Rhubarb Almond Crumble Cake

1. Preheat the oven

Preheat your oven to 350 degrees Fahrenheit and position the oven rack to the lower-middle. This helps ensure even baking.

2. Prepare the baking pan

Grease an 8-inch square baking pan and line it with parchment paper. This makes it easier to remove the cake once baked.

3. Make the streusel

For the streusel, mix together ½ cup of flour, ½ cup sliced almonds, ¼ cup sugar, 4 tablespoons melted butter, and ¼ teaspoon salt in a medium bowl. Set this mixture aside.

4. Prepare rhubarb mixture

In a large bowl, whisk together ¾ cup sugar, 1.5 teaspoons cornstarch, and 1 teaspoon lemon zest. Add the rhubarb pieces and drizzle with 2 tablespoons of melted butter. Stir until everything is well coated, then press the mixture into the prepared pan.

5. Combine dry ingredients

In another medium bowl, whisk together 1 cup of flour, 1.5 teaspoons ground cardamom, 1 teaspoon baking powder, and 0.5 teaspoon salt. Set these dry ingredients aside.

6. Prepare wet mixture

In a large bowl, whisk together 1 cup sugar and 2 eggs for about 45 seconds, until the mixture is thick and homogeneous.

7. Add butter and other wet ingredients

Gradually whisk in 6 tablespoons of melted and cooled butter into the egg mixture. Then add ½ cup sour cream, 1 teaspoon lemon zest, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract, mixing until smooth.

8. Combine wet and dry ingredients

Add the dry ingredients to the wet mixture and whisk until just combined. Be careful not to overmix.

9. Pour batter over rhubarb

Pour the batter over the rhubarb mixture in the pan and spread it evenly.

10. Add streusel topping

Break the prepared streusel into small clumps and sprinkle it over the batter in an even layer.

11. Bake the cake

Bake the cake in the preheated oven for 45-50 minutes, or until it is golden brown and a toothpick inserted into the center comes out clean.

12. Cool the cake

Once baked, transfer the pan to a wire rack and let the cake cool for 20 minutes.

13. Loosen and invert the cake

Run a knife around the edges of the pan to loosen the cake, then invert it onto a serving platter. Let it cool for another 10 minutes.

14. Add jelly glaze

Microwave 2 tablespoons of red currant jelly for about 20 seconds until it becomes fluid. Dab the jelly over the top of the cake using a pastry brush to give it a glossy finish.

15. Serve the cake

Serve the cake warm or at room temperature. Enjoy your delicious Rhubarb Almond Crumble Cake!