Vanilla-Almond Snack Cake with Rhubarb-Mascarpone Frosting 16 servings 20 min prep time 1 hr 30 min total time Facebook Twitter Pinterest Email Print Your Name* Your Email* Your Friend's Email* This vanilla-almond snack cake from Carey Nershi of Reclaiming Provincial, is topped with a delightful rhubarb-mascarpone frosting. Perfect for sharing! IngredientsCake1 cup granulated sugar, plus more for dusting the pan 3 eggs, room temperature or warmed slightly (see Tip) 1 teaspoon (2 to 3 pods) vanilla bean seeds or vanilla bean puree 2 teaspoons vanilla extract 1/2 teaspoon almond extract 1/4 teaspoon salt 1 cup all-purpose flour 14 tablespoons Vermont Creamery Unsalted Cultured Butter - 86% Butterfat melted and cooled Frosting1 cup rhubarb, chopped 2 tablespoons water 1 1/4 cups confectionery sugar 1/2 cup Vermont Creamery Mascarpone Directions STEP 1 Heat oven to 350°F. Grease an 8 x 8-inch cake tin and dust it with sugar. STEP 2 Combine eggs and sugar in large bowl; beat 4-5 minutes or until mixture is pale yellow and almost doubled in size. STEP 3 Add vanilla bean seeds or paste, vanilla extract, almond extract, and salt. Stir in gently. STEP 4 Sift flour over top of batter and fold in gently. Repeat with melted butter. STEP 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. STEP 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; set aside 3 tablespoons of rhubarb juice. Reserve any extra for another use. STEP 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. Carey Nershi Carey Nershi Reformed picky eater Carey Nershi shares seasonal recipes, baked goods, and beverages on her Instagram page Careynotcarrie . A post-college migration to Vermont awakened Carey’s ties to the farm-to-table culture she experienced as a child in upstate New York, developing her love of from-scratch foods made with local fare and a desire to rethink what it means to be “provincial.” Related Recipes French “Tarte aux fraises” Tea-Soaked Dates With Mascarpone Chocolate-Caramel Macadamia Nut Tart Pecan Tart Salty Honey Seed Pie Honey Cupcakes