Whether it's for brunch of dessert, this Rhubarb Almond Cake is moist and the perfect balance of sweet and tart. In this recipe, fresh rhubarb and almonds are folded into a simple buttermilk batter before being baked into a moist and delicious cake.
Preheat your oven to 350° and grease a 9-inch cake pan.
In a medium mixing bowl, measure and add the flour, salt, baking soda, baking powder and nutmeg. Whisk to combine.
In a larger mixing bowl, combine the sugar, applesauce, egg, vanilla and almond extract. Whisking to combine.
Alternate adding 1/3 of the dry ingredients with 1/3 of the buttermilk mixing after each addition, repeating until all are incorporated.
Stir in the rhubarb and the 1/4 cup of sliced almonds before pouring the batter into the prepared pan.
In a small bowl, combine the sugar, 1/4 cup of almonds and butter. Spoon overtop of the cake and bake on the middle rack of your preheated oven for 30 minutes or until a tester comes out clean with only a few crumbs attached.
Allow to cool a bit before dusting with powdered sugar and serving.