Rhubarb And Orange Upside Down Cake - cooking recipe

Ingredients

8 stalks rhubarb, trimmed
1 cup butter, at room temperature
1/4 cup granulated sugar
2 tbsp orange juice
2 tsp vanilla extract
1 tbsp orange zest
3 None large eggs, at room temperature
1 3/4 cups ground almonds
1 cup self-rising flour, plus 2 tbsp
1/2 cup milk
None None powdered sugar, for dusting
None None whipped cream, to serve

Preparation

Preheat oven to 350\u00b0F. Grease an 8 inch cake pan and line with parchment paper. Sprinkle 2 tbsp sugar and orange juice in base of prepared pan. Place rhubarb stalks flat side down in pan, trimmed to fit. Pack as tightly together as possible.
In a food processor, combine butter, remaining sugar, vanilla and orange zest and process until combined. Add eggs, 1 at a time, processing to combine between additions. Add ground almonds, flour and milk and pulse to combine. Carefully pour over rhubarb and bake for 1 hour. Cover with foil and bake for another 30 mins, or until a skewer inserted in the center comes out clean.
Remove cake from oven and let cool slightly in pan. Carefully transfer to a wire rack and let cool completely.
Dust cake with powdered sugar and serve with a generous dollop of whipped cream.