1 cup (2 sticks) unsalted butter, at room temperature
¾ cup white sugar
1 pound rhubarb, trimmed
1¼ cups white, unbleached flour
¾ cup unsalted roasted almonds
1 teaspoon baking powder
½ teaspoon kosher salt
1 teaspoon vanilla
2 large eggs
¼ cup non-fat Greek yogurt
1 tablespoon white sparkling sugar
Special Equipment:One 9-inch tart pan with removable bottom.
Instructions
Preheat oven to 350 degrees.
Slice each rhubarb stalk into thirds. Set aside 6 of them, then cut the rest into ½-inch pieces.
Using a food processor, combine the flour, almonds, baking powder and salt. Pulse until mixture feels sandy to the touch.
Using either a standing or handheld mixer, beat together the butter, sugar and vanilla at medium speed for 2-3 minutes, until light and fluffy. At the eggs, one at a time, and beat another 2 minutes.
Reduce mixer speed to low, then gradually add the dry ingredients, next the yogurt. Beat until just blended, then use a rubber spatula to scrape the sides. Add the chopped rhubarb and mix again by hand.
Scrape the batter into the tart pan, smooth with spatula. Place the 6 reserved long pieces of rhubarb on top of the tart in an attractive pattern. Sprinkle with sparkling sugar.
Bake 50-55 minutes until cake is golden brown and a tester comes out clean.
Cool cake before removing side of tart pan.
Recipe by Liz The Chef at https://lizthechef.com/rhubarb-cake/