German Rhubarb Almond Cake

German Rhubarb Almond Cake

Ingredients:

1 cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract
3 eggs
1 cup all-purpose flour
1/2 cup almond flour
1 teaspoon baking powder
1/2 teaspoon salt
3 cups fresh rhubarb, chopped
1/2 cup sliced almonds
Powdered sugar for dusting

Instructions:

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
In a large bowl, beat the butter, sugar, and vanilla extract until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In another bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in the chopped rhubarb gently.
Pour the batter into the prepared pan and spread it evenly.
Sprinkle the sliced almonds on top.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Dust with powdered sugar before serving.