July 29th, 2008
Recipe by Nanna Simonsen
Preheat oven to 375-deg. F.
In a bowl, sprinkle rhubarb with 3 tablespoons sugar and set aside.
Using a food processor, process almonds and seeds from vanilla bean into a fine powder.
Using an electric mixer, beat butter with remaining sugar until creamy and soft. Add eggs, one at a time, while continuing to beat. Add salt, zest and almond-vanilla powder.
In another bowl, sift flours and baking powder together. Add half of flour to batter; with mixer on slow, add buttermilk and remaining flour.
Pour batter into muffin cups until half full and top with pieces of sweetened rhubarb. Bake for 20 minutes or until lightly browned. Let cool and sprinkle with icing sugar.
Nutrients per cake 291 calories, 18 g fat, 70 mg calcium, 73 mg sodium, 30 g carbohydrates, 2 g fibre, 5 g protein; excellent source of vitamin A and folate; good source of vitamin C.