Rhubarb and Almond Upside-Down Cake

Apr 18, 2018

MIKE GARTEN

This easy rhubarb and almond cake is the ultimate dessert for spring and summer.

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YIELDS: 10 servings

TOTAL TIME: 1 hour 25 mins

INGREDIENTS

1/4 c. fresh orange juice

1/3 c. plus 3/4 cup sugar

Oil, for the pan

2 lb. rhubarb (about eight 9-inch stalks)

1 1/2 c. all-purpose flour

1/2 c. almond meal

1/2 tsp. kosher salt

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 c. unsalted butter

2 large eggs

1 tsp. pure vanilla extract

1/2 tsp. pure almond extract

1 c. buttermilk

DIRECTIONS

Heat oven to 350°F. Place orange juice and 1/3 cup sugar in a large saucepan and cook on low until sugar melts, 2 to 3 minutes. Bring mixture to a boil, then reduce heat and simmer until mixture is syrupy, 2 to 3 minutes more. Remove from heat.
Oil a 9-inch square cake pan. Line bottom with parchment paper, then oil the parchment. Pour syrup into bottom of pan.
Trim ends of rhubarb and cut evenly into 4 1/2-inch lengths. Arrange rhubarb, rounded side down, in a patchwork pattern.
In a medium bowl, whisk together flour, almond meal, salt, baking powder, and baking soda.
Using an electric mixer, beat butter and remaining 3/4 cup sugar in a large bowl on medium-high until light and fluffy, 3 to 4 minutes. Reduce mixer speed to medium and beat in eggs one at a time, then extracts. Reduce mixer speed to low and add flour mixture in three parts, alternating with buttermilk, beating just until incorporated.
Spoon batter over rhubarb in pan. Bake until cake is light golden brown and a wooden pick inserted into center comes out clean, 35 to 40 minutes.
Let cake cool for 15 minutes. Run a butter knife around edges of cake to loosen it from pan. Place a platter over the top of the pan and invert. Peel off parchment. Let cool 10 minutes more before serving.

PER SERVING 315 CALORIES, 14.5 G FAT (6.5 G SATURATED), 6 G PROTEIN, 235 MG SODIUM, 42 G CARB, 2 G FIBER

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