Rhubarb And Orange Upside Down Cake

• 8 stalks rhubarb, trimmed
• 1 cup butter, at room temperature
• 1/4 cup granulated sugar
• 2 tbsp orange juice
• 2 tsp vanilla extract
• 1 tbsp orange zest
• 3 None large eggs, at room temperature
• 1 3/4 cups ground almonds
• 1 cup self-rising flour, plus 2 tbsp
• 1/2 cup milk
• None None powdered sugar, for dusting
• None None whipped cream, to serve

1. Preheat oven to 350u0b0F. Grease an 8 inch cake pan and line with parchment paper. Sprinkle 2 tbsp sugar and orange juice in base of prepared pan. Place rhubarb stalks flat side down in pan, trimmed to fit. Pack as tightly together as possible.
2. In a food processor, combine butter, remaining sugar, vanilla and orange zest and process until combined. Add eggs, 1 at a time, processing to combine between additions. Add ground almonds, flour and milk and pulse to combine. Carefully pour over rhubarb and bake for 1 hour. Cover with foil and bake for another 30 mins, or until a skewer inserted in the center comes out clean.
3. Remove cake from oven and let cool slightly in pan. Carefully transfer to a wire rack and let cool completely.
4. Dust cake with powdered sugar and serve with a generous dollop of whipped cream.

stalks rhubarb, butter, granulated sugar, orange juice, vanilla, orange zest, eggs, ground almonds, flour, milk, powdered sugar, whipped cream

Taken from recipes-plus.com/api/v2.0/recipes/34961 (may not work)