Rhubarb Almond Cake for Evening Tea

A fragrant cupcake for evening tea with the family. I found this recipe first on the Internet, and then in a culinary magazine. True, there it was presented as a pie. It required a rectangular baking pan with a side of 22 cm. I just had this pan crack the day before and had to cook it in a cake pan. The rhubarb for it had to be cut into short stalks. Because of this, the top of the cupcake was not as beautiful as if longer stems had been used. Therefore, if you want to get a beautiful top, it is better to take a wider shape.
cook time: 1h
Nora Vaughn
Rhubarb Almond Cake for Evening Tea

Nutrition Facts (per serving)

209
Calories
9g
Fat
27g
Carbs
5g
Protein

Ingredients (8 portions)

Dough:

Sugar 120 g
Wheat flour 100 g
Almond 60 g
Butter 50 g
Eggs 4 pc
Vanilla sugar 1 tsp
Baking powder 0.25 tsp

Filling:

Sugar 110 g
Rhubarb 500 g

Recipe instructions

Step 1

Step 1
Filling. To prepare the filling we will need: rhubarb and sugar.

Step 2

Step 2
Wash the rhubarb, dry it, peel it and cut it into strips equal in length to the baking pan (I have a special cake pan).

Step 3

Step 3
Place the chopped rhubarb in a large frying pan, sprinkle with 60 g of sugar and simmer over low heat for 3 minutes, turning the stalks periodically. Transfer the rhubarb to another bowl.

Step 4

Step 4
Pour the remaining 50 g of sugar into the remaining rhubarb juice and cook over low heat for 2 minutes. Then increase the heat and simmer for another 5-7 minutes until the sugar caramelizes.

Step 5

Step 5
Pour the resulting caramel into a greased baking dish.

Step 6

Step 6
Place rhubarb petioles on top.

Step 7

Step 7
Prepare the ingredients. Dough. To make the dough for the Rhubarb and Almond Upside Down Cake we will need: eggs, flour, ground almonds, room temperature butter, vanilla sugar and baking powder.

Step 8

Step 8
Combine eggs with sugar and vanilla sugar.

Step 9

Step 9
Beat with a mixer until the mass increases in volume 3 times.

Step 10

Step 10
Add soft butter and beat until smooth. Without ceasing to beat, add flour, ground almonds and baking powder into the dough.

Step 11

Step 11
You should get a homogeneous semi-liquid dough.

Step 12

Step 12
Pour the batter over the rhubarb.

Step 13

Step 13
Bake the cake for about 30 minutes at 180°C.

Step 14

Step 14
Cool the finished cake slightly and turn it over onto a plate so that the rhubarb stems and caramel are on top and the dough is on the bottom. Cut the cake into pieces and serve. Bon appetit!

Additional rubrics

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