Tangy rhubarb gives this upside-down cake its beautiful color and bright flavor. The tender almond cake is scented with vanilla and lemon zest, then finished with a light brushing of strawberry jam. Serve it with powdered sugar or a scoop of vanilla ice cream if you prefer a little more sweetness.
Ingredients
- 20 ounces rhubarb
- 2 tbs. Sugar
- 1 1/2 tbs. Butter
For the batter
- 1/2 cup butter, room temperature
- 1/2 cup brown sugar, 100 gm
- 2 eggs
- 1 + 1/8 cups flour, 150 gm
- 1 cup almond flour, 100 gm
- 1.5 tsp baking powder
- 1/2 cup milk
- 1 tsp vanilla extract
- Zest from 1 lemon
Instructions
- Preheat oven to 350 F.
- Butter a 9 inch cake pan bottom and edges, line with parchment paper to fit, sprinkle with sugar and dot with butter.
- Cut the stalks of the rhubarb in 1/2 lengthwise then create a pattern with the stalks to fit the pan ( you can use the pattern in the video or use your own).
- Dice the rest of the rhubarb and sprinkle with 2 tbs. White sugar. Set aside.
- In a large bowl cream the butter and 1/2 cup of brown sugar, add the eggs one at a time and continue beating until fluffy add the vanilla then flour followed by 1 cup of almond flour and 1,5 teaspoons of baking powder.
- Add 1/2 cup of milk and continue beating until well incorporated. Fold in the rhubarb.
- Add the batter to the pan and bake for 40 minutes or until the top is golden and toothpick is dry when inserted in the middle.
- Let cool for 5 minutes then flip to a pan. Remove the parchment paper and brush with strawberry jam.