A rhubarb cardamom cake for myself

I am writing this from my couch, having taken a fair share of bites of this delectable and moist rhubarb and almond cake spiced with cardamom and subtly flavoured with vanilla extract.
I love it.
It reminds me of something, these flavours and the aroma. Does it smell like my kitchen after having made gulab jamun dunked in a syrup laced with cardamom? Or, does it smell like when I open a box of karachi biscuits? Or is it, the way the house smells when ma makes payasam on festivals?
The slightly crusty edge along the top layer in all its toasted almond nuttiness with the vanilla and cardamom surely feels like a good day biscuit in flavour?
The rhubarb is tarte and moist and blends so well with the cake. I have mixed some in the batter and some on top, like @florashedden did with hers. It is a brilliant method and I have only switched the hazelnuts for almonds, reduced the sugar, added in cardamom and done away with the sesame seeds. I halved it as well as am baking just for one. It has been a couple of years since I baked for one, especially with that one being myself. And this right here, on a sunday night, feels good and just the kind of high I need for the week.

Now, in my absolute desperation to nail what this reminds me of, I have eaten a generous portion of the cake. I can’t have the cake and know what it tastes like too, right?

(taken from my instagram)