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.
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Preparation 15 min
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Rest 10 min
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Baking 40 min
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Servings 6 to 8
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Level Débutant
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Energy ≈ 370 kcal / serving
Ingredients
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Preparation steps
Préparation
- Baking information
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Temperature180°C
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Heat rotary
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Baking time 40 min
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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.
Ingredients
- Rhubarb (Peeled and cut into chunks) : 300 grams
- Caster sugar : 100 grams
- Flour : 100 grams
- Almond powder : 80 grams
- Unsalted butter (Melted) : 100 grams
- Eggs : 2
- Baking powder : 6 grams
- Vanilla Extract : 1 teaspoon
Preparation steps
Préparation
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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. -
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. -
Pour the batter over the rhubarb, then bake for 35 to 40 minutes.
Let cool for 10 minutes before inverting to unmold. - Temperature: 180°C
- Heat: rotary
- Baking time: 40 min
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