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Rhubarb Upside-Down Cake Recipe

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This recipe for Rhubarb Upside-Down Cake is from The Mayo/ West Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Topping:
1 Tbsp unsalted butter at room temperature
¼ cup granulated sugar
300 g fresh rhubarb stalks
¼ cup strawberry jam, divided

Batter:
1¼ cups all-purpose flour
½ cup ground almonds
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsalted butter at room temperature
¾ cup granulated sugar
2 eggs
½ tsp almond extract
¾ cup buttermilk
Directions:
Directions:
1. Spray the bottom of a 9 inch round baking pan with oil. Line bottom with parchment paper.coat bottom and side with 1 Tbsp butter. Sprinkle ¼ cup sugar evenly over bottom. Cut rhubarb stalks to fit snugly inside the pan and arrange in rows concave side down. Brush 2 Tbsp jam over rhubarb.
2. Whisk flour with ground almonds, baking powder, baking soda and salt in a medium bowl.
3. Beat ½ cup butter and ¾ cup sugar with an electric mixer on medium in a large bowl until light and fluffy, 2 to 3 minutes. Beat in eggs, 1 at a time, scraping side of bowl after each addition. Beat in almond extract.
4. Beat in flour mixture on low in 3 additions, alternating with buttermilk, until just combined. Spread over rhubarb, smoothing top.
5. Bake on the centre rack in a 350ºF oven until a cake tester inserted into the centre comes out clean, 40 to 45 minutes. Let stand 30 minutes. Run a knife around the edge of the pan. Cover with a platter and invert. Remove parchment paper.
6. Microwave remaining 2 Tbsp jam until warm, then brush over the top. Serve cake warm.
Number Of Servings:
Number Of Servings:
10 - 12
Preparation Time:
Preparation Time:
20 minutes plus 45 minutes baking

 

 

 

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