8 stalks rhubarb (divided in 2 parts ~ 1 part for macerated rhubarb and 1 part for baked rhubarb)
½ cup (1 stick) butter (divided in 3 parts (6 tablespoons for the dough, 1 tablespoon for baked rhubarb, 1 tablespoon for sliced almonds on top)
1 cup & 1 tablespoon coconut sugar divided in 3 parts (1 tablespoon for macerated rhubarb, ¼ cup for baking rhubarb and ¾ cup in the dough)
¼ cup sliced unsalted almonds
2 lemons & their zest (divided in 2 parts ~ 1 park for the baked rhubarb and 1 part for the macerated rhubarb)
1 teaspoons vanilla (divided in 2 parts) (1 part for the macerated rhubarb and 1 part for the baked rhubarb)
½ teaspoon of almond extract
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon cardamom
1 teaspoon baking powder
Preheat oven to 400 degrees.
Mix 1 cup of chopped rhubarb with the zest and juice of 1 lemon, 1 tablespoon of sugar and ½ teaspoon of vanilla. Allow to sit until your ready to use.
Toss the rhubarb stalks in a baking dish with zest and juice of 1 lemon, ¼ cup of sugar, 1 tablespoon butter, ½ tablespoon of vanilla, and ¼ teaspoon salt. Place in the pre-heated oven and bake for 10min and then turn oven down to 375 degrees.
Pulse almonds in food processor until finely ground then add flour, baking powder, cinnamon, nutmeg and cardamom and give it another quick pulse until it’s all combined (texture should be sandy).
Place 6 tablespoons of butter and remaining sugar (3/4 cup) in a large bowl and using an electric mixer on high speed beat for a few minutes until light and fluffy.
Add eggs, one at a time, to the butter and sugar mixture, beating to blend the first egg before adding the second. Then add the almond extract and beat for another few minutes until light and fluffy.
Reduce speed to low and gradually add dry ingredients followed by the yogurt until all combined.
Fold in macerated rhubarb with all the delicious liquid its in.
Scrape batter into a prepared pan. Smooth batter over with a spatula and arrange baked rhubarb on top. There will be some caramelized liquid in the dish that was used to bake the rhubarb ~ don’t throw this out! We are using this to caramelize the almonds next.
Place cake in oven and bake for 1 hour, turning half way through.
While the cake bakes, melt the remaining 1 tablespoon of butter directly into the pan used to bake the rhubarb stalks. I placed my baking dish directly on the stove. Once the butter is melted add the sliced almonds and cook on medium heat for 3-5 minutes, until the almonds look and smell caramelized. Set aside until the cake is down.
Remove the cake from the oven. Double check that a toothpick inserted into the middle comes out clean. Let the cake cool and sprinkled with the caramelized sliced almond goodness.
The cake can be stored at room temperature in an airtight container for up to 3 days.