advice on rhubarb almond cake
whatever you do don't make this cake. don't make this cake because you will eat way way too much. don't make this cake because you will negotiate with yourself that it is wholly acceptable to eat cake for breakfast, and cake right before brushing your teeth. don't make this cake because you're friends and co-workers will like it way way too much. don't make this cake because rhubarb is in season and it won't be for too long.
i found this recipe in a recent issue of bon appetit here, i adapted mine a little to reflect the constraints of my pantry. also i didn't have a spring form pan but i found a parchment lined cake pan worked out just fine.
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the way to go
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
3/4 cup + 3 tablespoons sugar
1 lb rhubarb stalks, trimmed
1 1/4 cups flour
3/4 cup almond flour
1 tsp baking powder
3/4 tsp salt
1 tsp vanilla extract
1 tsp of almond extract
1/4 cup plain Greek yogurt
preheat oven to 350 degrees. butter cake pan and sprinkle with sugar, tapping out excess. slice rhubarb in half lengthwise (quarter if very long). set 8 of the prettiest pieces aside for the top of the cake. chop remaining rhubarb into 1/2 inch pieces and set aside.
place 1 cup butter and 3/4 cup sugar in a large bowl. 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 tbsp. sugar.
place cake 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. tansfer to a wire rack and let cake cool before removing from pan.