½ cup softened Butter
1 cup Sugar
1 teaspoon Vanilla Extract
1/4 teaspoon Almond Extract
2 cups Flour
½ teaspoon Salt
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
½ cup + 2 Tablespoons Buttermilk
1 cup diced Rhubarb
2 Tablespoons Poppy Seeds
Preheat the oven to 350.
Butter and flour a loaf pan or other single layer cake pan.
Cream together the butter and sugar until light.
Add the eggs, one at a time, beating well after each addition. Add vanilla and almond extracts.
Sift together the flour, salt, baking powder and baking soda.
Add dry ingredients alternately with the 1/2 cup of buttermilk to the creamed mixture.
In a stand blender puree the 1 cup chopped rhubarb with 3/4 cup of the batter with the remaining 2 tablespoons of buttermilk.
Stir rhubarb batter puree along with the 2 tablespoons of poppy seeds into the batter.
Pour batter into prepared cake pan.
Bake at 350 degrees for about 55-65 minutes. Test doneness with a toothpick, the toothpick should come out clean when cake is done.
Cool cake for 5 minutes before turning out onto a cooling rack.
Slice and serve cake with Vanilla Poached Rhubarb and Syrup.