Cake 27, Rhubarb Upside-Down Cake

This is another recipe from "500 Cakes" (thanks Emma :D)

Rhubarb Upside-Down Cake

230g fresh rhubarb, cut into about 5mm thick pieces (I used 3 massive stalks from the plant in the garden - they weren't pink, but the cake still turned out fine)
3 Tb caster sugar
80g butter, at room temp
240g caster sugar (I only used about 2/3 of this amount, it seemed excessive...)
2 eggs
3 Tb ground almonds (I used this, then the rest of the 70g packet instead of some of the flour)
110g self-raising flour

Preheat oven to 180C and line a 20cm tin.
Toss the rhubarb in the first measure of sugar so that it's coated thoroughly. Arrange in the base of the tin.
Beat butter and sugar together, then beat in eggs one at a time. Stir in the almonds, then fold in the flour.
Spoon this onto the rhubarb, and spread evenly.
Bake for about 40 minutes until risen and golden.
Cool in tin for about 5mins, then cool on a wire rack.