A rich and flavorful rhubarb almond pound cake with a soft dense texture and balanced sweet-tart taste.

Scale

2 cups all-purpose flour

1 tablespoon flour (for rhubarb)

1 cup butter (softened)

1½ cups sugar

4 eggs

1 teaspoon almond extract

½ teaspoon salt

1 teaspoon cream of tartar

1 cup rhubarb, thinly sliced

Optional: extra rhubarb for topping

Optional: raw sugar for sprinkling

1. Preheat oven to 350°F (175°C) and grease a loaf pan.

2. Toss rhubarb with 1 tablespoon flour and set aside.

3. Beat butter and sugar for about 8 minutes until fluffy.

4. Add eggs one at a time.

5. Add almond extract and salt.

6. Mix in flour and cream of tartar.

7. Fold in rhubarb.

8. Pour into pan and smooth top.

9. Add extra rhubarb and sugar if desired.

10. Bake about 60 minutes and cool before slicing.

Do not overmix batter.

Use room temperature ingredients.

Check cake early to avoid overbaking.