Ingredients
butter,for the skillet
⅔cupwhole almonds with skins,or ¾ cup almond flour
¾cupgranulated sugar,divided
1medium orange,zested
1cupall purpose flour
1¼tspbaking powder
⅛tspsalt
½cupunsalted butter,(1 stick) room temperature, cut into slices
3large eggs
1tspvanilla extract
8ozrhubarb,(2 to 3 stalks or about 2 cups), leaves removed, cut in 1 inch-slices
powdered sugar,for sprinkling
Preparation
Preheat the oven to 350 degrees F. Generously butter a 10-inch ovenproof skillet with a heatproof handle.
Spread the almonds on a baking sheet and bake for 8 to 10 minutes or until they smell toasty. Cool briefly.
In a food processor, add the almonds, ¼ cup of granulated sugar, and orange zest. Process until the mixture looks like coarse sand.
Transfer the mixture to a bowl. Remove ¼ cup of the almond-sugar mixture for the topping and set aside.
Add the flour, baking powder, and salt to the almond-sugar mixture in the bowl. Whisk to combine.
Make the batter: In the food processor, process the butter and the remaining ½ cup granulated sugar for 1 minute, or until light and fluffy.
One at a time, add the eggs, processing for about 30 seconds after each addition and scraping down the sides of the food processor with a spatula. Add the vanilla and pulse to mix it.
Add the flour mixture to the food processor and briefly pulse the machine 4 to 5 times, just until the batter is smooth. It will be thick.
Scrape the batter into the skillet, spreading it evenly in the pan with the back of a spoon or small spatula.
Sprinkle about half of the reserved almond-sugar mixture over the batter in the pan. Distribute the rhubarb over the top of the batter. Sprinkle with the remaining almond-sugar mixture.
Bake the cake for 50 minutes or until a toothpick inserted into the middle of the cake comes out clean. Set the skillet on a wire rack to cool to room temperature.
Sprinkle with powdered sugar and cut into wedges. Serve from the pan.
