A delicious, slightly tart rhubarb almond cake that we prefer spooned warm with ice cream.
Ingredients:
1 c. unsalted butter, room temperature (a little extra to grease pan)
3/4 c. plus 3 tablespoons sugar (a little extra for pan)
1 lb fresh rhubarb stalks
1.25 c. AP flour
3/4 c. blanched almonds
1 tsp. baking powder
3/4 tsp. salt
1/2 vanilla bean, split (or use some extract)
2 large eggs
1/4 c. plain Greek yogurt or sour cream
Directions:
1. Preheat oven to 350°F. Butter a 9” cake pan and sprinkle with sugar, shaking out the excess.
2. Slice your rhubarb in half lengthwise. Save some 7-8 nice pieces to decorate the top. Chop the rest into 1/2” pieces.
3. Put flour, almonds, baking powder, and salt in a food processor or blender and pulse until you have a coarse sandy texture.
4. Put a cup of butter and 3/4 cup of sugar into a stand mixer. Scrape in your vanilla bean or add a touch of pure vanilla extract. Now whip the heck out of it until it’s soft and fluffy, this should take a few minutes. Add your eggs one at a time, and keep whipping it for another few minutes.
5. Reduce mixer speed to low and add the dry ingredients, and then add the yogurt or sour cream. Mix enough to incorporate, the dough is going to be pretty thick. Add your chopped rhubarb and fold into the mixture.
6. Put your mixture into the prepared cake pan, top with rhubarb pieces and sprinkle on the additional sugar
7. Place your pan on a rimmed baking sheet in case the juices start flowing. Bake until golden brown, rotating pan occasionally. It should take around 75 minutes.
8. They say to let cakes rest on a wire rack until cool, but definitely eat some of this warm by the spoonful. Not too early though, that sugary rhubarb mix can be molten out of the oven! Keep wrapped and enjoy for the next few days, hours, minutes, or however fast you eat delicious desserts!
