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• Ingredients
• 1 stick (8 oz.) butter
• 1-1/4 cup sugar
• 3 large eggs
• 1 tsp. vanilla extract or paste
• 1-2/3 cup flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 6 cups rhubarb, medium dice
• 1/2 cup sliced almonds

Prepare a 9″ springform pan by lining with parchment paper and spraying with non-stick spray. Preheat oven to 400 degrees F.

Cream butter with sugar with a mixer until it’s creamy a light-colored. Add the eggs, one at a time, until incorporated into the butter/sugar mixture. Mix in the vanilla extract or paste.

In a separate bowl, mix together the flour, baking powder, and salt. Stir the flour mixture into the butter/sugar/eggs until just mixed. Don’t overmix. Fold in the rhubarb. Transfer the batter to the prepared springform pan. Smooth the top of the batter and then sprinkle with sliced almonds.

Bake at 400 degrees F for about 50 minutes or until a toothpick comes out clean.

Cool on a wire rack.

NOTES: Do you see how much rhubarb is in this? It’s a rhubarb cake, that’s for sure. This turned out incredibly moist and very, very rhubarby. The recipe comes from kitchenculinaire. Next time I may try adding some orange zest and sprinkling sugar over the top with the sliced almonds.