Description
A moist, tender cake bursting with tangy rhubarb and nutty almond flavors, perfect for spring or summer gatherings.
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 1/2 cups fresh rhubarb, diced
- 1/2 cup sliced almonds
- 1 tsp baking powder
- 1/4 tsp salt
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in yogurt, vanilla extract, and almond extract.
- In a separate bowl, whisk flour, baking powder, and salt. Gradually fold dry ingredients into wet mixture until just combined.
- Gently fold in diced rhubarb and half of the sliced almonds. Pour batter into prepared pan and smooth top.
- Sprinkle remaining almonds over batter. Bake for 40-45 minutes, or until a toothpick inserted comes out clean.
- Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
You can customize the seasonings to taste.