passion for food and cooking

Rhubarb Upside-Down Cake

Rhubarb Upside-Down Cake

Whenever I buy Rhubarb, I tend to either stew it and have it with yoghurt and granola or make rhubarb crumble. I love them both however, as it was staring back at me from the fridge, I wanted to try a new recipe. I googled and looked through my cookbooks and came upon this recipe by Martha Stewart. I’ve seen pear upside-down cakes, which is quite popular so I though I’d give a rhubarb version a go.

Apart from moving into a new place, still getting use to the terrible small oven I have, I tend to sit and stare intently as the cake bakes (not that it’s going to help) like a Eagle eyeing out his dinner.

 

Now, I love cooking (and eating) but it doesn’t mean I can do anything and everything.

To be honest, baking is one of my weaknesses, I suppose, practice makes perfect and I need lots of practice to become confident. I don’t bake as often but when I do, it seems to work (with tears, stress and anxiety). Until that cake has cooled and I cut out a perfect piece, I am relieved and squeal with joy! If not, I lie on the floor, cry and vow I’ll never bake again….yet, here we are! :)

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*TIP- take out the butter the night before and sit on the bench so it can soften and be room temp ready for you to make the cake (a little tip my mum taught me).
** Get all your ingredients measured out so it makes the process of preparing the cake smoothly.

 

Serves 8-12 depends how greed you are with cake ;)
Topping/Crumble:
60 g unsalted butter
1/2 cup plain flour
1/4 cup caster sugar
pinch of salt

Cake:
1 bunch rhubarb (7 stalks)
3/4 cup caster sugar
40 g unsalted butter, room temp, cubed
1 & 1/2 cups plain flour
1 & 1/2 tsp baking powder
pinch of salt
1 cup caster sugar, extra for cake
130 g unsalted butter, room temp, extra for cake
1 tbsp orange juice
zest of 1 orange
1 cup sour cream
2 eggs
cream, to serve

 

Method:
1. Preheat oven to 180°/160 fan forced. Line a 22 cm (6cm deep) round cake tin or springform. Rub with butter and place baking paper down so it sticks to the base and sides. Put the 40 g cubed butter, dotted on the base of the prepared cake tin.

2. Cut rhubarb on an angle into 3-4 cm “sticks”. Place in a bowl with the 3/4 cup of sugar and stir to coat and leave for a couple of minutes and toss again.

3. To make the crumble/topping, place 60 g of butter in a small pot to melt, once melted add the plain flour, caster sugar and salt and stir to combine. Set aside.

4. Combine flour, baking powder and salt in a bowl and set aside.

5. Using an freehand electric mixer, beat the 130 g extra butter and 1 cup of extra sugar on medium-high speed until fluffy and pale.
Beat in the orange rind and orange juice.
Add the eggs, ONE at a time, beating well between each addition, until just combined. Scrape down side of bowl.
Beat in the flour mixture on low speed, in 3 batches, alternating with the sour cream. Beat until smooth.

6. Place the rhubarb, shaking of the an excess sugar, top of the cubed butter in the prepared cake tin, making the rhubarb snug. Spoon the cake mixture over rhubarb, spreading gently to level.

7. Crumble the topping evenly over batter and press a little (not too much). Bake for 1 hour and 15 minutes or until pricked with a skewer in the centre comes out clean. Leave it to cook in the cake tin for no more than 10 minutes otherwise it will stick. Place a plate on top and flip the cake (so the crumble is on the bottom). Serve with cream and enjoy!!!!

 

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