This pretty seasonal cake is a major crowd pleaser and can be eaten alone or with a scoop of vanilla ice cream. It's also delicious for breakfast with a cup of tea. Substitute ground hazelnuts for the almonds as a variation. 

Rhubarb Almond Upside-Down Cake
~Adapted from Chatelaine

For the topping:
1 tbsp (14g) unsalted butter, softened
300g fresh rhubarb stalks, washed and trimmed 
1/4 cup (50g) granulated sugar
3 tbsp (60g) strawberry jam

Batter:
1 1/4 cups (160g) Flourist Sifted Red Fife Flour
1/2 cup (60g) ground almonds
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup (115g) butter, softened
3/4 cup (150g) granulated sugar
2 eggs
1/2 tsp almond extract
3/4 cup buttermilk

Preheat the oven to 350°F and line a 9-inch cake pan with parchment. Coat the bottom and the sides with the 1 Tbsp of butter. Sprinkle the 1/4 cup sugar evenly over the bottom. Slice rhubarb stalks and arrange into rows or into desired design. Spread 3 Tbsp jam onto rhubarb.

Combine flour, ground almonds, baking powder, baking soda, and salt in a bowl and whisk to combine.

Beat butter and sugar in a mixer until light and fluffy (about 2-3 minutes). Beat in eggs, 1 at a time, with the almond extract, beating well after each addition.

Add the dries alternatively with the buttermilk, beginning and ending with the dries. Spread over the rhubarb, being careful not to disturb the rhubarb pattern, and smooth evenly.

Bake until cake is browned and a cake tester inserted into the center comes out clean, about 40-45 minutes. If the cake is browning too quickly you can cover it with foil.

Let cool in the pan for 30 minutes before running a knife around the outside to loosen the cake and inverting onto a plate or cake stand.