Ingredients
1 cup all-purpose flour
1/2 cup almond flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 cup milk
1 1/2 cups chopped fresh rhubarb
2 tablespoons sliced almonds (for topping)
Powdered sugar, for dusting (optional)
Instructions
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Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
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In a bowl, whisk together all-purpose flour, almond flour, baking powder, and salt.
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In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in almond and vanilla extracts.
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Add the dry ingredients in batches, alternating with milk, mixing until just combined.
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Fold in chopped rhubarb. Pour batter into prepared pan and smooth the top.
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Sprinkle with sliced almonds.
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Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
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Cool completely before dusting with powdered sugar and serving.