Quintessential flavors

This upside-down almond cake is crowned with two of the quintessential flavors of spring, the puckery-tart flavor of rhubarb, and strawberries’ sweetness.

The cake is very tasty whether hot out of the oven or cold the next day, says recipe developer Pam Simmons, adding, “All my tasters loved it, even those that don’t like rhubarb.” Almond paste complements the fruit flavors, and the cake has a hint of nutmeg mixed in, too.

“I get so excited when I see the first box of rhubarb in the produce section, tucked in with the strawberries, because then I know spring is really on the way,” adds Simmons, who is based in Connecticut. “It’s sort of like seeing the first robin or daffodil, and I know it won’t be long before we will get local rhubarb.”

Cook’s tip: When picking rhubarb, look for firm, unblemished stalks, the redder the better. Remember that rhubarb leaves are toxic to humans – only the stalks are edible – so if the leaves have not already been cut off, trim them off and discard them.

To store rhubarb, wrap a wet paper towel around the root ends and store in the refrigerator, in a plastic bag, and for best flavor, use within 3 days.

Strawberry-Rhubarb Upside Down Cake

Recipe developed for Andre Prost Inc., Odense Almond Paste

For the topping:

3 tablespoons butter

1/2 cup sugar

2 cups chopped ( 1/2 -inch pieces) rhubarb, 10 ounces peeled and trimmed

1/2 cup strawberry preserves (not jelly or jam)

For the cake:

7-ounce package almond paste

1/2 cup sugar

5 tablespoons unsalted butter, room temperature

1 large egg, room temperature

1 1/2 cups all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon nutmeg

1/2 cup whole milk

Preheat oven to 350 degrees. Grease and flour a 9-inch springform pan.

To make the topping: In a heavy-bottomed saucepan, melt butter and add sugar. Stirring constantly, cook until sugar begins to melt and starts to turn a light caramel color. Add rhubarb. Stirring, cook for 3 minutes or until syrup starts to thicken. Pour rhubarb mixture into bottom of prepared springform pan. Drop rounded teaspoons of preserves evenly around top of rhubarb. Set aside.

To make the cake: With a mixer, beat almond paste and sugar on low speed until the texture of small crumbs. Add butter and mix until combined. Beat on high for 2 minutes. Add egg and beat until very creamy, about 3 minutes.

Sift the flour with the baking powder, salt and nutmeg. Add flour mixture and milk to almond paste mixture. Mix on low speed until just combined. Drop spoonfuls of batter on top of fruit. Gently spread batter evenly across top.

Bake for 50 to 55 minutes or until cake is done and toothpick inserted in middle comes out clean. Make sure center of cake springs back when pressed with a finger. Cool cake in pan on wire rack for 15 minutes. Run a knife around edge of cake and unmold springform. Tip cake upside-down onto serving plate and carefully lift off bottom of pan.

Serve warm or room-temperature.

Yield: One 9-inch cake.

Approximate nutrition per serving, based on 10: 327 calories, 10 grams fat, (3 grams saturated, 27 percent fat calories), 5 grams protein, 56 grams carbohydrate, 32 milligrams cholesterol, 1.9 grams dietary fiber, 140 milligrams sodium.