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  • Rhubarb upside down cake

    1 vote
    Rhubarb upside down cake
    Prep: 30 min Cook: 1 hours Servings: 10
    by Easy Cook - Laka kuharica
    501 recipes
    >
    The rhubarb, which is added raw, gives tangy yet tender flavor to this buttery, vanilla-infused cake.

    Ingredients

    • 600 g rhubarb, washed, cleaned and cut into small sticks
    • 2 tsp cornstarch
    • ½ cup sugar, light Muscovado
    • 2 cups cake flour
    • 1 ¼ tsp baking powder
    • ½ tsp sea salt
    • 280 g butter, at room temperature (50 g + 230 g)
    • 1 cup Demerara sugar
    • 1 cup sugar
    • Zest of 1 lemon, grated
    • 1 tsp vanilla extract
    • 4 eggs
    • 1/3 cup sour cream
    • 2 tsp lemon juice

    Directions

    1.
    In a bowl, combine rhubarb, cornstarch and Muscovado sugar. In another bowl, sift the cake flour, baking powder and salt and set aside.
    2.
    In a small skillet, mix the brown sugar and 50 g of butter. Place over medium heat and stir until smooth and bubbling. Keep warm.
    3.
    With a hand held mixer beat 230 g butter and caster sugar until light. Add lemon zest and vanilla extract. Cream until light and fluffy, scraping down sides often.
    4.
    Add eggs, one at a time. Mix to combine after each addition.
    5.
    Beat in the sour cream and lemon juice (it may look curdled at this point). Add the flour mixture, 1/3 cup at a time, until combined.
    6.
    Line bottom and sides of 9-inch spring-form pan with parchment paper. Wrap two layers of foil in the pan and place it on a baking sheet (to prevent leaking).
    7.
    Pour the brown sugar mixture into the prepared spring-form pan, then add the rhubarb. Pour the batter over everything, smoothing it over.
    8.
    Bake the cake in the oven at 160ᵒC for 1 hour or until a cake tester comes out clean.
    9.
    Cool (with the foil turned down a bit) on a wire rack for only 15 minutes. Run a knife around the cake, place a plate on top and turn it upside down. Removed the foil and released the spring-form sides carefully.
    10.
    Cool completely before serving.

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