Ingredients:
For the Cake:
1 1/2 cups all-purpose flour
1 cup sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup sour cream or Greek yogurt
1/2 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
For the Rhubarb Topping:
2 cups rhubarb, cut into 1/2-inch pieces
1/4 cup sugar
1 tablespoon all-purpose flour
For the Almond Crumb Topping:
1/2 cup sliced almonds
1/4 cup all-purpose flour
1/4 cup sugar
1/4 cup unsalted butter, cold and cut into small pieces
Instructions:
1. Prepare the Rhubarb:
In a medium bowl, toss the rhubarb pieces with 1/4 cup sugar and 1 tablespoon flour. Set aside. This will help the rhubarb release less liquid and thicken up while baking.
2. Prepare the Cake Batter:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a large bowl, cream together the softened butter and 1 cup sugar until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition.
Stir in the sour cream and vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
3. Assemble the Cake:
Spread the cake batter evenly in the prepared pan.
Scatter the rhubarb pieces over the batter, pressing them gently into the batter.
4. Prepare the Almond Crumb Topping:
In a small bowl, combine the sliced almonds, 1/4 cup flour, and 1/4 cup sugar.
Cut in the cold butter pieces with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Sprinkle the almond crumb topping evenly over the rhubarb and batter.
5. Bake the Cake:
Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is golden brown.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. Serve:
Once cooled, slice and serve the cake. It’s delightful on its own or with a dollop of whipped cream or a dusting of powdered sugar.
