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How To make Rhubarb Upside Down Cake
3 tb Butter
2/3 c Sugar, granulated
1 lb Rhubarb; trimmed
-about 10 stalks 1 1/2 ts Orange rind; grated
CAKE:
1/2 c Butter; softened
3/4 c Sugar, granulated
2 Eggs
1 ts Vanilla
1 1/2 c Flour all purpose
1 1/2 ts Baking powder
1 ts Baking soda
1 ts Orange rind; grated
1/4 ts -salt
1 c Yogurt, plain
Grease sides of 9" springform pan; pour in butter and sprinkle with sugar. Cut rhubarb into 2 inch pieces. Arrange in tight rows in bottom of pan, starting with middle three rows and trimming to fit. Chop remaining pieces coarsely; sprinkle on top with orange rind, set aside. CAKE: In large bowl, cream butter with sugar till fluffy. Beat in eggs, one at a time and vanilla. Stir together flour, baking powder, baking soda, orange rind and salt. Stir half of the flour mixture into creamed mixture; stir in yogurt and remaining flour mixture. Spread carefully over rhubarb, mounding higher at edges, Wrap foil around bottom of pan and set on baking sheet. Bake in 350F oven for about 1 hour or till cake springs back when lightly touched. Let cool on rack for 15 minutes. Invert cake on serving platter. Serve warm. MAKES 8-10 SERVINGS
How To make Rhubarb Upside Down Cake's Videos
Rhubarb Upside Down Cake | Rhubarb Cake Recipe
The recipe for my Rhubarb Upside Down Cake is available here
Hi lovelies, I love using seasonal produce and I always get really excited when new produce starts appearing in the shops and markets. Today I want to highlight the seasonal spring rhubarb that I used to make my Rhubarb Upside Down Cake. This cake brings together the sourness of the rhubarb and the sweet caramel. It is also something you can bake in a skillet and so it doesn't even require a cake tin. Happy Baking Lovelies!
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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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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
This Strawberry Dutch Baby, or spring German pancake, is an oven-baked puffed pancake, deliciously perfect in strawberry season, for Mother's Day, Memorial Day, or any morning when you're craving this always popular breakfast treat.
Full Recipe and Instructions:
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Rhubarb cake with crumble topping | Recipe video
Watch this video to see how to make this irresistible rhubarb cake with a crunchy crumble topping. Find the full recipe here:
Bake rhubarb into this delicious cake, perfect served with a pot of tea. The recipe couldn't be easier to make, but the crumble topping really sets this cake apart from the rest. Even better, every bite is chock-a-block with rosy rhubarb!
Find this cake recipe and loads more ways with rhubarb on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks:
Music by Kevin MacLeod
Song title: Dispersion Relation
Rhubarb Upside Down Cake
I had a request for a recipe with rhubard, so here is a lovely Rhubarb Upside Down Cake, with some ginger too. It is perfect served with custard, cream or ice cream. Very tasty indeed.
Recipe:
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