1. Preheat the oven to 350°F (180°C). Grease an 8 inches (20cm) springform tin lightly and line with baking parchment. Set aside. Wash and dry the rhubarb, cut into 1.6 inches (4cm) pieces – if the rhubarb stalks are thick cut in half lengthwise first.

 

2. Add the butter, sugar, and some almond extract (optional) to a large bowl and mix until light and fluffy. Add the eggs one after another and mix well after each addition. Mix the ground almonds with the spelt flour, baking powder, and orange zest. Add together with the almond milk to the bowl and mix until just combined. Add about half of the batter to the prepared tin and spread evenly. Add about half of the rhubarb on top of the batter – try to stay away from the edges of the tin. Add the remaining batter on top and spread evenly to cover the rhubarb underneath. Add the rest of the rhubarb on top – arrange in circles all over the batter. Sprinkle the sliced almonds and some brown sugar on top and place in the oven. Bake for 60-70 minutes until golden brown and a wooden skewer inserted into the center of the cake comes out clean. Check from time to time – if the top gets too dark cover with some aluminum foil and continue baking. Take out of the oven and let cool down in the tin for some time, then remove and let cool down on a wire rack.