rhubarb almond cake

We are finally getting what we always wanted guys – warm weather and seasonal cakes.  I mean really, is there anything better?  I stopped wearing my coat March 20th, which was roughly six weeks too early but I don’t eff around with jackets past the first day of spring.  I drive with my windows down as soon as it inches past 55 degrees and I impulse purchase rhubarb like it’s going out of style.The two stalks of rhubarb I bought for this cake were verging on baseball bat size and I had no plan with what to do with them but they were that gorgeous shade of pink that says “take me home and display me on your kitchen counter like someone who has a clean kitchen counter.” I pinterested my way through every rhubarb recipe the world wide web has to offer and landed on this almond rhubarb cake.  It feels nicely simple and french and flirts with the line between breakfast and dessert, which is nearly always my favorite gray area. I did end up forgetting to add the almond meal called for in this recipe, which was a real kick in the pants since I specifically went to trader joe’s for the almond meal.  As a result, I think the cake came out a bit lighter and springier which was lovely anyways, but I’m definitely going to try it with the almond meal next time $6 worth of rhubarb finds its way home with me.  This cake is best served with a dusting of powdered sugar and eaten when standing next to an open window with no jacket on.  At least that’s how I did it.

rhubarb almond cake

(recipe mistakenly adapted from floating kitchen)

1 cup plus 1 tablespoon sugar, divided

1/2 cup unsalted butter, room temperature

2 eggs

1 cup greek yogurt

3/4 teaspoon vanilla

1/4 teaspoon almond

1 tsp baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 large stalk rhubarb, trimmed into 1 1/2 inch pieces

1/3 cup sliced almonds

powdered sugar for dusting

directions

Preheat your oven to 350 degrees and line the bottom of a spring form pan or a 9×9 inch square pan with parchment paper.

In a medium bowl, combine the flour, baking powder, baking soda, and salt together.  In your stand mixer, beat sugar and butter on medium speed until light and creamy.  Add in the eggs one at a time, mixing after each one.  Then beat in the yogurt, vanilla, and almond extract.

Stir in your dry ingredients in 3 additions until combined.  Pour half the batter into your prepared pan and arrange half the rhubarb on top.  Repeat with the remaining batter and rhubarb.  I tried making this into a design and it was a huge fail so let’s pretend the pattern doesn’t matter.  Sprinkle the sliced almonds and remaining tablespoon of sugar on top.

Bake for 45 minutes until the top of the cake springs back to the touch.  Cool on a wire rack and dust with powdered sugar when cool.

Enjoy!