Rhubarb Yogurt Upside Down Cake  | Hailee Catalano Recipes | Cafe Hailee

Ingredients

• 12 oz rhubarb (cut into irregular ½ inch shapes)
• 3 Tbsp sugar
• 2 tsp cornstarch
• ½ cup brown sugar
• 3 Tbsp unsalted butter (plus more for coating the pan)
• 2 Tbsp water
• 1 (4.9 oz) pot french yogurt (rose or vanilla flavored)
• 1 pot vegetable oil
• ½ pot honey
• 1 ½ pots sugar
• 3 eggs (room temperature)
• 2 tsp vanilla bean paste (or extract)
• ⅛ tsp almond extract
• 2 pots all purpose flour (plus more for coating the pan)
• 1 pot almond flour (lightly packed)
• 1 Tbsp baking powder
• 1 tsp kosher salt
• Whip cream or vanilla ice cream (for serving, if desired)