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Rhubarb Yogurt Upside Down Cake
Makes 1 (9") cake
4.72
from
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Ingredients
Topping
12
oz
rhubarb
cut into irregular ½ inch shapes
3
Tbsp
sugar
2
tsp
cornstarch
½
cup
brown sugar
3
Tbsp
unsalted butter
plus more for coating the pan
2
Tbsp
water
Cake
1
(4.9 oz) pot
french yogurt
rose or vanilla flavored
1
pot
vegetable oil
½
pot
honey
1 ½
pots
sugar
3
eggs
room temperature
2
tsp
vanilla bean paste
or extract
⅛
tsp
almond extract
2
pots
all purpose flour
plus more for coating the pan
1
pot
almond flour
lightly packed
1
Tbsp
baking powder
1
tsp
kosher salt
Whip cream or vanilla ice cream
for serving, if desired
Instructions
Preheat oven to 350 F. Line a 9 inch round cake pan with parchment paper. Butter all over and dust flour. Set aside.
Add rhubarb to a medium bowl and toss with 3 Tbsp sugar and cornstarch. Set aside.
In a small sauce pan, add brown sugar, water, and butter. Cook over medium heat until sugar is dissolved and mixture is bubbling, about 5 minutes.
Cover the bottom of the cake pan with the rhubarb mixture. Evenly pour the brown sugar mixture all over the rhubarb. Set aside.
Next, prepare the batter. In a medium bowl, add yogurt, oil, honey, sugar, eggs, vanilla, and almond extract. Whisk to combine. Set aside.
In a large bowl, whisk flour, almond flour, baking powder and salt until combined.
Pour wet ingredients into the dry and stir until just combined. Careful not to overmix.
Pour batter over the rhubarb.
Bake for 55-65 minutes until a toothpick inserted into the cake comes out clean.
Let the cake cool in the pan for 10 minutes.
Carefully invert the cake onto a wire rack to continue to cool. Be careful; as the syrup from the top may drip out as inverting.
Serve slightly warm as is, with whip cream, or ice cream.
Video
Notes
*Cake will look dark in color when it's baked, fear not!
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