Step 1

Preheat your oven to 350F

Step 2

Lightly grease an 9 inch springform pan and place a round of parchment paper at the bottom.

Step 3

Cream the butter and sugar in the bowl of a stand mixer or with electric mixers until light and fluffy. This will take a couple of minutes. Don't skip this step, the creaming incorporates air into the batter that helps the cake bake up light and fluffy.

Step 4

Add in the eggs one at a time, beating the mixture between each addition until they are fully incorporated.

Step 5

Add the flour, baking powder, and then the milk or half and half, along with the almond extract. Mix until combined.

Step 6

Spread the batter into your prepared pan, making sure it is relatively even.

Step 7

Scatter the chopped rhubarb over the top of the cake, pressing it in just a little bit.

Step 8

Scatter the raw sugar and sliced almonds over the cake

Step 9

Bake for about 30-40 minutes, until set in the middle, and golden brown on top. Let the cake cool for about 10 minutes before carefully unlatching the pan.