This cake rocked. For real. Sweet, salty, crispy, crunchy, moist, dense, chewy, tart…it had it all. And, gosh, is it pretty. I can’t wait to adapt this recipe through the seasons, substituting the rhubarb for cherries, apples, peaches, and such.
Oh, and it’s pretty easy to make. Impress your friends.
Find the recipe here: Bon Appetit: Almond-Rhubarb Cake
Find the video tutorial here: Sweet Spots: Almond-Rhubarb Cake