Rhubarb Almond Crumb Cake

Tasty, easy cake. Remarkably easy cake to assemble. Almond extract a nice flavor, but I'm sure vanilla would work also. Springform pans seem to be "in" right now (I see them asked in place where they don't seem to be needed), but this cake might be easiest cooked in that pan. It seemed to crumble around the edges a bit and didn't like coming out of the pan (parchment-lined). Nothing major though. Also not sure about using a fluted tart pan (don't have one, so just used a regular cake pan). The fluting wouldn't be very apparent, since the cake has a rather coarse crumb and bits of rhubarb. But, you don't eat the looks, do you? It tastes good!

Kaye16 is right -- this is an easy cake recipe with excellent flavor! It requires ingredients that mostly would be in any cookbooker's cupboards. It uses melted butter (easy!), not too much of it, and it doesn't even dirty up very many pans. My only problem was figuring out whether it was done. My toothpicks came out clean, but it seems a bit uncooked on the bottom.

I also agree that the fruit could be varied. I like the idea of a pear version.

The only deviation I made was to add more nuts. Just before I put it in the oven, after adding the crumb topping, I put in an additional ~1/4C slivered almonds.