Recipe Carrot puree cake, rhubarb upside down

Carrot puree cake, rhubarb upside down, a recipe from Chic Frigo Sans Fric

For this recipe, I used melted butter and honey.
It's a great recipe for FIKA with friends. I like to accompany my upside down cake with a fruity tea. In the photo above, it was a hibiscus flower tea.

I invite you to try the recipe with all the purees possible and imaginable. It's good even with turnip! (My secret ingredient: I always add lime zest to turnip puree).

INGRÉDIENTS

• 180 ml fat
• 150 ml sweetener
• 2 eggs
• 360 ml leftover vegetable puree (nearly 2 lbs)
• 360 ml unbleached flour
• 125 ml roasted seeds or nuts or partially chopped nuts
• 2.5 ml baking powder
• 5 ml baking soda
• Zest of 1 lemon

PRÉPARATION

1. Preheat oven to 350 F.
2. Place slices of raw rhubarb in muffin tins.
3. For those who don't like the sour taste of rhubarb, pour a little syrup or sprinkle with sugar.
4. In a large bowl, pour the oil, sweetener, and eggs and whisk for 1 minute to whiten the ingredients. Zest the lemon into the mixture.
5. Add the remaining puree and whisk for 30 seconds.
6. Pour into the muffin tins, over the rhubarb, and bake.
7. Add the remaining ingredients and mix until smooth.
8. For regular muffins, I needed 45 minutes of baking. Check the doneness after 30 minutes, because your oven may be more efficient than mine!