Rhubarb Almond Cake
Ingredients
- 2 cups (7 3/4 oz./240 g) all-purpose flour
- 2 tsp. baking powder
- 2 tsp. kosher salt
- 16 Tbs. (2 sticks) (8 oz./250 g) unsalted butter, melted and cooled slightly
- 2/3 cup (5 oz./155 g) sugar, plus more for sprinkling
- 1 cup (8 fl. oz./250 ml) milk
- 2 tsp. vanilla extract
- 2 tsp. almond extract
- 1/2 lb. (250 g) rhubarb, halved horizontally and then cut lengthwise if thick, or stalks cut into 1-inch (2.5-cm) cubes
- Vanilla ice cream for serving
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