Flourless Rhubarb-Almond Upside-Down Cake | Midwest Living
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Flourless Rhubarb-Almond Upside-Down Cake

Flourless Rhubarb-Almond Upside-Down Cake

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  • Makes: 8 servings
  • Hands On 25 mins
  • Total Time 1 hr

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Our naturally gluten-free cake swaps ground almonds for all the flour and wears a rosy blanket of tart rhubarb and chopped nuts.

Ingredients

  • 1/4 cup butter
  • 1/4 cup almonds, toasted and finely chopped
  • 2 cups 1/2-inch-thick sliced rhubarb (fresh or frozen, thawed and drained)*
  • 1 cup sugar, divided
  • 1 1/2 cups almond flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 eggs, separated
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla

Directions

  1. Preheat oven to 350 degrees . Place butter in a 9-inch round cake pan. Place pan in oven for 5 minutes or until butter melts. Remove pan from oven. Sprinkle almonds over butter in pan. Arrange rhubarb over almonds in a single layer. Sprinkle with 1/2 cup of the sugar.
  2. In a small bowl, stir together almond flour, baking powder and salt; set aside. In a large bowl, beat egg yolks, 1/4 cup of the sugar, the almond extract and vanilla with an electric mixer on high for 2 minutes or until light and thickened. Stir in flour mixture.
  3. Thoroughly clean and dry beaters. In a medium bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Fold egg white mixture, one-fourth at a time, into egg yolk mixture. Spoon batter over fruit mixture in pan, spreading evenly.
  4. Bake for 30 minutes or until top is golden brown and springs back when lightly touched. Cool in pan on wire rack for 10 minutes. Loosen cake from sides of pan. Invert onto a serving plate, replacing any rhubarb that stays in pan. Serve warm or cool.

Tip

  • Shopping Tip In testing this recipe, we found that frozen rhubarb or fresh supermarket rhubarb often yielded a prettier cake than backyard rhubarb, which tends to be more green in color. But all are delicious.

Nutrition Facts

(Flourless Rhubarb-Almond Upside-Down Cake)

Servings Per Recipe 8, sugar (g) 27, fiber (g) 3, sodium (mg) 224, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 1, Folate (µg) 16, Monounsaturated fat (g) 4, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 32, Niacin (mg) 0, sat. fat (g) 5, Riboflavin (mg) 0, chol. (mg) 108, Thiamin (mg) 0, Fat, total (g) 21, vit. C (mg) 2, cal. (kcal) 339, vit. A (IU) 343, iron (mg) 2, pro. (g) 9, calcium (mg) 133, Potassium (mg) 157

Comments (7)

xiaxia wrote:
There is something wrong on the Baking time.....This is the second time I have made this, and I am up to 60 minutes. there is nothing wrong with the temp of my oven.....at 30 minutes, it is runny in the middle.
hfa1224 wrote:
Thank you for your comment, and I'm sorry the recipe isn't working for you. The 30-minute bake time is correct. At most it might take 5 or 10 minutes longer. The only idea we can think of is that perhaps you used frozen rhubarb but did not thaw and drain it as specified in the ingredient list? The extra cold and moisture could affect bake time. If you would like to discuss further, please feel free to email us at midwest.living(at)meredith.com.
pat5243043 wrote:
I made this this weekend, using rhubarb from my garden. The flavors were delicious and the outer edges of the cake were super moist and tasty. However the center hadn't fully set for me at 30 minutes either. The directions specify to cook for 30 minutes, until cake is golden brown and springs back when you touch it. When I pulled the cake, the color was right, the top of the cake did spring back, but I could see a fair amount of movement under the surface as I lifted the cake. My gut said to put it back in the oven, but the first time I make a recipe, I follow it as written. If it is good and worth a redo, I modify if needed. I definitely think this needed at least 10 more minutes. I'm wondering if I didn't quite whip my egg white to stiff enough peaks? Would underwhipped egg whites cause the timing to be off?
pat5243043 wrote:
I made this this weekend, using rhubarb from my garden. The flavors were delicious and the outer edges of the cake were super moist and tasty. However the center hadn't fully set for me at 30 minutes either. The directions specify to cook for 30 minutes, until cake is golden brown and springs back when you touch it. When I pulled the cake, the color was right, the top of the cake did spring back, but I could see a fair amount of movement under the surface as I lifted the cake. My gut said to put it back in the oven, but the first time I make a recipe, I follow it as written. If it is good and worth a redo, I modify if needed. I definitely think this needed at least 10 more minutes. I'm wondering if I didn't quite whip my egg white to stiff enough peaks? Would underwhipped egg whites cause the timing to be off?
deebuckstaff wrote:
This is so delicious! My rhubarb is going crazy this year, and now I have another yummy recipe to make again. It worked perfectly for me, and my husband loves it too!
crichton1 wrote:
Midwest Living here! So glad you enjoyed this recipe. Thanks for letting us know!
onesillyme wrote:
Just made this and I LOVE it! My cake was a little soft in the center but I used a bit of extra rhubarb and I think it was just very juicy. I don't care for almond extract so used all vanilla and also substituted 1/2 the sugar with brown sugar because I was short on white--lovely flavor. With Splenda this would be great for diabetics who are counting carbs.

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