4-5 long stalks Rhubarb, as dark red as you can find
⅓ cup Raw Cane Sugar
FOR THE ALMOND CAKE:
¾ cup(1½ sticks) Unsalted Butter, room temperature
1 cup + 2 tablespoons Raw Cane Sugar
¼ teaspoon Salt
1 teaspoon Vanilla
4 Large Eggs
2 cups Bob's Red Mill Almond Flour
Instructions
FOR THE RHUBARB TOPPING:
Preheat the oven to 350 degrees.
Line the base of a 9" round cake pan or springform pan with parchment paper. Grease the sides of the pan.
Cut the rhubarb into diamonds that are about 1" long.
Sprinkle ¼ cup of the sugar evenly over the bottom of the pan. Lay the rhubarb diamonds in the pan in the pattern shown in the photos. If you don't want to do such a complex pattern, you can simply lay the stalks of rhubarb in straight lines, cut to fit the shape of the pan.
Spoon the almond cake batter gently over the top of the rhubarb and bake in the preheated oven for 50-55 minutes, or until a tester inserted into the center of the cake comes out clean.
Remove from the oven and working quickly, run a knife around the perimeter of the pan to loosen the cake from the sides. Place a plate or platter over the pan and swiftly and firmly invert the cake onto it. Carefully remove the pan and peel the parchment off of the top.
A brushing of honey across the top of the rhubarb will give it more gloss, if desired.
Let cool. Slice and serve.
Will keep stored in an airtight container in the fridge for several days.
FOR THE ALMOND CAKE BATTER:
Place the butter, sugar, salt, and vanilla in a large mixing bowl and beat together on medium/high speed with an electric mixer until light and fluffy, 2-3 minutes. Beat in the eggs, one at a time. Add the almond flour and beat until mixture is well combined. Add batter on top of rhubarb as instructed above.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2018/05/06/rhubarb-upside-down-almond-cake/