Ingredients
1 teaspoon Butter (for Greasing The Pan)
2 wheels Large Eggs
1/4 cups Brown Sugar
1/4 teaspoons Salt
1 teaspoon Almond Extract
2 Tablespoons White Whole Wheat Flour (or All-purpose)
Method
Sources
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Recipe1M+
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Pure almond — frangipane, amaretti, cherry pie enhancement
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Pure almond — frangipane, amaretti, cherry pie enhancement
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
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preheat the oven to 350 degrees f. butter the bottom and sides of an 8-inch, deep, fluted tart pan or 8-inch springform pan for the crumb, combine the dry ingredients in a small bowl. using a fork or your fingers, gently work in the butter until pea-sized lumps are formed. for the cake, combine the eggs, sugar, salt, and almond extract in a large bowl. beat on high until the mixture triples in volume, about 5 minutes. fold in the melted butter, flour, and rhubarb. evenly spread the thick batter into the prepared pan. top with the crumb mixture. bake for 60-75 minutes, until the topping is deeply golden and a toothpick inserted into the center comes out clean. remove the cake from the pan when its completely cool.