Upside-down Strawberry-Rhubarb Polenta Cake - alive magazine

Ingredients

• 1 pint fresh strawberries, quartered (about 2 cups)
• ½ rhubarb stalk (about 1 ounce), thinly sliced (about ½ cup)
• ⅓ cup shelled pistachios, finely chopped, divided
• 1 cup polenta
• 1 cup almond flour
• 1 teaspoon baking powder
• ½ teaspoon sea salt
• 3 large eggs
• ⅓ cup honey or maple syrup
• 1 teaspoon vanilla extract
• ½ cup extra-virgin olive oil
• Full-fat plain yogurt, sour cream, or crème fraîche (optional)