Anytime Rhubarb Almond Cake

🧂 Ingredients

• 2 cups all-purpose flour
• 1/2 cup blanched

  sliced almonds (plus more for garnishing top of the cake)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup butter

  softened, plus more for buttering pan
• 1 ½ cups granulated sugar
• 2 teaspoons almond extract
• 1 teaspoon vanilla extract
• 2 large eggs

  room temperature
• 1 cup sour cream
• 1/2 lb. rhubarb

  halved horizontally and cut lengthwise if thick
• 1/4 cup sliced almonds
• 2 tablespoons granulated sugar

Instructions

• 1 Preheat the oven to 350° degrees. Butter sides and bottoms of a 9-inch
  springform pan (or use nonstick cooking spray).
• 2 In a spice or nut grinder (or food processor or blender), pulse the almonds
  until finely ground. Then in a medium bowl, combine the flour, ground almonds,
  baking powder, and salt. Set aside.
• 3 With an electric mixer or stand mixer, cream the butter and sugar until light
  and fluffy; about 5 minutes. Beat in the eggs, one at a time, until mixed, then
  add the almond and vanilla extracts along with the sour cream.
• 4 Beat in the flour mixture just until mixed with no dry flour streaks.
• 5 Transfer the dough to the springform pan and smooth the batter with a spatula.
  Top with rhubarb, creating your desired pattern. Sprinkle with almonds and 2
  tablespoons of granulated sugar.
• 6 Bake 40 minutes to 1 hour, or until the top is golden and springs back when
  lightly pressed. During the last 10 minutes of baking, place a sheet of
  parchment paper over the cake if it is browning too quickly. Cool in the pan on
  a wire rack for 10 minutes before removing the sides of the pan. When ready to
  serve, sift powdered sugar on top and slice into wedges.

Nutrition Info