Rhubarb Upside-Down Cake
730
- Prep Time20 min
- Total Time1 h 35 min
- Makes10 servings
Photo, Erik Putz.
A slice of pie is a classic ending to a summery meal, but why hide fresh fruit under piles of pastry? With this upside-down cake, the tangy rhubarb shines.
Ingredients
1 tbsp unsalted butter, at room temperature
1/4 cup granulated sugar, (48 g)
300 g fresh rhubarb
1/4 cup strawberry jam, divided
Batter
1 1/4 cups all-purpose flour, (150g)
1/2 cup ground almonds, (50g)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar, (144g)
2 eggs
1/2 tsp vanilla or almond extract
3/4 cup buttermilk
Instructions
PREHEAT oven to 350F. Spray the bottom of a 9-in. round baking pan with oil. Line bottom with parchment. Coat bottom and sides with 1 tbsp butter. Sprinkle 1/4 cup sugar evenly over bottom. Cut rhubarb stalks to fit snugly inside the pan and arrange in rows, concave-side down. Brush 2 tbsp jam onto rhubarb.
WHISK flour, ground almonds, baking powder, baking soda and salt in a medium bowl.
BEAT 1/2 cup butter and 3/4 cup sugar in a large bowl with an electric mixer on medium until light and fluffy, 2 to 3 min. Beat in eggs, 1 at a time, scraping sides of bowl after each addition. Beat in almond extract.
BEAT in flour mixture on low in 3 additions, alternating with buttermilk, until just combined. Spread over rhubarb, smoothing top.
BAKE until cake is browned and a cake tester inserted into the centre comes out clean, 40 to 45 min, covering with foil if browning too quickly. Let stand 30 min. Run a knife around edge of pan. Place a large platter over top and carefully invert. Discard parchment. Microwave remaining 2 tbsp jam until warm, then brush over the top. Serve warm.
Nutrition (per serving)
Calories 305, Protein 5g, Carbohydrates 40g, Fat 14g, Fibre 2g, Sodium 261mg.
Good source of folate.
Re-Inventing Classic Rhubarb Cake
Upside-down cakes were all the rage in the United States in the 1950's, usually starring bright yellow pineapple. And what's not to love about this retro dessert? They're deceptively easy to make, and the inverted fruit offers you a built-in icing substitution for your cake. Here are three things we did to modernize this old favourite:
We simplified the technique
We wanted to create a more visually stunning cake, so the design needed a modern look. Instead of chopping the rhubarb into small pieces, the cake now requires minimal rhubarb prep—the stalks just need to be cut to fit in the pan. (Bonus: Each slice ends up with an Insta-worthy pink diagonal pattern! The layout doesn't need to be perfect, because the warm, glossy jam that gets brushed on at the end covers up flaws.)
We updated the flavour profile
The original recipe called for cinnamon, vanilla extract and almond extract to flavour the butter cake. We eliminated the cinnamon and offer a choice between vanilla and almond extract to cut down on competing flavours. In addition, we added buttermilk and baking soda (in place of just using milk) to create a more tender cake crumb.
We shot a new photo
A beautiful new cake always deserves a beautiful new photo! (Our former associate food editor, Emily, became an accidental food stylist when she was test-baking this cake to confirm prep times. It was so gorgeous that our food stylist ended up using it in our final shot.)
This modernized recipe is easier to bake, and the result is both show-stopping and downright delicious. If you're going to make one rhubarb dessert this spring, we highly recommend this one.
Why we love it
- It's impressive when done but simple to tackle (our fave recipe combo)
- It works for any occasion—from weekend dessert to a dinner party or baby shower
- If you've never baked with rhubarb, it's an easy place to start
- It can be made ahead and refrigerated for 2 days (if it even lasts that long)
