Description
A moist, tender cake with a delightful balance of tart rhubarb and sweet almond flavors, perfect for spring or summer gatherings.
Ingredients
Scale
For the Crust:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups fresh rhubarb, chopped into 1/2-inch pieces
- 1/2 cup sliced almonds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla and almond extracts.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add dry ingredients to the butter mixture, alternating with buttermilk, mixing just until combined.
- Gently fold in chopped rhubarb. Pour batter into prepared pan and smooth the top. Sprinkle sliced almonds evenly over the batter.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
You can customize the seasonings to taste.