Topping Ingredients
½ cup packed brown sugar
¼ cup MF sliced almonds
1 tbsp Bob's all-purpose flour
½ tsp cardamom
2 tbsps melted unsalted butter

Cake Batter Ingredients
½ cup softened unsalted Thornloe butter
1 cup packed brown sugar
2 eggs1 tsp vanilla
2 cups of Bob's all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
1 cup Organic Meadow strawberry kefir
2 cups chopped local rhubarb

Instructions
* Preheat oven to 350F
1. Prepare Topping: In a bowl, combine brown sugar, almonds, flour, andcardamom. With a fork, stir in butter until crumbly; set aside.
2. In a large bowl, beat butter with brown sugar until light and fluffy; then beat in eggs, 1 at a time.
3. Beat in vanilla.
4. Whisk together flour, baking soda, baking powder, and salt in a separate bowl.
5. Add to butter mixturealternately with kefir, making 3 additions of the flour mixture and 2 of the kefir.
6. Fold in chopped rhubarb.
7. Line a 9-inch square cake pan with parchment paper.
8. Scrape batter into prepared pan; sprinkle with topping.
9. Bake until a cake testerinserted in centre of the cake comes out clean, about 1-1/4 hours.
10. Allow to cool for 10 minutes then remove from pan.

Enjoy! Be sure to tag @marketfreshguelph on social media if you try this recipe out.