I know this is a little out of season now, but it’s so good I have to share it now. Our neighbor had a bumper crop of rhubarb this year and gave us a whole bunch last week. I froze a lot of it and made a couple yummy recipes. One of the recipes I tried out was a recipe I found on Pioneer Woman’s Tasty Kitchen site.
I made a couple slight modifications to make it easier to follow and based on what I had in my kitchen. It turned out great – this recipe is light and fluffy and delicious. It probably took me about 20 (interrupted with the kids) minutes to make and was pretty easy. Yes, there are a few steps to follow – it’s not just a matter of dumping everything into the bowl and mixing – but the result is well worth it. I imagine you could turn this into other fruit-upside-down cakes if you wanted too.
Rhubarb Upside Down Cake – click here for the original recipe:
(Scroll to the bottom for the full recipe)
First, you’ll need to preheat the oven to 325 degrees. Then get a 9″ cake pan and grease it. I use Baker’s Joy cooking spray. I love that stuff – it has the grease and the flour combined so you spray and your pan is all set for whatever you’re baking. No messy flour. So easy.
In a small bowl, combine 3 tablespoons melted butter (you could probably use margarine but for baked goods like this I always prefer the real stuff), 1 tablespoon syrup (real maple syrup would be best, but plain ol’ syrup works too) and 2/3 cup sugar. Now you can vary and use brown sugar, but I used regular white sugar. Spread this mixture into your greased pan. Layer with the rhubarb. Now sprinkle 1.5 tablespoons of sugar over it. Set aside.
Now you’ll need your mixer. I have a regular old hand mixer. I can see all you shuddering! Yikes! But that’s ok. Those lovely Kitchen Aid mixers just haven’t been in the budget. Although I have one on my birthday list, which is next week, so maybe just maybe… but anyways. I’m writing about a recipe and not mixers!
So take your mixer and, if you are lucky enough to have a stand mixer, add the paddle attachment. Otherwise grab your mixer and stick in those trusty old beaters. In a large bowl, cream 6 tablespoons butter (softened) with 3/4 cup of sugar and 1 tablespoon of syrup until it’s light and fluffy. For about 5 minutes. With my hand mixer, I didn’t notice any more “fluffiness” after the 3 minute mark, but a stand mixer might make it even better. Mix in 2 egg yokes (save the whites – you’ll need them later) and 1 tablespoon of vanilla extract.
In a small bowl, whisk together 1 cup plus 2 tablespoons of all-purpose flour with 1.5 teaspoons baking powder and 1/2 teaspoon salt. With the mixer running on low, into your creamed mixture, slowly add half the flour, then the milk, and then the other half of the flour, beating well after each addition and scraping down the sides of the bowl as needed.
Now in a medium-sized bowl, beat your 2 egg whites with 1/4 teaspoon cream of tartar until stiff peaks form. That was easy with my hand mixer, imagine how easy for those of you with a stand mixer!
Gradually fold the egg white mixture into the batter. It will be light and fluffy.
Gently spoon the batter mixture over the rhubarb in the pan.
Bake for 50-60 minutes or until the cake springs back when you lightly touch it.
Serve warm, with whipped cream or custard. I didn’t have any custard, nor did I have time to make any so we used Cool Whip. It tasted good but I think it would taste better with custard. Next time I will find a good custard recipe and make that too.
Rhubarb Upside Down Cake
2/3 cup plus 3/4 cup plus 1.5 TB sugar, divided
2 TB syrup (maple syrup is the best), divided
1/2 cup + 1 TB butter (3 TB melted, 6 TB softened)
2 1/4 cup rhubarb, diced (fresh or frozen)
2 eggs, separated
1 TB vanilla extract
1 cup + 2 TB all-purpose flour
1.5 tsp baking powder
1/2 tsp salt
1/4 cup milk
1/4 tsp cream of tartar
Preheat oven to 325 degrees. Grease a 9″ round cake pan.
In a small bowl, combine 2/3 cup sugar with 3 tablespoons of melted butter and 1 TB syrup . Spread in the bottom of the prepared pan. Layer with rhubarb and then sprinkle with 1.5 TB sugar. Set aside.
In a large bowl, cream 6 TB softened butter with 3/4 cup of sugar and 1 TB syrup until light and fluffy, about 5 minutes. Mix in 2 eggs yokes and vanilla extract.
In a small bowl, whisk together the flour, baking powder, and salt. With the mixer running on low, into your creamed mixture, slowly add half of the flour, then the milk, and then the other half of the flour, beating well after each addition.
In a medium sized bowl, beat the eggs whites with the cream of tartar until stiff peaks form. Gradually and gently fold into batter. Then gently spoon the batter over the rhubarb in the pan.
Bake for 50-60 minutes or until cake springs back when lightly touched. Cool in pan on rack for 10 minutes before inverting onto a serving plate. Serve with whipped cream or vanilla custard.