Rhubarb and Almond Upside Down Cake

Name: Rhubarb and Almond Upside Down Cake
Total time: 1 h
Yield: 8
Ingredients: 120 g Sugar; 100 g Wheat flour; 60 g Almond; 50 g Butter; 4 Eggs; 1 teaspoon Vanilla sugar; 0.25 teaspoon Baking powder; 110 g Sugar; 500 g Rhubarb

A fragrant cupcake for evening tea with the family. I found this recipe first on the Internet, and then in a culinary magazine. True, there it was presented as a pie. It required a rectangular baking pan with a side of 22 cm. My pan just cracked the day before and I had to cook it in a cake pan. The rhubarb for it had to be cut into short stalks. Because of this, the top of the cupcake was not as beautiful as if longer stems had been used. Therefore, if you want to get a beautiful top, it is better to take a wider shape.

35

8504

Ella Williams

Recipe author

Calories

309kcal

Protein

7g

Fat

13g

Carbs

40g

*Nutrition per serving

Ingredients

Servings: 8

120g

100g

60g

50g

4

1teaspoon

0.25teaspoon

110g

500g

Step-by-step preparation

Cooking time: 1 hr

STEP 1
Filling. To prepare the filling we will need: rhubarb and sugar.
STEP 2
Wash the rhubarb, dry it, peel it and cut it into strips equal in length to the baking pan (I have a special cake pan).
STEP 3
Place the chopped rhubarb in a large frying pan, sprinkle with 60 g of sugar and simmer over low heat for 3 minutes, turning the stalks periodically. Transfer the rhubarb to another bowl.
STEP 4
Pour the remaining 50 g of sugar into the remaining rhubarb juice and cook over low heat for 2 minutes. Then increase the heat and simmer for another 5-7 minutes until the sugar caramelizes.
STEP 5
Pour the resulting caramel into a greased baking dish.
STEP 6
Place rhubarb petioles on top.
STEP 7
Prepare the ingredients. Dough. To make the dough for the Rhubarb and Almond Upside Down Cake we will need: eggs, flour, ground almonds, room temperature butter, vanilla sugar and baking powder.
STEP 8
Combine eggs with sugar and vanilla sugar.
STEP 9
Beat with a mixer until the mass increases in volume 3 times.
STEP 10
Add soft butter and beat until smooth. Without ceasing to beat, add flour, ground almonds and baking powder into the dough.
STEP 11
You should get a homogeneous semi-liquid dough.
STEP 12
Pour the batter over the rhubarb.
STEP 13
Bake the cake for about 30 minutes at 180°C.
STEP 14
Cool the finished cake slightly and turn it over onto a plate so that the rhubarb stalks and caramel are on top and the dough is on the bottom. Cut the cake into pieces and serve. Bon appetit!