Rhubarb and Almond Upside-Down Cake

This easy rhubarb and almond cake is the ultimate dessert for spring and summer.


INGREDIENTS
1/4 c. fresh orange juice
1/3 c. plus 3/4 cup sugar
Oil, for the pan
2 lb. rhubarb (about eight 9-inch stalks)
1 1/2 c. all-purpose flour
1/2 c. almond meal
1/2 tsp. kosher salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 c. unsalted butter
2 large eggs
1 tsp. pure vanilla extract
1/2 tsp. pure almond extract
1 c. buttermilk

DIRECTIONS

• Heat oven to 350°F. Place orange juice and 1/3 cup sugar in a large saucepan and cook on low until sugar melts, 2 to 3 minutes. Bring mixture to a boil, then reduce heat and simmer until mixture is syrupy, 2 to 3 minutes more. Remove from heat.
• Oil a 9-inch square cake pan. Line bottom with parchment paper, then oil the parchment. Pour syrup into bottom of pan. 
• Trim ends of rhubarb and cut evenly into 4 1/2-inch lengths. Arrange rhubarb, rounded side down, in a patchwork pattern. 
• For full instructions please see : www.womansday.com

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