Rhubarb Cake

Ingredients

• 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

Directions

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. 
2. In a large bowl, whisk together flours, baking powder, baking soda, and salt.
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. 
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.
5. Bake until golden and a toothpick inserted in the middle comes out clean, 40 to 45 minutes. Let cool before slicing.