Rhubarb Upside Down Cake

Time to celebrate farmer’s markets finally opening! Here in Minnesota, we’ve had such a crazy “spring” (Snow in May? Yeah, we did that.) that we had to delay the opening of some of our farmer’s markets.

But it’s finally here! And you know what that means…time for Kathleen to go nuts and buy way too much of everything.

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First up, rhubarb. 

I love experimenting with uses for rhubarb other than delicious pies. I really stretched myself here people, I used all my creative muscles and selected…

A cake.

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Yes, a cake. Pie’s heftier cousin. But this is a special cake – an upside down cake! Ooey gooey tart and sweet rhubarb topping a light cake. If you love pineapple upside down cake (and I do) give this a try. You won’t be disappointed!

Excited to get your hands on some fresh produce? Leave me a comment and tell me what your favorite spring find is at your farmer’s market.

Ingredients (recipe from Martha Stewart):

For the topping:

  • 4 tablespoons unsalted butter, melted
  • 1/2 cup all-purpose flour
  • 1/4 cup sugar

For the cake:

  • 1 1/2 sticks unsalted butter, room temperature, plus more for buttering pan
  • 1 pound rhubarb, trimmed and cut on a very sharp diagonal about 1/2 inch thick
  • 1 3/4 cups sugar
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon finely grated orange zest plus 1 tablespoon fresh orange juice
  • 2 large eggs
  • 1 cup sour cream

Directions:

  1. Preheat oven to 350 degrees. For the topping – stir together butter, flour, and sugar, until moist and crumbly.
  2. Make the cake: Butter a 9-inch round cake pan (2 inches deep). Dot with 4 tablespoons butter (cut into pieces). Toss rhubarb with 3/4 cup sugar; let stand for 2 minutes. Toss again, and spread in pan.
  3. Whisk together flour, baking powder, and 1 1/2 teaspoons salt. Beat remaining stick butter and cup sugar with a mixer on medium speed until pale and fluffy. Beat in zest and juice. Beat in eggs, 1 at a time, until incorporated, scraping down sides of bowl. Beat in flour mixture in 3 additions, alternating with sour cream, until smooth. Spread evenly over rhubarb. Crumble topping evenly over batter.
  4. Bake until a toothpick inserted into the center comes out clean and top springs back when touched, about 1 hour. Let cool for 10 minutes. Run a knife around edge of cake, and invert onto a wire rack. Let cool completely.

 

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