Rhubarb upside-down cake

Name: Rhubarb upside-down cake
Yield: 6
Ingredients: 1 ½ cups Ground almonds; 5 Eggs, whites only; ¾ cup Icing sugar; ¾ cup Self raising flour; 75 g Butter, melted; ½ cup Caster sugar; 10 stalks Rhubarb, cut into 19cm lengths (Main)

for 6 people

NZ Herald

Ingredients

1 ½ cups	Ground almonds
5	Eggs, whites only
¾ cup	Icing sugar
¾ cup	Self raising flour
75 g	Butter, melted
½ cup	Caster sugar
10 stalks	Rhubarb, cut into 19cm lengths (Main)

Directions

Preheat oven to 180C. Place the egg whites, ground almonds, icing sugar, flour and butter in a bowl and mix well to combine.
Lightly grease the base of a 20cm square cake tin and sprinkle with the caster sugar. Arrange the rhubarb pieces in the base of the tin.
Pour over the cake mixture and bake for 40-45 minutes or until springy to touch. Gently invert the cake to remove from the tin. Cool on a wire rack.