How To Make An Easy Rhubarb Upside-Down Cake 

Ingredients:

FOR THE RHUBARB TOPPING:
- 4-5 long stalks rhubarb, as dark red as you can find
- 2 tablespoons coconut sugar

FOR THE ALMOND CAKE:
- 100g coconut oil, melted
- 100g coconut sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla essence
- 4 large eggs, whisked 
- 300g almond meal
- 1 tsp baking powder

Method:
1. Preheat the oven to 180 degrees.
2. Line the base of a 9 inch round cake pan with parchment paper. Grease the sides of the pan with coconut oil.
3. Cut the rhubarb into diamonds that are about 1 inch long.
4. Sprinkle a few tablespoons of coconut sugar evenly over the bottom of the cake tine. Lay the rhubarb diamonds to fit the shape of the pan.
5. Whisk together the eggs and coconut sugar. Stir in the coconut oil, almond meal, salt, and vanilla. Beat until mixture is well combined. 
6. Spoon the almond cake batter gently over the top of the rhubarb and bake in the preheated oven for 30-40 minutes, or until a knife inserted into the centre of the cake comes out clean.
7. Remove from the oven and run a knife around the perimeter of the cake tin to loosen the cake from the sides. Place a plate over the cake tin and swiftly and firmly invert the cake onto it. Carefully remove the cake tin and peel the parchment off of the top.

Let cool. Slice and serve.

Whisked Away is a series by food writer and enthusiast Georgia Bateman. Unable to travel like she used to, Georgia is dreaming of places and food from around the world. Her recipes are inspired by these destinations but not intended to be true representations of local dishes.