Rhubarb Almond Crumb Cake
★★★★★
PREP TIME
20 minutes
COOK TIME
1 hour 15 minutes
SERVES
8 to 10
Ingredients
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
1 tablespoon
butter, for greasing the pan
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-inch pieces
Instructions
- 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.
