Rhubarb Upside-Down Cake With Strawberry Coulis

Name: Rhubarb Upside-Down Cake With Strawberry Coulis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch rhubarb; 6 tablespoons granulated sugar; 6 5/8 tablespoons almond puree; 6 1/2 tablespoons ricotta; 2 eggs; 1 teaspoon baking soda; 1 pinch cinnamon; 1 1/4 cups flour; 6 3/4 tablespoons buttermilk; 3 tablespoons brown sugar; 1 strawberries basket, sliced; 2 tablespoons confectioner's sugar

Servings: persons

1 bunch rhubarb
6 tablespoons granulated sugar
6 5/8 tablespoons almond puree
6 1/2 tablespoons ricotta
2 eggs
1 teaspoon baking soda
1 pinch cinnamon
1 1/4 cups flour
6 3/4 tablespoons buttermilk
3 tablespoons brown sugar
1 strawberries basket, sliced
2 tablespoons confectioner's sugar

1
Peel and slice the rhubarb. Put it in a bowl and sprinkle with 6 tablespoons of granulated sugar. Set aside for 3 hours.
2
Mix the almond puree and ricotta in a bowl. Add 1 deciliter of sugar, eggs, baking soda, and cinnamon. Mix well. Add the flour then the buttermilk.
3
Preheat the oven to 320F.
4
Drain the rhubarb.
5
Sprinkle the brown sugar into a silicone baking pan. Layer the rhubarb on top. Gently pour in the batter.
6
Bake for 45 to 60 minutes. Use a knife to check for doneness.
7
Remove from the oven and cool for 10 minutes before unmolding.
8
For the strawberry coulis, puree the sliced strawberries in the blender with the confectioner's sugar.
9
Before serving, spoon the strawberry coulis on the cake. Serve warm or cold.

792

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 bunch rhubarb, 6 tablespoons granulated sugar, 6 5/8 tablespoons almond puree, 6 1/2 tablespoons ricotta, and more.

Yes, Rhubarb Upside-Down Cake With Strawberry Coulis falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!