Name: Rhubarb Upside-Down Cake
Yield: 8
Ingredients: 1/2 cup all-purpose flour; 1/2 cup sliced almonds; 1/4 cup sugar; 4 tablespoons butter, melted; 3/4 cup sugar; 1 1/2 teaspoons cornstarch; 1 teaspoon grated lemon peel; 1 pound rhubarb, trimmed and cut into 1/2 inch pieces; 2 tablespoons butter, melted; 1 cup all-purpose flour; 2 teaspoons ground cardamom; 1 teaspoon baking powder; 1 cup sugar; 2 large eggs; 6 tablespoons butter, melted; 1/2 cup sour cream; 1 teaspoon grated lemon peel + 1 tablespoon juice; 1 teaspoon vanilla extract; 2 tablespoons strawberry jelly (optional)

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The Holding Space

“The ordinary arts we practice every day at home are of more importance to the soul than their simplicity might suggest.”

― Thomas Moore

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