Rhubarb-Almond Upside Down Cake
recipe

Preparation Time: 15 minutes | Cooking Time: 45 minutes | Serving Size: 8 servings
This delightful cake features a moist almond base studded with tart rhubarb, topped with whipped cream for an indulgent dessert experience.

Ingredients:

- 200 g almond paste
- 100 g butter, softened
- 150 g sugar
- 3 eggs
- 200 g rhubarb, diced
- 1 tsp vanilla sugar
- 1 tsp baking powder
- 1 dl cream, whipped

Instructions:

1. Preheat the oven to 175°C (350°F).
2. In a mixing bowl, cream together the softened butter and almond paste until light and fluffy.
3. Gradually add the sugar and vanilla sugar, mixing well.
4. Incorporate the eggs one at a time, ensuring each is fully mixed before adding the next.
5. Gently fold in the baking powder and diced rhubarb until evenly distributed.
6. Pour the batter into a greased cake pan.
7. Bake in the preheated oven for about 40-45 minutes, or until the cake is golden brown and cooked through.
8. Allow the cake to cool slightly before inverting onto a serving plate.
9. Serve the cake warm or at room temperature, topped with whipped cream.
Nutritional Information (per serving):
Calories: 280 | Protein: 4g | Fat: 15g | Carbohydrates: 35g | Fiber: 2g | Sugar: 20g

Reviews: 3.98 (3392 reviews) ★★★★★ share