This cake is the kind that we make ourselves on a lazy Saturday morning so we can enjoy it with tea or coffee in the afternoon, and maybe with a scoop of ice cream or whipped cream. Who knows!! This rhubarb cake is heavy on the streusel, just the way I like it, with the top studded with pink rhubarb and toasty almonds. I wanna say it’s an old-fashioned way of enjoying the spring-time vegetable (yes rhubarb is a veggie!). Pure comfort food, no healthier substitutes, just good old fashioned homemade goodness.