Rhubarb Almond Cake

THE CRUMB

• 2 tablespoons white whole wheat flour (or all purpose)
• 2 tablespoons slivered almonds
• 2 tablespoons rolled oats
• 1/4 cup brown sugar
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter

THE CAKE

• Butter for greasing the pan
• 2 large eggs
• 1 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon almond extract
• 6 tablespoons unsalted butter, melted
• 1 1/4 cup white whole wheat flour (or all-purpose)
• 1 1/2 cup rhubarb, cut into 1/2-inch pieces 

Heat the oven to 350°F. Butter the bottom and sides of an 8-inch, deep, fluted tart pan or an 8-inch round cake pan.

For the crumb, combine the dry ingredients in a small bowl. Using a fork or your fingers, gently work in the butter until pea-sized lumps are formed.

Combine the eggs, sugar, salt, and almond extract in a large bowl. Beat on high until the mixture triples in volume, about five minutes. Fold in the melted butter, flour, and rhubarb. Evenly spread the thick batter into the prepared pan. Sprinkle the crumb topping evenly over the top.

Bake for 60 to 75 minutes, until the topping is deeply golden and a toothpick inserted into the center comes out clean. Remove the cake from the pan when it’s completely cool.

Serves 8-10.

VERDICT:  Wonderful!  I used 1 c. all-purpose and 1/4 c. whole wheat flour for the cake, and chopped whole almonds in place of slivered.  Nicely almondy, a little chewy around the edges.  Keep.