Rhubarb Upside-Down Cake
Sharing my recipe for Rhubarb Upside-Down Cake with you!
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Rhubarb Upside Down Cake
This gorgeous easy-to-make cake is spring in a bite!
For the batter:
120g butter
180g AP flour
½ tsp salt
¼ tsp baking soda
¼ tsp baking powder
200g sugar
2 tsp vanilla
2 eggs
100g sour cream
For the bottom:
1-2 Tbsp melted butter
2-3 Tbsp sugar
1 Tbsp cornstarch
3-5 stalks of rhubarb (depends on how long/thick they are)
First things first:
-Preheat your oven to 375F/190C
-Prep your pan by covering the bottom with a circle of parchment paper
-Take some melted butter and brush all over the bottom and up the sides
-Sugar the bottom generously, making sure you get sugar in the corner so the cake will have a crunchy almost caramelized edge. Try not to get it up the sides though or -the cake will stick
-Dust a thin layer of cornstarch on the bottom, I like to stay away from the edge and just put it in the middle where the rhubarb will go. Rhubarb has a lot of water in it and without this step your cake will end up very soggy
-Cut the rhubarb into pieces. I like to do this before making the batter as it comes together so quickly. I like to cut the rhubarb a bit shorter than the pan. This way i get an almost caramelized cake edge while the middle becomes ultra moist and lush.
-Once you have placed all the rhubarb in the pan, set to the side and get started on the batter
-Sift together 180g flour, ½ t salt, ¼ t baking powder and ¼ t baking soda, and set to the side
-Combine 100g of sour cream with 2 t of vanilla extract and whisk together, then set that also to the side
-Place 120g butter and 200g sugar in the bowl of a stand mixer
-Using the paddle attachment whip on high until light and fluffy
-Scrape down the sides of the bowl and add 2 eggs
-Whip again on high until even lighter and fluffier
-Scrape down the sides of the bowl, add in half of your dries and mix on a low speed, just until combined
-Scrape down the bowl, add in all of your liquids, and continue mixing on a low speed
-Once incorporated, scrape down the bowl, add in rest of the dries, and continue mixing
-I like to finish the batter by hand just so i know it is completely lump and streak free
-Pour the batter over the rhubarb
-Spread it out evenly so that the cake can bake evenly
-Pop in the oven and bake for about 40-45 minutes
-The cake is ready when a toothpick inserted in the middle comes out clean
-As soon as the cake is out of the oven place your serving plate on top on the cake and flip the cake out
-Take the bottom off of the spring form pan so it can stop steaming itself and so the caramel doesn’t stick to the paper
-Keep the sides locked though!
-Let cool completely!
-Serve with chantilly (vanilla ice cream would also be great) and enjoy!
Rhubarb Upside Down Cake
Celebrate the season with an easy Rhubarb Upside Down Cake. Baked and unmolded, this cake has a mosaic top of rhubarb baked into a brown sugar sauce over a vanilla, cinnamon cake. It's utterly delicious and simple to make.
Full Recipe and Instructions:
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Strawberry Rhubarb Upside Down Cake - a twist on the classic Pineapple Upside Down Cake
Here’s a great spring time twist on the classic pineapple upside down cake. The strawberry and rhubarb topping make a great tart contrast to the sweet fluffy moist cake. Enjoy!
Strawberry and Rhubarb Upside-Down Cake recipe | Perfect Summer Cake
I am ready for yet another fun recipe. This one is a Strawberry and Rhubarb Upside-Down Cake
Here is what you need:
* Rhubarb and Strawberries
* 1 package strawberry gelatin
* 2 cups miniature marshmallows
* 1 package white or yellow cake mix (regular size)
* Whipped topping, optional
Hope you enjoy this video and recipe
#strawberryrhubarbupsidedowncake
#upsidedowncake
#summercake
Rhubarb Upside-Down Cornmeal Cake | Summer Desserts
#rhubarb #debbieskitchen #gingersnapkitchen
Thank you for watching my video for how I made this beautiful rhubarb upside-down cake. This is a tasty recipe that's easy to make and very delicious.
This video is in collaboration with Debbie, from Debbie’s Kitchen. Definitely check out her channel and see what’s cooking over there!
Here’s a link to Debbie’s Kitchen:
I hope you’ll subscribe to my channel and visit often for new recipe videos. I upload new videos every week, usually on Sunday and Wednesday.
You can count on me for many meal ideas you can use to get through times when you don’t have a lot of money to spend and also times when you want to impress your friends and family. I have a little something for everyone!
Thanks for your support!
#rhubarbcake #upsidedowncake #rhubarbdesserts #summerdesserts #crowdpleaser #cornmealcake #sweettreats #whatsfordessert #bakewithme #unusualcakes #rhubarbrecipes
INGREDIENTS
1 1/2 sticks unsalted butter*
1/2 cup packed light brown sugar
12 ounces rhubarb, cut into 2-inch pieces
1 1/4 cups all-purpose flour
1/2 cup yellow medium-grind cornmeal
2 tsp vanilla extract
1 teaspoon baking powder
1/4 tsp baking soda
1/4 tsp sea salt
1 cup granulated sugar
2 large eggs*
1/2 cup buttermilk*
zest from 1 lemon, finely grated
*for best results, make sure ingredients are at room temperature
Recipe inspiration (I made a combination of these two recipes):
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Artist: Gloria Tells
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