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Rhubarb Upside-Down Cake with Almond and Lemon Recipe

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4 from 6 reviews

This Rhubarb Cake is a delightful balance of tart rhubarb and sweet almond-flavored cake, baked to perfection in a cast iron skillet. Featuring tender rhubarb pieces set beneath a fluffy, cardamom-scented almond batter, this dessert is topped with a drizzle of reserved rhubarb syrup for extra zing. Perfect as a homemade treat served warm with vanilla ice cream or enjoyed the next day as a charmingly rustic dessert.

Ingredients

Rhubarb Mixture

  • 4 cups rhubarb, cut into ½-inch cubes (about 1 ¼ lb; use red pieces for best presentation)
  • ¾ cup sugar (from the 1 ¼ cup total sugar)
  • 4 tbsp butter
  • 1 tablespoon fresh lemon juice
  • 2 tsp vanilla extract
  • Pinch of salt

Batter

  • 4 eggs, separated (4 egg yolks and 4 egg whites), room temperature
  • ½ cup sugar (¼ cup for yolks, ¼ cup for egg whites)
  • Zest from one lemon
  • ¼ teaspoon ground cardamom
  • 1 ½ cups finely ground almond flour or almond meal
  • 1 teaspoon baking powder
  • Pinch of salt
  • 1 teaspoon white or cider vinegar

Finishing

  • Powdered sugar for sprinkling (optional)
  • Reserved rhubarb syrup from cooking mixture
  • Vanilla ice cream (optional, for serving)

Instructions

  1. Preheat oven. Set your oven to 375°F (190°C) and allow it to fully heat while preparing other components.
  2. Cook rhubarb mixture. Over medium heat, melt 4 tablespoons butter in a 9-inch cast iron skillet, brushing the sides with melted butter. Add 4 cups of cubed rhubarb, ¾ cup sugar, 1 tablespoon fresh lemon juice, 2 teaspoons vanilla extract, and a pinch of salt. Stir gently for about 2 minutes until combined and sugar dissolves. Turn off the heat and drain off half the syrup—set aside for later use. Do not overcook the rhubarb.
  3. Prepare egg yolk batter. In a medium bowl, whisk together 4 egg yolks, lemon zest from one lemon, ¼ teaspoon cardamom, and ¼ cup sugar until creamy and sugar has dissolved. In a separate small bowl, combine 1½ cups almond flour, 1 teaspoon baking powder, and a pinch of salt. Add dry ingredients to the egg yolk mixture and stir until fully incorporated into a thick, heavy batter.
  4. Whip egg whites. Using a stand mixer or handheld electric mixer, whip 4 egg whites on medium-high speed. When bubbles begin to form, add a pinch of salt and 1 teaspoon vinegar. Continue whipping until soft peaks form. Gradually add the remaining ¼ cup sugar, whipping until medium-stiff peaks develop.
  5. Incorporate batter and egg whites. Reduce mixer speed to medium-low, and gently fold spoonfuls of the almond flour and egg yolk batter into the whipped egg whites until combined. Be careful not to deflate the mixture, scraping down bowl sides as needed.
  6. Assemble and bake. Evenly arrange the sautéed rhubarb (in the skillet) so it will become the cake’s top after flipping. Pour the batter over the rhubarb. Place skillet into the preheated oven and bake for 30 to 40 minutes. At 30 minutes, check doneness by inserting a toothpick in the center; it should come out clean. Bake longer if needed.
  7. Cool and invert. Remove the cake from oven, let it sit for 5 minutes. Run a knife gently along the edges to loosen it. Place a cake platter or stand over the skillet and invert the cake carefully, tapping to release it.
  8. Finish the cake. Allow the cake to stand 10 minutes. Using a skewer or fork, poke holes around the outer edges (not the middle) of the cake and drizzle with the reserved rhubarb syrup for added moisture and flavor.
  9. Serve. Optionally dust with powdered sugar. Serve warm with vanilla ice cream or enjoy on its own. The cake also tastes wonderful the next day as flavors deepen.

Notes

  • Use red rhubarb pieces for best color and presentation.
  • Do not continue cooking rhubarb beyond 2 minutes when heating with sugar to retain texture.
  • Room temperature eggs whip better for volume in the egg whites.
  • Be gentle when folding batter into egg whites to keep the batter light and airy.
  • Use a cast iron skillet to evenly bake and facilitate flipping the cake.
  • Letting the cake rest after flipping helps stabilize texture and flavor.
  • The cake improves in flavor after refrigeration overnight.
  • Optionally serve with vanilla ice cream or whipped cream for extra indulgence.

Find it online: https://cozyplatter.com/rhubarb-upside-down-cake-with-almond-and-lemon-recipe/