Rhubarb Almond Crumb Cake
by Bob Vivant
Pretty pink slices of rhubarb suspended in a dense, moist, golden cake. Have a little slice for breakfast with a spoonful of crème fraîche. Or serve it up for dessert, alone or next to a scoop of vanilla bean ice cream. The batter is versatile enough to work with most any fruit. If you make it with a sweeter fruit, consider reducing the amount of granulated sugar in the batter.
- Butter for greasing the pan
- 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
- 2 large eggs
- 1 1/4 cups granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon almond extract
- 6 tablespoons unsalted butter, melted
- 1 1/4 cups white whole wheat flour (or all purpose)
- 1 1/2 cups rhubarb, cut into 1/2" pieces
1Preheat the oven to 350°F. Butter the bottom and sides of the baking pan.
2For 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.
3Combine 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.
4Bake for 60-75 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.
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