Strawberry-Rhubarb Crumble Cake

For Filling: Combine rhubarb, strawberries and lemon juice in a medium saucepan over medium heat. Cover and cook, stirring occasionally, for 5 minutes.

Stir together sugar and cornstarch and add to the pan. Bring to a boil, stirring constantly, until rhubarb is tender and thickened. Remove from heat, refrigerate and cool to room temperature.

For Topping: Combine almonds, butter, flour and brown sugar in bowl of a food processor and pulse a few times to combine (mixture should be crumbly). Cover and refrigerate while making cake.

For Cake: Preheat oven to 375 degrees F. Butter a 9-inch-square baking pan.

Cream butter, sugar, eggs and almond extract in a large bowl with an electric mixer until light and creamy. Beat in buttermilk.

Stir together flour, baking powder and baking soda. With mixer on low, slowly add the flour mixture, mixing just until blended. Scrape batter into prepared pan.

Spread cooled filling on top of batter. Scatter crumb topping over filling. Bake for 40 to 50 minutes, until cake seems firm in the center and the edges are brown and pull away from the sides of the pan.

Cool in pan on a rack until barely warm or room temperature. Lightly dust with confectioners' sugar, if using, and cut into squares.