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1
Preheat oven to 350 degrees F.
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2
Grease and flour a 9-inch spring-form pan.
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3
To make the topping:.
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4
In a saucepan, melt butter and add sugar.
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5
Stirring constantly, cook until sugar begins to melt and starts to turn a light caramel color.
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6
Add rhubarb.
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7
Stirring, cook for 3 minutes or until syrup starts to thicken.
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8
Pour rhubarb mixture into bottom of prepared springform pan.
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9
Drop rounded teaspoons of preserves evenly around top of rhubarb.
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10
Set aside.
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11
To make the cake:.
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12
In mixer, beat almond paste and sugar on low speed until the texture of small crumbs.
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13
Add butter and mix until combined.
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14
Beat on high for 2 minutes.
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15
Add egg and beat until very creamy, about 3 minutes.
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16
Add flour, baking powder, salt, nutmeg and milk to almond paste mixture.
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17
Mix on low speed until just combined.
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18
Drop spoonfuls of batter on top of fruit.
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19
Gently spread batter evenly across top.
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20
Bake for 50 to 55 minutes or until cake is done and toothpick inserted in middle comes out clean.
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21
Make sure center of cake springs back when pressed with a finger.
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22
Cool cake in pan on wire rack for 15 minutes.
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23
Run a knife around edge of cake and unmold springform.
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24
Tip cake upside-down onto serving plate and carefully lift off bottom of pan.
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25
Serve warm or at room temperature.
