Rhubarb Upside-Down Cake

This cake has a crumb "topping" that actually ends up on the bottom. Each bite has a surprisingly crunchy texture.

Rhubarb Upside-Down Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    tablespoon(s) unsalted butter, melted

  • ½

    cup(s) all-purpose flour

  • ¼

    cup(s) sugar

  • Coarse salt

  • 1.5

    stick(s) unsalted butter, room temperature, plus more for buttering pan

  • 1

    pound(s) rhubarb, trimmed and cut on a very sharp diagonal about ½ inch thick

  • 1.75

    cup(s) sugar

  • 1.5

    cup(s) all-purpose flour

  • 1.5

    teaspoon(s) baking powder

  • Coarse salt

  • ½

    teaspoon(s) finely grated orange zest

  • 1

    tablespoon(s) fresh orange juice

  • 2

    large eggs

  • 1

    cup(s) sour cream

Directions

Preheat oven to 350 degrees F. Make the topping: Stir together butter, flour, sugar, and 1/4 teaspoon salt until moist and crumbly. 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. 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. 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.


Nutrition

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