Ingredients

• 2 cups rhubarb
• 2 tablespoons all-purpose flour
• 3 extras large eggs
• 1.25 cups white sugar
• 1.5 teaspoons vanilla extract
• 0.75 teaspoons salt
• 0.5 teaspoons almond extract
• 0.25 teaspoons ground nutmeg
• 0.67 cups olive oil
• 0.5 cups sour cream
• 1.5 cups all purpose flour
• 1 teaspoon baking powder
• 0.25 teaspoons baking soda
• 2 tablespoons sugar

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a tall-sided 8- or 9-inch round cake pan, and line the bottom with parchment.
2. 2 Toss rhubarb and 2 tablespoons flour together in a bowl.
3. 3 Beat eggs, 1 1/4 cups sugar, vanilla, salt, almond extract, and nutmeg together in a large bowl until combined, about 1 minute. With the mixer running on low, gradually drizzle in olive oil, and mix until thoroughly incorporated. Add in sour cream and mix until combined; add in remaining 1 1/2 cups flour, baking powder, and baking soda and mix until just combined. Fold in rhubarb.
4. 4 Pour batter into the prepared pan. Sprinkle remaining 2 tablespoons sugar evenly over the top.
5. 5 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 65 to 75 minutes. Cool cake in the pan for 15 minutes, then remove to a wire rack to cool completely.

Nutrition per serving