Rhubarb Cake with Almonds

2014 has been treating me well so far. Sometimes, it's just wonderful how life surprises you if you just let it. In fact, I'm still so overwhelmed from all the good that has happened to me in the past few weeks that I don't know what to say. But I have a delicious recipe to share with you. Rhubarbs are in season. It's spring in my kitchen - and in my heart.

Recipe
(from the lovely Zucker, Zimt und Liebe by Virginia Horstmann)

100g flour
1 pinch of salt
1 teaspoon baking powder
150g soft butter
150g sugar
2 eggs
200g ground almonds
400g rhubarb, washed, peeled, cut into pieces of about 5cm or so
2 tablespoons slivered almonds
1 tablespoon brown sugar

Preheat the oven to 180°C, line a 20cm diameter springform pan with parchment paper and grease with butter.

In a bowl, combine flour, salt and baking powder and set aside. In another bowl, mix butter and sugar with an electric hand mixer until pale and creamy. Then, add the eggs, one by one. After that, add the flour and the ground almonds. Mix until well combined.

Fill the dough into your prepared springform pan and spread the rhubarb on top of it in a fanlike kind of way. You could, of course, also cut the rhubarb stalks into dices and just scatter them on top of your cake. Then, scatter the slivered almonds on top and sprinkle with the brown sugar.

Bake for about 60 to 70 minutes. If the cake browns too much towards the end, cover with aluminium foil. Then, take out of the oven and let cool. Dust with icing sugar before serving if you like.