Inverted cupcake with rhubarb and almonds

Step-by-step cooking

1. Step 1:

   

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

2. Step 2:

   

   Wash the rhubarb, dry, peel and cut into strips equal in length to the baking dish (I have a special cake mold).

3. Step 3:

   

   Put the chopped rhubarb in a large frying pan, sprinkle 60 g of sugar and simmer for 3 minutes, turning the stalks periodically. Transfer the rhubarb to another bowl.

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 is caramelized.

5. Step 5:

   

   Pour the resulting caramel into a greased baking dish.

6. Step 6:

   

   Spread the rhubarb stalks on top.

7. Step 7:

   

   Prepare the ingredients. Dough. To prepare the dough for an inverted cake with rhubarb and almonds, we will need: eggs, flour, ground almonds, butter at room temperature, vanilla sugar and baking powder.

9. Step 8:

   

   Combine eggs with sugar and vanilla sugar.

10. Step 9:

    

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

11. Step 10:

    

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

12. Step 11:

    

    You should get a homogeneous semi-liquid dough.

13. Step 12:

    

    Pour the dough over the rhubarb.

14. Step 13:

    

    Bake the cupcake for about 30 minutes at 180 °C.

15. Step 14:

    

    Cool the finished cupcake slightly and turn it over on a platter so that the rhubarb stalks and caramel are on top and the dough is at the bottom. Cut the cupcake into pieces and serve. Bon appetit!