Rhubarb and Almond Upside-Down Cake: Moist, Caramelised and Tangy

Treat yourself to a rhubarb and almond upside-down cake featuring jewel-toned caramelised rhubarb on top of a fluffy almond sponge. This simple bake celebrates seasonal rhubarb with a sweet-tart finish and a subtle nutty depth, making it an ideal spring or summer dessert for picnics, brunches or casual weeknight treats.

(0)

Preparation 15 min
Rest 10 min
Baking 40 min
Servings 6 to 8
Level Débutant

Ingredients

Rhubarbe (Pelée et coupée en tronçons) : 300 grams
Sucre en poudre : 100 grams
Farine : 100 grams
Poudre d'amande : 80 grams
Beurre doux (Fondu) : 100 grams
Oeufs : 2
Levure chimique : 6 grams
Arôme de vanille : 1 teaspoon

Rate this recipe

Your feedback is important as it allows us to improve and make the recipes even better.

Ustensils
Affiliate links

Whisk Buy

Maryse Spatula Buy

Salad bowl Buy

The photo shows the utensil: Peeling knife

Peeling knife Buy

The photo shows the utensil: Cutting board

Cutting board Buy

Wooden spoon Buy

The photo shows the utensil: Rectangular oven dish

Rectangular oven dish Buy

Preparation steps

Préparation

Step 1
Preheat the oven to 180°C (350°F).
Sprinkle the bottom of a cake pan with 50 g of sugar, then arrange the rhubarb pieces on top.
Step 2
In a bowl, whisk the eggs with the remaining sugar and the vanilla.
Add the flour, almond flour, and baking powder, then mix well.
Pour in the melted butter and combine until smooth.
Step 3
Pour the batter over the rhubarb, then bake for 35 to 40 minutes.
Let cool for 10 minutes before inverting to unmold.
Baking information
- Temperature
  180°C 356°F
- Heat rotary
- Baking time 40 min

Your comments

0 Commentaires

Oldest

Newest Most Voted

Inline Feedbacks

View all comments

Search