Rhubarb Upside-Down Cake With Strawberry Coulis

• 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.

rhubarb, granulated sugar, almond puree, ricotta, eggs, baking soda, cinnamon, flour, buttermilk, brown sugar, strawberries basket, sugar

Taken from www.yummly.com/recipe/Rhubarb-Upside-down-Cake-with-Strawberry-Coulis-2044014 (may not work)