Rhubarb almond cake

We’ve been a total rhubarb kick lately, but who could blame us? After all, this early summer plant is totally versatile, its tart flavor the perfect complement to sweeter fruits. Plus, its pink color is really pretty, adding a touch of beauty to even ordinary dishes. Today, we’re pairing it up with almonds for the lightest, airiest cake yet. Eat for breakfast, as dessert, or with tea for a delightful, seasonal treat.