Ingredients
Scale
- 2 cups all-purpose flour, spooned and leveled
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into cubes
- 1 cup almond milk
- 2 large eggs
- 1 teaspoon almond extract
- 1 1/2 cups diced rhubarb (diced very small)
- 1/3 cup granulated sugar (for topping)
- 1 teaspoon ground cinnamon (for topping)
- 1/2 cup sliced almonds, crushed
Instructions
- Preheat oven to 350°F (175°C); grease a 13×9 inch baking pan.
- In a bowl, whisk flour, sugar, baking powder, baking soda, cinnamon, and salt.
- Cut in cold butter until mixture resembles coarse crumbs.
- In another bowl, whisk together almond milk, eggs, and almond extract.
- Combine wet and dry mixtures without overmixing.
- Fold in diced rhubarb.
- Pour batter into prepared pan and spread evenly.
- Mix topping ingredients in a separate bowl and sprinkle over batter.
- Bake for about 45 minutes, checking for doneness.
- Cool in the pan before slicing and serving.
Notes
Ensure rhubarb is diced very small for even texture.
Let the cake cool completely before slicing for cleaner edges.
Store leftover cake in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 1/12 of the cake)
- Calories: 290
- Sugar: 20
- Sodium: 180
- Fat: 13
- Saturated Fat: 8
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 1
- Protein: 4
- Cholesterol: 60