|Rhubarb upside-down cake, sliced and ready to eat|
This is a long ways from the pineapple upside-down cake I recall from my childhood. We did not have dessert very often at all, and if we did it was most often from a box mix. Do you remember those pineapple upside-down cake box mixes that even had the red maraschino cherries in it? Makes me smile to recall that.
|Rhubarb and brown sugar, first layer|
Well this rhubarb upside-down cake does not include any oddly colored fruit, although I do recommend using the reddest rhubarb you have access to. I think it looks a lot prettier, but green rhubarb will work just fine. After all, it's how it tastes that really counts.
|Buttermilk cake batter, the second layer|
This cake batter is a bit fussy to pull together, so remember to put your butter and eggs on the counter in advance long enough to let them come up to room temperature. Take your time creaming the butter, adding in the sugar, and then the eggs one at a time. It truly does make a difference in the texture of the final cake.
|Rhubarb upside-down cake|
Fussy or not, the final results make it all worth it. Look at that lovely cake! Great with a scoop of ice cream all in the same bowl while the cake is still warm and the ice cream gets that little bit melty. Mmmm!
Rhubarb Upside-down Cake
Highlighting the tang of rhubarb paired with the fluffy sweetness of cake, this upside-down presentation is so pretty. Don't forget to get your eggs and butter out in advance to get them up to room temperature.
- 2 cups rhubarb, 1/4 inch dice
- 1/4 cup brown sugar
- 1/2 cup (one stick) butter, room temperature
- 1 cup sugar
- 2 eggs, room temperature
- 1/2 tsp vanilla
- 1/2 cup buttermilk
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp kosher salt
- Pre-heat your oven to 350 (F). Grease a 9 inch round cake pan. In the bottom of the greased cake pan add the diced rhubarb and spread it out in an even layer. Over the top of the rhubarb sprinkle the brown sugar then set the pan aside.
- In a small bowl, combine the flour, baking powder and salt, and set it aside.
- In your stand mixer or using a hand mixer in a large bowl, cream the butter for several minutes until the texture is fluffy and the color of the butter has lightened a lot. Add in the cup of sugar and continue blending for several minutes until the butter and sugar is creamy.
- Add in the eggs, one at a time, and mix for a couple of minutes after each one. With the mixer still running, add in the vanilla and then add in the buttermilk. Continue to whip together until everything is smooth again.
- Turn off the mixer and add in half of the dry ingredients. Mix again just until moistened, then add in the second half. Combine everything one last time until the batter is smooth and all the dry ingredients are well mixed.
- This will be a stiff cake batter, almost like a butter cream icing consistency. It will not be pour-able but it will be soft and easily spread. Put all of the batter into the middle of your cake pan then using a spatula carefully spread it to the edges, forming and even layer. Make sure you do not have a mound in the middle.
- Bake in the oven for 35 - 40 minutes, just until a toothpick inserted in the middle comes out clean. You really don't want to overcook this cake. Once it is done move the pan to a wire rack and cool for 10 minutes.
- As soon as 10 minutes are up, invert your cake onto a serving platter of your choice. Do this by running a thin sharp knife along the outer edge of the pan to loosen the cake. Place the platter on top of the pan. Gently turn the two items over, holding them together, and then let it rest for 30 seconds or so. The cake should easily transfer out of the pan onto your serving platter. Ta-da! A wonderful dessert that looks terrific. Enjoy!
DetailsPrep time: Cook time: Total time: Yield: one 9" round cake, serves 8 - 10
This has been shared with Sweet Tooth Friday, Not Your Ordinary Recipes, Ladybird LN, 30Days, Foodie Friday, Flaunt It Friday, Kitchen Fun and Krafty Friday, Rattlebridge Foodie Friday,