| Portions |
|---|
| 8 to 10 |
Ingredients
For the cake:
- ¾ cup unsalted butter
- ½ cup sugar
- ¼ cup brown sugar
- 2/3 cup almond flour
- ½ cup all-purpose flour
- ¼ teaspoon freshly grated nutmeg
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 lemon, zested
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 5 egg whites
- 5–7 stalks rhubarb
For the topping:
- 1 cup sour cream
- 1 tablespoon brown sugar
- 1–2 teaspoons vanilla bean paste or ½ teaspoon vanilla extract
Directions
- For the cake, add the butter to a saucepan or medium skillet and place over medium heat. Allow the butter to melt, foam up, and brown, stirring occasionally. This should take around 3 to 5 minutes. Transfer to a bowl and set aside.
- Meanwhile, combine the sugar, brown sugar, almond flour, all-purpose flour, nutmeg, baking powder, salt, and lemon zest in a medium bowl. Add the browned butter to the dry mixture and beat to combine. Set the batter aside for about 5 minutes to cool slightly then mix in the vanilla extract, almond extract, and egg whites. Cover the bowl with plastic wrap and place in the fridge to chill for at least an hour or for up to one day.
- When ready to bake, heat your oven to 350ºF and lightly grease a 9-inch springform pan with non-stick cooking spray. Line the bottom of the pan with a round of parchment paper. Trim the rhubarb so that it will fit into a single layer across the bottom of the pan. If you’d like, you can arrange the rhubarb in rows, in a chevron pattern, or sort of just toss it in there.
- Pour the batter overtop and bake the cake for 35 to 40 minutes or until golden, springy, and a toothpick inserted into the middle of the cake comes out clean.
- Allow the cake to cool in the pan for 15 minutes before turning out.
- Meanwhile, make the topping by whisking together the sour cream, vanilla, and sugar.
- Serve warm or at room temperature along with a dollop of vanilla sour cream.