Rhubarb Yogurt Upside Down Cake | Hailee Catalano Recipes
Taste the spring with this Rhubarb Yogurt Upside Down Cake, featuring fresh rhubarb and creamy yogurt batter. Perfect for dessert season!
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Cooking tools:
- Cake pan
- Cooling rack
- Parchment paper
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Toothpick
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)
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