Rhubarb is a favorite springtime plant of mine. The gorgeous red-hued stalks have such a mouthwatering lemony-tart flavor. In my experience, starting in early spring you can find them at the farmers markets, and by late spring they’re popping up in well stocked grocery stores. I typically bake pie with them, as I did a couple weeks ago with fresh rhubarb and early season strawberries from my local farmers market. But when I picked up another handful soon after finishing that pie I wanted to try something different. And so, this almond rhubarb bundt cake was born….