanilla extract

  • ½ teaspoon almond extract

  • ¼ teaspoon salt

  • 1 cup all-purpose flour

  • Vermont Creamery Unsalted Cultured Butter, melted and cooled

    14 tablespoons

  • 1 cup rhubarb, chopped

  • 2 tablespoons water

  • 1 ¼ cups confectionery sugar

  • Vermont Creamery Mascarpone

    ½ cup


  1. Heat oven to 350°F. Grease an 8 x 8-inch cake tin and dust it with sugar.
  2. Combine eggs and sugar in large bowl; beat 4-5 minutes or until mixture is pale yellow and almost doubled in size.
  3. Add vanilla bean seeds or paste, vanilla extract, almond extract, and salt. Stir in gently.
  4. Sift flour over top of batter and fold in gently. Repeat with melted butter.
  5. Pour batter into prepared cake pan. Bake 35-40 minutes or until it has turned golden brown and begun to pull away from edges of pan. Remove from oven and run a knife around edges of pan. Let cake cool in pan for 5 minutes, then turn out onto wire rack. Let cool completely.
  6. Combine chopped rhubarb and 2 tablespoons water in blender or food processor. Blend until a smooth puree forms. Place a sieve over a bowl or measuring cup. Transfer puree to sieve and press to push liquid through. Discard pulp and set aside 3 tablespoons of rhubarb juice. Reserve any extra for another use.
  7. Combine reserved 3 tablespoons of rhubarb juice, 1 1/4 cups confectionery sugar, and 1/2 cup mascarpone in large bowl; stir until a smooth frosting forms. Spread frosting over cooled cake. Top with sprinkles or chopped almonds. Cut into squares. Refrigerate until chilled, or serve immediately if you can't wait.