Flourless Rhubarb-Almond Upside-Down Cake

Name: Flourless Rhubarb-Almond Upside-Down Cake
Total time: 1 h 5 min
Ingredients: ¼ cup butter; ¼ 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 ½ cups almond flour; 1 teaspoon baking powder; ¼ teaspoon salt; 4 eggs, separated; ½ teaspoon almond extract; ½ teaspoon vanilla

3 Ratings
3 Reviews

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

Source: Midwest Living

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Recipe Summary

hands-on:

25 mins

total:

1 hr 5 mins

Servings:

Nutrition Info

Directions

Step 1
Preheat oven to 350°. 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.

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Step 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.
Step 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.
Step 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.

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

Per Serving:

339 calories; fat 21g; cholesterol 108mg; saturated fat 5g; carbohydrates 32g; mono fat 4g; poly fat 1g; insoluble fiber 3g; sugars 27g; protein 9g; vitamin a 343.5IU; vitamin c 2.4mg; riboflavin 0.2mg; niacin equivalents 0.3mg; vitamin b6 0.1mg; folate 16.1mcg; vitamin b12 0.2mcg; sodium 224mg; potassium 157mg; calcium 133mg; iron 1.6mg.

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alenewendrow

05/04/2023

I wanted to like this so much. I adore rhubarb. I bake with almond flour a lot too because I have to be gluten free. My whole cake was sopping wet. The rhubarb came from a farmers' market. I ended up baking it for an additional 35 minutes, in 8-10 minute times. Eventually, the rhubarb ended up in the cake, or completely melted into juice. It must have been the rhubarb that was so wet. Well, I can salvage some of it. I think my next attempt will be a crumble or something like that, with strawberries.

Midwest Living Member

09/10/2022

It is delicious! I have prepared it twice. I used 1/2 cup of Stevia instead of sugar.

Midwest Living Member

07/20/2022

This is delicious. Everyone who had tried it, loved it. I used Rhubarb from my garden. Worked wonderfully. The first time I made it, the batter was very thick and when incorporating into egg whites, it was very lumpy and I had to really work to smooth out some lumps. The only change I had made was use coconut sugar for the sugar. Still very yummy. The second time I made it, I used maple syrup (1/4 cup) with 2 Tablespoons of coconut sugar to give it a bit more liquidity. It incorporated in the egg whites perfectly and was delicious.

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