Rhubarb Upside Down Cake with Frangipane

Step 1: Prepare and Roast Rhubarb

Chop 24 oz of fresh rhubarb into uniform bite-sized pieces. In a bowl, combine the chopped rhubarb with 2 tablespoons of melted butter and 2 tablespoons of brown sugar. Mix well to coat. Spread the rhubarb mixture evenly on a baking sheet lined with parchment paper. Roast in a 350°F (≈175°C) (approximately 175°C) (175°C (≈345°F) (approximately 345°F)) oven for approximately 15-20 minutes, or until slightly softened and caramelized. Remove from oven and let cool slightly.

Step 2: Add Flavor to Roasted Rhubarb

Once the roasted rhubarb has cooled slightly, zest one lemon directly over the rhubarb. Grate a piece of fresh ginger over the rhubarb. Toss gently to combine.

Step 3: Prepare Bundt Pan

Grease and flour a bundt pan. Arrange 1 cup of fresh raspberries evenly at the bottom of the prepared bundt pan. Carefully spoon the roasted rhubarb mixture over the raspberries, distributing it evenly.

Step 4: Make Caramel Topping

In a small saucepan, melt 1 stick (113g) of butter. Add 220g of brown sugar and whisk until smooth and combined, forming a caramel sauce. Pour the caramel sauce evenly over the rhubarb and raspberries in the bundt pan.

Step 5: Prepare Cake Batter

In a large bowl, cream together 2 sticks (226g) of butter and 350g of sugar until light and fluffy. Beat in 4 eggs one at a time, then stir in 1 teaspoon of vanilla extract. In a separate bowl, whisk together 355g of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Gradually add the dry ingredients to the wet ingredients, alternating with 240g of whole milk, beginning and ending with the dry ingredients. Mix until just combined.

Step 6: Prepare Frangipane

In a medium bowl, cream together 1 stick (113g) of butter and 100g of sugar. Beat in 2 eggs and 1 teaspoon of almond extract. Fold in 100g of almond flour until well combined.

Step 7: Assemble and Bake Cake

Pour about half of the cake batter over the caramel and rhubarb mixture in the bundt pan. Spoon dollops of the frangipane mixture over the cake batter. Carefully spread the remaining cake batter over the frangipane layer, ensuring it's evenly distributed. Place the bundt pan on a baking sheet and bake in a preheated 350°F (≈175°C) (approximately 175°C) (175°C (≈345°F) (approximately 345°F)) oven for 75 minutes, or until a wooden skewer inserted into the center comes out clean.

Step 8: Cool and Serve

Once baked, remove the cake from the oven and let it cool in the pan for 10-15 minutes. Carefully invert the cake onto a serving plate. Allow it to cool completely before slicing and serving.

• Ensure the rhubarb is cut into uniform bite-sized pieces for even roasting.

• Do not over-mix the cake batter; mix until just combined.

• Allow the cake to cool slightly before inverting to ensure the topping sets and doesn't stick to the pan.