Preparation Steps

• Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
• In a medium bowl, whisk together the flour, baking powder, and salt.
• In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Beat in the eggs one at a time, then stir in the vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
• Pour the batter into the prepared cake pan and spread evenly.
• In a separate small bowl, toss the chopped rhubarb with granulated sugar and almond extract.
• Spoon the rhubarb mixture evenly over the cake batter.
• Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
• Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.