Ingredients
Equipment
Method
Prep and mix the batter
- Preheat oven to 350°F and grease a 9-inch springform pan, keeping the pan ready near the mixing station.
- Cream butter and sugar until fluffy, then beat in eggs one at a time and add almond extract, mixing just until smooth.
- Whisk together all-purpose flour, almond flour, baking powder, and salt in a separate bowl until the powders are evenly combined.
- Add the dry ingredients to the butter mixture alternating with milk, mixing until just combined to avoid overworking the crumb.
Assemble and bake
- Pour batter into the prepared pan and arrange rhubarb pieces on top, pressing them slightly into the batter so they stay put.
- Sprinkle sliced almonds over the top for a golden crust, then bake at 350°F for 45-50 minutes until golden and a toothpick comes out clean.
Cool and finish
- Cool in the pan for 30 minutes so the cake sets without collapsing, then remove from the pan.
- Dust with powdered sugar before serving so the top looks softly speckled.
Notes
For the cleanest slices, cool the cake fully before cutting; if needed, refrigerate covered for up to 3 days and bring to room temperature before serving. Freezing is yes: wrap tightly and freeze up to 2 months, then thaw overnight in the fridge. For a lighter texture, use fine almond flour and avoid overmixing once the flour is added. If you want a lower-sugar option, reduce sugar slightly and rely on the rhubarb’s tartness for balance.