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Inverted cupcake with rhubarb and almonds

Upside-Down Rhubarb and Almond Cake

A fragrant cake for an evening cup of tea with the family. I first came across this recipe online, then later in a cooking magazine — though there it was billed as a tart, and called for a rectangular 22 cm (about 9-inch) baking pan. Mine had cracked just the day before, so I had to use a loaf pan instead, which meant cutting the rhubarb into short pieces. Because of that, the top didn't come out as pretty as it would have with longer stalks. So if you want a beautiful top, go with a wider pan.

Maria

Recipe author

Inverted cupcake with rhubarb and almonds

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Composition / ingredients

Servings:

Sugar

120

Flour

100

Almonds (ground)

Butter

Eggs

Vanilla sugar

Baking powder

0.25

Sugar

110

Rhubarb

500

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 5 g

Fats 22 % 9 g

Carbohydrates 66 % 27 g

205 kcal

GI: 7 / 0 / 93

Cooking method

Step 1:

The topping. For the topping you'll need rhubarb and sugar.
Step 2:

Wash, dry, and trim the rhubarb, then cut it into pieces as long as your baking pan (I'm using a loaf pan).
Step 3:

Put the cut rhubarb in a large skillet, sprinkle with 60 g of the sugar, and cook over low heat for 3 minutes, turning the stalks now and then. Transfer the rhubarb to another bowl.
Step 4:

Add the remaining 50 g of sugar to the rhubarb juice left in the pan and cook over low heat for 2 minutes. Then raise the heat and cook for another 5–7 minutes, until the sugar caramelizes.
Step 5:

Pour the caramel into a buttered baking pan.
Step 6:

Arrange the rhubarb stalks on top.
Step 7:

Gather the ingredients for the batter. For the batter you'll need: eggs, flour, ground almonds, room-temperature butter, vanilla sugar, and baking powder.
Step 8:

Combine the eggs with the sugar and vanilla sugar.
Step 9:

Beat with a mixer until the mixture triples in volume.
Step 10:

Add the softened butter and beat until smooth. Still beating, mix in the flour, ground almonds, and baking powder.
Step 11:

You should end up with a smooth, pourable batter.
Step 12:

Pour the batter over the rhubarb.
Step 13:

Bake the cake for about 30 minutes at 350°F (180°C).
Step 14:

Let the finished cake cool slightly, then invert it onto a platter so the rhubarb and caramel are on top and the cake is underneath. Slice and serve. Enjoy!