Ingredients
2-1/2 cups all-purpose flour1-1/2 cups packed brown sugar1 teaspoon baking soda1 teaspoon salt1 egg1 egg white3/4 cup buttermilk1/4 cup canola oil1 teaspoon vanilla extract1/4 teaspoon almond extract1-1/2 cups sliced fresh or frozen rhubarb1/2 cup sliced almonds, toasted, divided1/3 cup sugar2 teaspoons butter, melted
Preparation
In a large bowl, combine the flour, brown sugar, baking soda and salt. In a small bowl, whisk the egg, egg white, buttermilk, oil and extracts. Stir into dry ingredients just until moistened. Fold in rhubarb and 1/4 cup almonds. Pour into two 9-in. round baking pans coated with cooking spray.
In a small bowl, combine sugar and butter; stir in the remaining almonds. Sprinkle over batter. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool on wire racks.
