Rhubarb Almond Crumb Cake

Preheat the oven to 350°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 it’s completely cool.