Upside Down Rhubarb Cake – Fustini's Oils & Vinegars

Ingredients

• 4 cups rhubarb, cut into 1/2" cubes
• 1 1/4 cups sugar, divided
• 3 tablespoons Fustini's Meyer Lemon olive oil
• 1 tablespoon fresh lemon juice
• 3 teaspoons Fustini's Cara Cara Vanilla balsamic, divided
• pinch of salt
• 4 eggs, separated into yolks and whites at room temperature
• lemon zest
• 1/4 teaspoon cardamon
• 1 1/2 cups finely ground almond flour
• 1 teaspoon baking powder
• powdered sugar for garnish