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Course Dessert Recipes
6-7cupsrhubarbmedium diced (about 6-7 foot long stalks)
1 ⅔cupsall purpose flour
½cupof sliced almonds
Preheat oven to 425 F. Grease a 10 inch spring pan.
Mix flour, baking powder and salt. Set aside.
Cream butter with sugar for about 5 minutes. Yes. 5 minutes. Set a timer. You want the sugar and butter to become ONE.
Add one egg at a time until well incorporated.
Turn mixer on low and slowly add the flour mixture.
Don’t over mix
Fold in the cut rhubarb and transfer batter to the springform pan.
Smooth the top. Sprinkle on the almonds.
Bake for about 35 minutes or until an inserted toothpick comes out clean.
Let cool on wire rack.
Hint: place your springform pan on a sheet pan or wrap foil around it before placing in the oven. If your pan is not TIGHT it will leak and batter will drip on the bottom of the oven and burn. Your smoke alarms may or may not go off....not that I know from experience or anything.