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Rhubarb Upside Down Cake

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Rate this recipe 4.6/5 (13 Votes)

Ingredients

  • For the Crumb Topping:
  • 4 tablespoons unsalted butter, melted
  • 1/2 cup white wheat flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • For the Cake:
  • 1 pound firm rhubarb stalks, ends trimmed and cut at a very sharp angle into 3 inch long pieces
  • 1 3/4 cups granulated sugar, divided
  • 1 1/2 sticks unsalted butter, softened, divided
  • 1 1/2 cups white wheat flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • freshly grated zest from one medium-sized orange
  • 1 tablespoon freshly squeezed orange juice
  • 2 large eggs
  • 1 cup buttermilk

Details

Servings 1
Adapted from blueridgebaker.blogspot.com

Preparation

Step 1

Preheat oven to 350. Line bottom of 9 inch spring form cake pan with parchment, butter sides of pan and parchment, dot bottom of pan with 4 tablespoons (1/2 stick) of the butter, set aside.

Make Crumb Topping:
Combine melted butter, flour, sugar and salt in a small bowl and stir until combined. Refrigerate until needed.

Make Cake:
In a medium sized bowl, toss rhubarb with 3/4 cup of the sugar.
Set aside.
In another medium sized bowl, combine flour, baking powder and salt, set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat remaining stick of butter and cup of sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Add orange zest and juice and beat to combine.
Add flour mixture in 3 additions, alternating with buttermilk in 2 additions, mixing until just combined.
Toss rhubarb one more time, then lay pieces in pan as closely together as you can without overlapping too much. Lay them in rows all going in the same direction.
Pour remaining sugar from bowl over rhubarb.
Pour batter in pan, smoothing the top, then sprinkle crumb mixture over batter as evenly as you can, making crumbs of all different sizes.
Bake for about an hour, or until a tester inserted intp center of cake comes out clean.
Cool in pan for 10 minutes, then run a sharp knife around the edge of the cake, and invert onto a cooling rack to cool completely - don't invert onto serving plate here, or your beautiful, crunchy crumbs will become soggy, and we can't have that, can we?!

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