Sometimes you want a dessert that’s light and quick.
Sometimes you want decadence. This is the cake you’ll want to make when you’re craving the latter. I mean look at it.
Do you want me to hand over a fork? I thought so. This cake made its debut at our dinner party this weekend and was well received by all. It’s dense without being heavy, sweet without being sugary, and just the right amount of tart. I’m addicted.
I guess it’s a good thing that rhubarb season doesn’t last too much longer, or I’d be whipping this baby up every weekend. Perhaps the 2 1/2 sticks of butter would get the best of me, but it just might be worth it, you know?
Rhubarb Upside-Down Cake
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
- 2½ sticks butter, at room temperature, divided
- 1½ lbs rhubarb, cut into ½ inch pieces
- 2 teaspoons corn starch
- 1½ cups granulated sugar, divided
- ½ cup brown sugar
- 2 cups cake flour
- 1¼ teaspoons baking powder
- ½ teaspoon sea salt
- 1 teaspoon vanilla
- 4 large eggs
- ⅓ cup sour cream
- 2 teaspoons lemon zest
- 2 teaspoons lemon juice
Instructions
- Preheat oven to 325. Line the bottom of a 9 inch springform pan with parchment paper and butter the bottom and sides. Next, wrap foil around the outside of your pan to prevent any juices from dripping into the bottom of your oven.
- In a medium bowl, mix together rhubarb, ½ cup granulated sugar, and cornstarch. Set aside.
- In a medium saucepan, melt ½ stick butter over low heat. Stir in brown sugar and whisk until smooth, about 2 minutes. Remove from heat and set aside.
- In a separate bowl, sift together flour, baking powder, and salt.
- Using a stand mixer with a paddle attachment, whip together the remaining butter for 2 minutes. Add remaining granulated sugar and lemon zest. Continue to cream the butter at medium-high speed until it's light and fluffy, scraping down the sides every minute or so.
- With the mixer on low speed, add vanilla. Add eggs, one at a time, scraping down the sides of the bowl when needed. Add in the sour cream and lemon juice. Your mixture may look slightly curdled at this time, which is fine.
- Next, add the flour mixture, about ¼ cup at a time, until it's well combined.
- Pour the brown sugar and butter mixture into the bottom of the cake pan. Then spread the rhubarb mixture on top. Pour the batter over the fruit and smooth out the top.
- Bake for 1 hour and 15 minutes. Cake should be firm to the touch and a toothpick stuck in the middle should come out clean. Transfer to wire rack and let cool for 15-20 minutes.
- Run a knife along the sides to help release the cake, then using a cake stand or a plate, carefully flip upside down. Be careful as some of the juices may ooze out, so do it over a sink or above a baking sheet.
Recipe from New York Times.
it looks lovely!
writes huntfortheverybestWhy thank you!
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