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Mother's Day Rhubarb Upside Down Cake with Almonds

A delightful rhubarb upside down cake with a nutty almond flavor, perfect for celebrating Mother's Day.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Topping
  • 2 cups rhubarb, chopped fresh or frozen
  • 1 cup brown sugar packed
  • 1/4 cup butter unsalted, melted
Cake Batter
  • 1 cup all-purpose flour
  • 1/2 cup almond flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 1/2 cup butter softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk whole or almond milk

Method
 

Prepare the Topping
  1. Preheat the oven to 350°F (175°C). In a mixing bowl, combine the chopped rhubarb, brown sugar, and melted butter. Mix well and set aside.
  2. Pour the rhubarb mixture into the bottom of the greased cake pan, spreading it evenly.
Make the Cake Batter
  1. In another bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt.
  2. In a separate bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
Bake the Cake
  1. Pour the cake batter over the rhubarb mixture in the pan, spreading it evenly.
  2. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
  3. Allow the cake to cool for 10 minutes, then invert onto a serving plate.

Notes

Serve warm or at room temperature, optionally topped with whipped cream or vanilla ice cream.