I wasn't sure what to do with my rhubarb this week. I'm not a big pie fan, and I wanted to try something I hadn't tried before. This rhubarb almond cream crostada was a big contender, but on a Monday night I didn't feel like I had time to make my own dough, pastry cream, and assemble these. But the idea of rhubarb and almond had become engrained in my head. So what did I do? Google "rhubarb almond" of course. I finally found this: a rhubarb almond cake that looked easy enough. But when I went to the store to buy almonds, I spotted some strawberries that actually looked decent, and I couldn't help but buy them. So my version of the cake is almond, strawberry, and rhubarb. I added a half teaspoon of almond extract to the bottom dough, also, to really accent the almond.
It turned out delicious, but flatter than I expected. Most of this was due to my springform pan-- ten inches instead of the nine the recipes calls for, so the dough was spread pretty thin. I didn't realize this until I'd made the batter, or I would have made more. But the blend of the three flavors is great and I'll certainly keep this on my rhubarb recipe list.
Lots of leftovers for workmates tomorrow!
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