Rhubarb And Almond Cake

• 15 tbsp butter, softened
• 1 cup granulated sugar
• 3 None large eggs
• 1 tsp vanilla extract
• 1 cup ground almonds
• 1 cup all-purpose flour, plus 2 tbsp
• 1 tsp baking powder
• 10.5 oz rhubarb, trimmed to 2 inch pieces
• 2 tbsp jam, melted
• 2 tbsp sliced almonds, lightly toasted

1. Preheat oven to 325u0b0F. Butter and line an 8 inch springform pan with parchment paper.
2. Beat butter and sugar until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Fold in ground almonds. Sift in flour, baking powder and a pinch of salt and mix until combined. Fold in 2/3 of the rhubarb. Transfer to prepared pan and smooth surface. Sprinkle remaining rhubarb over top. Bake for 1 hour 10 mins, or until a skewer inserted in the center comes out clean.
3. Let cool in pan for 5 mins then brush generously with jam and sprinkle with almonds.

butter, sugar, eggs, vanilla, ground almonds, flour, baking powder, rhubarb, almonds

Taken from recipes-plus.com/api/v2.0/recipes/32112 (may not work)