Recipe Yogurt, rhubarb, raspberry, and almond upside-down cake

At my house, there's a sort of unspoken rule: you can't cook rhubarb without strawberries. Yes, but today I'm breaking the rule!

Christelle Tanielian is the author of the blog www.christelleisflabbergasting.com

Serves: 4 people

INGRÉDIENTS

• 2 tbsp. tbsp butter, melted
• 2 1/2 cups (250 g) rhubarb, about 5 stalks, washed and cut into 1-inch pieces
• 1/3 cup (80 g) sugar
• 1 individual 175 g container plain yogurt (keep the container as a measuring tool)
• 2 containers flour
• 1 container almond flour
• 2 tbsp. 1 tsp baking powder
• 2 cups sugar
• 1 pinch salt
• 2/3 cup oil
• 2 large eggs
• Juice and zest of 1/2 lemon (optional)
• 1 cup (125 g) fresh raspberries

PRÉPARATION

1. Preheat oven to 375ºF. Place melted butter in the bottom of a deep 9-inch round cake pan.
2. Spread rhubarb evenly in the bottom of the pan and sprinkle with sugar. Shake the pan to distribute the sugar evenly and bake for 8 minutes; the rhubarb should just begin to stew. Remove from oven and set aside.
3. In a bowl, combine yogurt, flour, almond flour, baking powder, sugar, and salt. Add oil, eggs, lemon juice, and zest and mix until well blended. Scatter raspberries over rhubarb, then cover with batter.
4. Bake at 375°F for 30 to 45 minutes. Check doneness by inserting a knife into the center of the cake: it should come out clean and dry. Let the cake cool for 30 minutes, then run a knife around the edge of the cake to loosen it from the pan and gently turn out onto a serving plate. Serve warm or at room temperature.