Rhubarb Upside-Down Cake

Name: Rhubarb Upside-Down Cake
Yield: Serves 8
Ingredients: ½ cup (2½ ounces), all-purpose flour; ½ cup, sliced almonds; ¼ cup (1¾ ounces), sugar; 4 tablespoons, unsalted butter, melted; ¼ teaspoon, table salt; ¾ cup (5¼ ounces), sugar; 1½ teaspoons, cornstarch; 1 teaspoon, grated lemon zest; 1 pound, rhubarb, trimmed and cut into ½-inch pieces; 2 tablespoons, unsalted butter, melted; 1 cup (5 ounces), all-purpose flour; 1½ teaspoons, ground cardamom; 1 teaspoon, baking powder; ½ teaspoon, table salt; 1 cup (7 ounces), sugar; 2 , large eggs; 6 tablespoons, unsalted butter, melted and cooled; ½ cup, sour cream; 1 teaspoon, grated lemon zest plus 1 tablespoon juice; 1 teaspoon, vanilla extract; 2 tablespoons, red currant jelly

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Appears in Cook's Illustrated May/June 2021, America's Test Kitchen TV

Desserts or Baked Goods

Vegetables

Cakes

SERVES8

TIME1¼ hours, plus 30 minutes cooling

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WHY THIS RECIPE WORKS

This easy rhubarb cake recipe combines the best attributes of two of our favorite rhubarb cakes: a Scandinavian-style cake and an upside-down cake. An almond streusel reminiscent of the sugary almond topping of the former provided a substan...

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