Cooking spray
10 stalks rhubarb
3 c. all-purpose flour
1 c. almond flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt
1 c. (2 sticks) butter, softened
1 c. granulated sugar, plus more for topping
1/2 c. packed light brown sugar
4 large eggs
1 tsp. pure vanilla extract
1/2 tsp. almond extract
1 c. buttermilk
Step 1
Preheat oven to 350° and grease a 9”-x-13” baking pan with cooking spray. Pick the 5 best looking stalks of rhubarb and slice each in have vertically. Slice remaining 5 stalks ¼” thick.
Step 2
In a large bowl, whisk together flours, baking powder, baking soda, and salt.
Step 3
In another large bowl, using a hand mixer (or in the bowl of a stand mixer fitted with the paddle attachment), beat butter and sugars until creamy. Add eggs, one at a time, beating well after each addition, then add extracts. Add dry ingredients and beat until just a few dry streaks remain. Add buttermilk and beat until just combined. Fold in sliced rhubarb.
Step 4
Pour batter into pan and smooth top. Lay halved rhubarb diagonally across top of cake, trimming pieces as needed to fit. Sprinkle entire surface generously with sugar.
Step 5
Bake until golden and a toothpick inserted in the middle comes out clean, 40 to 45 minutes. Let cool before slicing.