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Here is the almond rhubarb upside-down cake for my dad for Father’s Day. I love rhubarb and always buy it when it first comes out in the springtime. In previous years, I made rhubarb fool and rhubarb and strawberry crumble, but this year I wanted to make a cake. It was a perfect dessert to a barbecue dinner with pork tenderloin, roasted vegetables, rice, and green beans.
The almond meal and almond extract nicely complement the tart taste of the rhubarb and the sweetness of the strawberry jam. I love how the rhubarb turns a rosy pink colour in this almond rhubarb upside-down cake, a springtime version of the classic pineapple upside-down cake.
Almond Rhubarb Upside-Down Cake
Servings 8 to 10
Ingredients
- 3 cups sliced fresh rhubarb or about 1 pound
- oil for greasing the pan
- 1/4 cupstrawberry jam
- 1 cup granulated sugar
- 2 Tbsp unsalted butter at room temperature
- 1 1/4 cups all-purpose flour
- 1/2 cup almond flour
- 2 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 2/3 cup unsalted butter at room temperature
- 2 eggs
- 1/2 tsp almond extract
- 1 tsp vanilla extract
- 1/3 cup milk
Instructions
- Preheat oven to 350F (180C). Generously grease bottom and side of a 9-inch (23-cm) cake pan with oil. If using a springform pan, secure a sheet of parchment on the bottom of the pan when you're assembling it. Grease the parchment paper and place the cake pan on a baking sheet to catch any drips.
- Slice rhubarb into 1/2-inch- (1-cm-) thick pieces. Place in a medium-size bowl.
- Place jam in a small bowl and microwave on medium until melted, about 30 seconds. Pour jam over rhubarb and stir to evenly coat.
- Evenly sprinkle 1/4 cup sugar over bottom of cake pan or pie plate. Spoon rhubarb mixture over top and evenly spread out. Dot with small pieces of the 2 Tbsp of butter.
- In a medium-size bowl, stir flour with almond flour, baking powder, cinnamon, and salt.
- In a large bowl, using an electric mixer, beat 2/3 cup butter until creamy, then beat in remaining 3/4 cup sugar until mixed, occasionally scraping down side of bowl. Add eggs, one at a time, beating well after each addition. Beat in almond and vanilla extracts.
- Gradually beat in one-third of the flour mixture, then half of the milk. Repeat additions, ending with flour mixture, beating just until blended. Batter will be thick. Spoon evenly over rhubarb to completely cover, then smooth top as best you can.
- Bake in centre of preheated oven until a cake tester inserted into centre of cake comes out clean, about 40 to 45 minutes. You may need to loosely cover the top with foil to prevent too much browning after 30 minutes or so.
- When done, remove from oven and let stand 5 minutes. Then run a knife around edge of cake. Invert onto a large cake plate. Great warm or at room temperature. Cake will keep well, covered, at room temperature or stored in the refrigerator overnight. Serve with whipped cream.
I have grown to love rhubarb over the years. This recipe NEEDS to happen 🙂 Thank you!!
I haven’t had rhubarb in forever…we used to have a bush in our backyard and I used to sneak some all the time…I miss that bush, lol. Thanks for linking up to the Creative K Kids Tasty Tuesday linky, I can’t wait to see what you create next week!
In all the years I’ve been cooking I have never prepared or used rhubarb. Time to change this. This recipe motivates me to try something new. Thanks for bringing this treat to my party this morning. I want a piece with a cup of green tea now.
Cake looks delicious – shared on P, G+, and Twitter
looks yuuuum indeed. I haven’t tried using rhubarb in cakes. Good to try it..
This looks fabulous, will have to try it as I have some rhubarb in the fridge
I have more rhubarb than I know what to do with lately! This looks like a great way to use some of it up. 🙂
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