This delicious Upside Down Rhubarb and Almond Cake is lovely and moist and is a lovely family treat in the Spring and Summer months. Stewed rhubarb tops the almond cake and a slice works really well with custard or double cream. It’s the perfect recipe for late Spring or early Summer and a lovely seasonal addition to the picnic basket.
Watch the recipe for this upside down rhubarb and almond cake in the Youtube video below. You can also print out the recipe at the bottom of this page. Use the link below to jump straight there. You can also pop over to The Wee Larder Youtube Channel for more rhubarb recipes.
This easy upside down rhubarb and almond cake works really well as picnic food at this time of year. It would make a great addition to an afternoon tea cake stand. You could also make this recipe as a bar shape. There are more details in the hints and tips section below. The bar shapes would work well in packed lunches or for school snacks.
Your going to love this upside down rhubarb and almond cake because…
The upside down rhubarb and almond cake is dense enough to travel well. Perfect for popping in the picnic basket and arriving in one piece at its destination.
We do get rain sometimes in Scotland in the Summer months but this cake works well with hot custard to warm you up. You could also add a dollop of freshly whipped cream.
The ground almonds and almond extract add a slight dense texture but such a delicious flavour boost to the cake. This almond flavour works really well with the stewed rhubarb topping.
If you think this sounds delicious check out some of my other delicious rhubarb recipes below. I love the delicious Rhubarb and White Chocolate Cake Bars they are so easy to make. The Scottish Rhubarb and Almond Crumble is a family classic and equally delicious. Try serving either of them up with fresh custard and double cream.
Tips for making this recipe…
Let the stewed rhubarb cool in the cake pan before pouring the cake batter into the tin. Also try and make sure you don’t stew the rhubarb down too much because it could make it too mushy.
You could make this recipe into a cake bar style of recipe. Make up the recipe in a similiar way with the stewed rhubarb at the bottom of a brownie style tin. Bake at the same temperature but check if the cake is cooked earlier as it will probably need less time because it is spread thinner.
You could also try making this cake with strawberries, mixed berries, slices of apples or even pears in a similiar way by stewing the fruit and other topping ingredients first.
This cake is lovely served with some hot custard or whipped double cream with a dash of vanilla. You could also use up any stale cake in a Summer trifle. I have a good recipe here for you using berries and dark chocolate – Autumn Berry Trifle. You could also use extra sponge up in the classic traditional Scottish trifle recipe.
As an option you could also add some blanched almonds on top of the cake to decorate it or some flaked almonds would work well also.
Rhubarb is so popular with us Scots because it is delicious stewed in a good old fashioned traditional Scottish crumble recipe. You can also use it in pies topped with puff pastry, tarts, cakes like this upside down rhubarb and almond cake recipe or as a rasperberry substitute in a Scottish cranachan.
It is also lovely stewed on its own with a little sugar and served up with custard or double whipped cream. Above all it is very easy to cook with and as a result is a popular dessert choice because of this and its abundance. It also works really well as a cupcake filler or even an oat bar topping. I have a couple of my favourite rhubarb recipes from my website below. There are quite a few because I am a big fan and always look forward to rhubarb season.
There will be new rhubarb recipes added each season so be sure to subscribe to my page to keep up to date with my latest recipes. You can do so from the home page here by popping in your email address.
Upside Down Rhubarb and Almond Cake
Upside Down Rhubarb and Almond Cake
- 4tbsp Brown Sugar
- 60g Butter
- 400g Rhubarb Chopped
- 1/2 tsp Vanilla Paste
- 200g Butter
- 200g Caster Sugar
- 3 Medium Eggs
- 25g Ground Almonds
- 175g Self Raising Flour
- 1 tsp Baking Powder
- Pinch of Salt
- 3 tbsp Whole Milk
- Preheat the oven to 160C (fan). Add the sugar, butter, vanilla paste and chopped rhubarb into a saucepan and cook down for five minutes on a medium heat until soft but not mushy.
- Pour the stewed rhubarb into the bottom of a lightly greased 8 inch cake tin and set aside to cool.
- Cream the butter and sugar together in a large mixing bowl and add in the eggs.
- Mix together well and add in the ground almonds, flour, baking powder and pinch of salt and mix through well.
- Add in the milk a little at a time until you have a nice cake batter consistency.
- Pour the cake batter into the cake tin on top of the rhubarb and bake in the oven for approximately 40 minutes or until a cake pin comes out clean from the center of the cake.