Along with Mother’s Day, warm weather and the onset of summer merriment, May brings us peak Rhubarb season. For those looking to #eatseasonally, we’ve got this amazing recipe. This cake is amazingly moist and sweet, contrasted by the tartness that shines through in almost every bite.

Recipe

Rhubarb Almond Cake

Name: Rhubarb Almond Cake
Total time: 1 h 40 min
Yield: 8 servings
Ingredients: 1 C (2 sticks) unsalted butter, room temperature, plus more for pan; 3/4 C plus 3 T sugar, plus more for pan; 1 lb rhubarb stalks, trimmed; 1 1/4 C all-purpose flour; 3/4 C blanched almonds; 1 t baking powder; 3/4 t kosher salt; 1/2 vanilla bean, split lengthwise; 2 large eggs; 1/4 C plain Greek yogurt or sour cream

Total Time: 1 Hour 40 Minutes | Active Time: 20 Minutes | Serves Eight

Ingredients:

1 C (2 sticks) unsalted butter, room temperature, plus more for pan
3/4 C plus 3 T sugar, plus more for pan
1 lb rhubarb stalks, trimmed
1 1/4 C all-purpose flour
3/4 C blanched almonds
1 t baking powder
3/4 t kosher salt
1/2 vanilla bean, split lengthwise
2 large eggs
1/4 C plain Greek yogurt or sour cream

Special Equipment:

One 11x8" tart pan or one 9"-diameter tart pan with removable bottom.

Directions:

Preheat oven to 350°. Butter tart pan and sprinkle with sugar, tapping out excess.
Slice rhubarb in half lengthwise. Set 8 of the prettiest pieces aside for the top of the cake; chop remaining rhubarb into 1/2" pieces.
Pulse flour, almonds, baking powder, and salt in a food processor until almonds are finely ground (texture should be sandy).
Place 1 cup butter and 3/4 cup sugar in a large bowl. Scrape in seeds from vanilla bean; reserve pod for another use. Using an electric mixer on high speed, beat until light and fluffy, about 4 minutes. Add eggs, one at a time, beating to blend first egg before adding second. Beat until mixture is pale and fluffy, about 4 minutes.
Reduce speed to low and gradually add dry ingredients, followed by yogurt. Beat, scraping down the sides of bowl as needed, just to combine (batter will be thick). Fold in chopped rhubarb and scrape batter into prepared pan. Smooth batter and arrange reserved rhubarb over top; sprinkle with remaining 3 tablespoons sugar.
Place tart pan on a large rimmed baking sheet (to catch any rogue juices) and bake, rotating once, until cake is golden brown and rhubarb on top is soft and beginning to brown, 70–80 minutes. Transfer to a wire rack and let cake cool before removing from pan.

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