Rhubarb Yogurt Upside Down Cake

Updated at: Sat, 23 Nov 2024 00:08:27 GMT

Step 1

Preheat oven to 350 F. Line a 9 inch round cake pan with parchment paper. Butter all over and dust flour. Set aside.

Step 2

Add rhubarb to a medium bowl and toss with 3 Tbsp sugar and cornstarch. Set aside.

Step 3

In a small sauce pan, add brown sugar, water, and butter. Cook over medium heat until sugar is dissolved and mixture is bubbling, about 5 minutes.

Step 4

Cover the bottom of the cake pan with the rhubarb mixture. Evenly pour the brown sugar mixture all over the rhubarb. Set aside.

Step 5

Next, prepare the batter. In a medium bowl, add yogurt, oil, honey, sugar, eggs, vanilla, and almond extract. Whisk to combine. Set aside.

Step 6

In a large bowl, whisk flour, almond flour, baking powder and salt until combined.

Step 7

Pour wet ingredients into the dry and stir until just combined. Careful not to overmix.

Step 8

Pour batter over the rhubarb.

Step 9

Bake for 55-65 minutes until a toothpick inserted into the cake comes out clean.

Step 10

Let the cake cool in the pan for 10 minutes.

Step 11

Carefully invert the cake onto a wire rack to continue to cool. Be careful; as the syrup from the top may drip out as inverting.

Step 12

Serve slightly warm as is, with whip cream, or ice cream.

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