Rhubarb Almond Crumb Cake

Rhubarb Almond Crumb Cake

From "Food 52"


THE CRUMB


  • 2 tablespoons all purpose flour2 tablespoons slivered almonds2 tablespoons rolled oats1/4 cup brown sugar1/4 teaspoon salt2 tablespoons unsalted butter

THE CAKE

  • Butter for greasing the pan2 large eggs1 1/4 cup granulated sugar1/2 t. salt1 t. almond extract6 T. unsalted butter, melted1 1/4 cup all purpose flour1 t. baking powder2 cups rhubarb, cut into 1/2 inch pieces

    1. 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.
    2. 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.
    3. 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.
    4. 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.