Rhubarb Upside-Down Cake

Name: Rhubarb Upside-Down Cake
Yield: Serves 8
Ingredients: ½ cup (2½ ounces/71 grams), all-purpose flour; ½ cup, sliced almonds; ¼ cup (1¾ ounces/50 grams), sugar; 4 tablespoons, unsalted butter, melted; ¼ teaspoon, table salt; ¾ cup (5¼ ounces/149 grams), sugar; 1½ teaspoons, cornstarch; 1 teaspoon, grated lemon zest; 1 pound (454 grams), rhubarb, trimmed and cut into ½-inch pieces; 2 tablespoons, unsalted butter, melted; 1 cup (5 ounces/142 grams), all-purpose flour; 1½ teaspoons, ground cardamom; 1 teaspoon, baking powder; ½ teaspoon, table salt; 1 cup (7 ounces/198 grams), sugar; 2 , large eggs; 6 tablespoons, unsalted butter, melted and cooled; ½ cup, sour cream; 1 teaspoon, grated lemon zest plus 1 tablespoon juice; 1 teaspoon, vanilla extract; 2 tablespoons, red currant jelly

Desserts or Baked Goods
Cakes
Easter

By Steve Dunn ･ Appears in Cook's Illustrated May/June 2021, America's Test Kitchen TV

For a springtime dessert with a twist, we layer a cardamom-and-lemon-scented batter with jammy rhubarb and a crunchy almond streusel.

SERVES 8

TIME 1¼ hours, plus 30 minutes cooling

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