Pretty sure everyone has seen or tried this Marcella DiLonardo recipe in the last month or so, CBC did a feature and BC rhubarb has been available at the market for the last couple weeks! A brilliant brunch or snack cake (and especially lovely to look at) – enjoy!
1 1/2 c. flour AND 1/2 c. almond flour
1 t. baking powder AND 1/2 t. fine sea salt AND 1/4 t. nutmeg
1/2 c. butter, softened AND 3/4 c. turbinado sugar
1 t. EACH vanilla AND almond extract
3/4 c. full-fat sour cream
1 lb. fresh rhubarb, trimmed, halved vertically and cut diagonally into 2-inch pieces
For the topping – 1 T. melted butter AND ~2 T. turbinado sugar
Preheat the oven to 350, butter an 8 x 8 cake pan, line it with parchment so that it has 2 overhanging ‘handles’, and butter the parchment.
In a medium bowl, whisk together the five dry ingredients, and then use your electric mixer to beat together the butter and sugar for a few minutes until fluffy. Add the eggs, one at a time, beating in between and scraping down the sides of the bowl as needed. Mix in the vanilla and almond extract and then mix in the sour cream. Once everything is in, scrape down the sides of the bowl and then give the mix another good beating for a minute or so.
Scrape the batter into your prepared pan and level off the top. Arrange the rhubarb pieces into 3 uniform rows with a chevron pattern, use a pastry brush to brush all with the melted butter and then generously sprinkle with more turbinado sugar.
Bake for about 30 minutes until a toothpick comes out of the center clean. This is a very dense cake so it’s difficult to tell when it’s done – I also like to use my instant thermometer and aim for a 200 degree internal temperature.
Allow the cake to cool completely before using the parchment handles to remove to a plate or cutting board for serving.