Upside-down rhubarb cake

Ingredients

• 500 g rhubarb
• 1/4 cup brown sugar
• 1/2 lemon
• 4 eggs
• 1/3 cup sugar
• 1 packet vanilla sugar
• 100 g flour
• 1 packet baking powder
• 1 pinch of salt
• 75 g almond meal
• 50 g butter

Materials

• 20x20 cm square baking pan

Preparation

• Trim the ends of the cleaned rhubarb, then cut it into pieces that fit the mold. Peel these pieces.
• Sprinkle the bottom of your buttered mold with brown sugar.
  
• Place the rhubarb pieces on the sugar, then drizzle with lemon juice.
• Mix the eggs with the sugar and vanilla sugar.
  
• Add the flour, baking powder, salt, and almond meal, and mix well.
• Finally, add the melted butter.
  
• Pour this batter over the rhubarb and smooth the top.
• Bake for 30 minutes at 350°F (180°C).
  
• Unmold after letting it cool. And there you have it! Your rhubarb cake is ready!

Questions

Photos of members who cooked this recipe