Rhubarb Almond Crumb Cake

Adapted from Food 52
~from Savoring Time in the Kitchen

Serves 8 to 10

For the crumb topping:

2 tablespoons all purpose flour
2 tablespoons slivered almonds, chopped
2 tablespoons rolled oats
1/4 cup brown sugar
1/4 teaspoon salt
2 tablespoons unsalted butter

For the cake:

An 8-inch spring form or deep cake pan
Butter for greasing the pan

2 large eggs
1 cup granulated sugar
1/2 teaspoon salt
1 teaspoon almond extract
6 tablespoons unsalted butter, melted
1 1/4 cup all purpose flour
2 cups rhubarb, sliced into 1/2-inch pieces

Preheat the oven to 350°F.  Melt the butter and set aside to cool slightly. Butter the sides of an 8" spring form or deep cake pan.  Cut a piece of parchment paper to fit the bottom of the pan.

For the crumb, combine the dry ingredients in a small bowl. Using a fork or your fingers, gently work in the butter until small clumps form. 
 
Combine the eggs, sugar, salt, and almond extract in a large bowl. Beat the mixture on high until it 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. Place the pan on a cooling rack and remove the cake when it’s completely cool.
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