This Rhubarb Cake combines an almond-scented, light, buttery cake base with tart rhubarb on top for an elegant summer brunch or dessert.

all purpose flour almond flour baking powder baking soda salt unsalted butter granulated sugar eggs vanilla extract almond extract buttermilk rhubarb turbinado or granulated sugar

1. Preheat your oven to 350 degrees F. Generously grease a 9-inch springform pan and set aside. 2. In a medium bowl, whisk together the flour, almond flour, baking powder, baking soda, and salt. Set aside.

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3. In the bowl of a stand mixer fitted with the paddle attachment, or a hand mixer, cream together the butter and sugar on medium-high speed until pale and fluffy.

4. Add the eggs one at a time, beating on medium speed until fully incorporated after each addition. Add the vanilla and almond extracts and beat briefly to combine.

Add The Eggs

5. Add a third of the flour mixture and beat on low speed until combined, then add half the buttermilk and beat on low speed again. Repeat with remaining third of flour mixture, the rest of the buttermilk, and end with the last third of the flour mixture. Beat on low speed until the batter is smooth, but do not overmix.

Add The Flour

6. Scrape batter into the prepared pan and smooth it out. Arrange the rhubarb over the top and brush with the butter, then sprinkle with the remaining sugar.

7. Bake for 45-50 minutes, or until edges of cake are browned and a toothpick inserted in the center of the cake comes out clean. Cool completely before serving.