Cake 1 cup (5 ounces; 142 grams) all-purpose flour 1½ teaspoons ground cardamom 1 teaspoon baking powder ½ teaspoon table salt 1 cup (7 ounces; 198 grams) sugar 2 large eggs 6 tablespoons unsalted butter, melted and cooled ½ cup sour cream 1 teaspoon grated lemon zest, plus 1 tablespoon juice 1 teaspoon vanilla extract Directions Place rhubarb in a greased 10-in. cast-iron or other heavy ovenproof skillet. Combine sugar, flour and nutmeg; sprinkle over rhubarb. Drizzle with butter. For batter, in a large bowl, beat the butter and sugar until blended. Beat in the egg. Combine the flour, baking powder, nutmeg and salt.
Rhubarb Upside Down Cake The Merchant Baker
Preparation Step 1 Heat oven to 325 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and sides of the pan. Wrap two layers of foil under the pan, and place. Caitlin Bensel With a rich pink hue and sweet-tart flavor, rhubarb is a lovely gift from spring. This rhubarb upside-down cake is an elegant spring cake that showcases absolutely stunning fresh seasonal fruits. No need to sweat over frosting or fiddle with a lazy Susan! Directions Preheat oven to 350 degrees. 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). Preheat oven to 325°. In a small bowl, combine brown sugar and butter. Spread into a greased 10-in. cast-iron or other ovenproof skillet. Layer with rhubarb; sprinkle with sugar. Set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla.
rhubarb upside down cake
4.75 from 4 votes 6 Comments Jump to Recipe Pin the Recipe Written by: Valerie Brunmeier Published: July 11, 2018Updated: July 12, 2022 This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read our disclosure policy. This tart-sweet Rhubarb Upside Down Cake is both elegant and rustic at the same time. Serve with whipped cream. The cake is tender and there is a lovely balance of buttery cake and rhubarb. To make the cake, you'll create a layer of tender pieces of rhubarb that bake at the bottom of a cake as well as a delicious syrup to serve drizzled over the cake. Ingredients RHUBARB: If picking rhubarb, twist the stalks off and be sure to discard the leaves. If buying these pinkish stalks at grocery stores or a farmer's market, they should be crisp (not limp) and should snap easily. If rhubarb isn't in season, then use frozen rhubarb. CAKE: The cake mix for this recipe is a simple cake from scratch. Ever. This rhubarb upside-down cake recipe uses about 4 cups, or about a pound and a half of sliced rhubarb. To be safe, I decided to use my trusty kitchen scale . If you don't have a kitchen scale, please get one now. There are a thousand and one ways to measure ingredients.
Rhubarb UpsideDown Cake What to do with Rhubarb Platter Talk
Step 1: Prep the Rhubarb Mixture. First, we'll stir together the chopped rhubarb with sugar and let it sit to release the juices. Step 2: Make the Crumb Layer. In a separate bowl, mix together melted butter, sugar, flour, and a pinch of cinnamon. Set aside. Step 3: Make the Cake. Preheat the oven to 325°F. Butter and line an 8-inch square pan with parchment. Butter the parchment. Toss the rhubarb, ½ cup of the granulated sugar, and ¼ cup of the brown sugar together in a bowl. Layer the rhubarb across the bottom of the pan in a grid pattern, adding any remaining sugar mixture to the pan.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan. Place chopped rhubarb on bottom of the prepared pan. Sprinkle sugar evenly over rhubarb; sprinkle marshmallows on top. Prepare cake mix according to instructions on the package. Pour over rhubarb and marshmallows in pan. Bake in the preheated oven for 1 hour. Grease and flour a 9x13-inch pan. Prepare cake mix according to the package directions. Pour batter into the prepared pan. In a medium bowl, mix together rhubarb and sugar. Spoon over batter in the pan. Drizzle whipping cream over the top. Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, about 40.
Rhubarb Berry UpsideDown Cake Recipe Taste of Home
Onto the cake! In a medium bowl, whisk together 1 1/2 cups of flour, 1/2 teaspoon baking soda (not baking powder), and a pinch of salt. Set these dry ingredients aside for a moment. Also, center the oven rack, and heat the oven to 350°F. Now fling 1 1/2 sticks (about 150 grams) of thoroughly softened butter into the bowl of a standing mixer. Drain, reserving 6 tablespoons cooking liquid. Pour butter into an 8-in. square baking dish. Sprinkle with brown sugar; top with drained rhubarb. Sift flour, baking powder and salt together twice. In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored.
