Rhubarb Cake

Ingredients

• Nonstick vegetable oil spray
• 2 large eggs, room temperature
• ⅔ cup buttermilk, room temperature
• 2 Tbsp. vegetable oil
• 1 Tbsp. vanilla extract
• ½ cup (1 stick) unsalted butter, room temperature
• 1⅔ cups (208 g) all-purpose flour
• 1 cup plus 3 Tbsp. (238 g) granulated sugar, divided
• 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt
• 1½ tsp. baking powder
• ¼ tsp. baking soda
• 1 tsp. finely grated lemon zest
• 2 large rhubarb stalks (about 8 oz.), trimmed, thinly sliced on a diagonal (about 3 cups)
• 3 Tbsp. strawberry jam, preferably seedless
• ¼ cup toasted sliced almonds (optional)
• Whipped cream or vanilla ice cream (for serving)
• A 9"-diameter springform pan

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