Rhubarb Cake

You have to act fast when spring rolls around and the first vibrant red stalks of rhubarb make their way into the markets. While there are plenty of ways to work this ingredient into spring desserts, this cake recipe keeps things simple. You scatter thinly sliced fresh rhubarb on top of the cake, putting the crimson stalks front and center. The cake is made using a reverse creaming method (beating the dry ingredients along with the butter) to ensure the most tender crumb. While the cake bakes, the tart rhubarb softens and darkens in color, bleeding its tart juices into the cake. After baking, a quick glaze of strawberry jam gets brushed on top, enhancing the tart-sweet flavor and giving the cake its glossy hue. While the final flourish of toasted almonds is optional, it’s highly recommended: Their nutty crunch is the perfect foil to the softened rhubarb. Served with whipped cream or vanilla ice cream (or a tangy sweetened sour cream, for that matter), this cake is the perfect way to celebrate rhubarb season.