rhubarb upside down cake

hello!

my kind neighbor gave me a TON of rhubarb and the stuff is so precious i couldn't let it all go to waste.  SO this week i've been baking up a storm testing out new recipes to utilize what i have.

this first recipe is based on my favorite cake from ina garten her apple cake "tatin", but instead i used rhubarb!  it is super simple to make, you only need a 10" nonstick ovenproof skillet.  if you don't have a skillet like this, a 9-inch cake pan will work too, just coat the sides with butter or nonstick spray.

rhubarb upside down cake

serves 14 (adapted from Ina Garten and Smitten Kitchen)

topping:

~1 pound of rhubarb, trimmed to fit the pan

1 cup dark brown sugar

4 T butter

2 pinches of kosher salt

1 t. vanilla paste (or extract)

1 crack of black pepper

cake:

6 T butter, room temp

3/4 cups white sugar

2 extra-large eggs

1/3 cup sour cream

1/2 t. vanilla paste (or extract)

1 cup plus 2 T all-purpose flour

1/4 t. kosher salt

1) Preheat the oven to 350 F.

2) Cut rhubarb to lengths that will fit across the bottom of the skillet in one direction (some short and some longer).  Remove rhubarb from pan and cut in half the long way so they are not so thick.  Combine cut rhubarb, butter and brown sugar into a pan.  Cook over medium heat until rhubarb is cooked down about 3 to 4 mins, gently shaking pan until juices are released.   Remove from heat and set aside.  Stir in vanilla, black pepper and salt.

3) In a mixing bowl, beat butter and sugar until light and fluffy.  Add eggs one at a time and mix to incorporate each one.  Then add sour cream, vanilla and mix until combined.  Sift flour, baking powder and salt and add to mixer on low speed until just combined.

4) Dollop batter on top of rhubarb evenly and spread with a spatula.  It will seem impossible and it won't be perfect (that's OK--it will come together in the oven).  Bake for about ~35 mins or until tester comes out clean.

5) Cool for 15 mins and then invert cake onto a plate.  Tada!

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