(from the lovely Zucker, Zimt und Liebe by Virginia Horstmann)
1 pinch of salt
1 teaspoon baking powder
150g soft butter
200g ground almonds
400g rhubarb, washed, peeled, cut into pieces of about 5cm or so
2 tablespoons slivered almonds
1 tablespoon brown sugar
Preheat the oven to 180°C, line a 20cm diameter springform pan with parchment paper and grease with butter.
In a bowl, combine flour, salt and baking powder and set aside. In another bowl, mix butter and sugar with an electric hand mixer until pale and creamy. Then, add the eggs, one by one. After that, add the flour and the ground almonds. Mix until well combined.
Fill the dough into your prepared springform pan and spread the rhubarb on top of it in a fanlike kind of way. You could, of course, also cut the rhubarb stalks into dices and just scatter them on top of your cake. Then, scatter the slivered almonds on top and sprinkle with the brown sugar.
Bake for about 60 to 70 minutes. If the cake browns too much towards the end, cover with aluminium foil. Then, take out of the oven and let cool. Dust with icing sugar before serving if you like.