I'm filling in for Sara today. She has family and friends visiting from away. When I posted this Apple-Rhubarb Crisp recipe Sara had left me this nice comment:
"Oh, I'm so jealous of your fresh rhubarb!! It always reminds me of summers at my grandparents' house :) "
I've been very busy this past week in our rhubarb patch but I wanted to do the neighborly thing for Sara (albeit virtual) and bake a desert to bring over for her company to enjoy. Let's keep Sara out of the kitchen so she has more time for visiting. ;)
I found this recipe in May issue of Martha Stewart Living.
Rhubarb Upside-Down Cake
For the Topping:
- 4 Tablespoons unsalted butter melted
- 1/2 Cup Flour
- 1/4 Cup Sugar
For the Cake:
- 1 1/2 Sticks Unsalted Butter, room temperature, plus more for buttering pan
- 1 lb. Rhubarb, trimmed and cut on a very sharp diagonal about 1/2 inch thick
- 1 3/4 Cup Sugar
- 1 1/2 Cups All-Purpose Flour
- 1 1/2 Teaspoons Baking Powder
- 1/2 Teaspoon finely grated orange zest (I chose not to use this) plus 1 teaspoon fresh orange juice
- 2 Large Eggs
- 1 Cup Sour Cream ( I substituted homemade yogurt)
- Preheat oven to 350 degrees. Make the topping: Stir together, (I used my fingers), butter, flour, sugar, and 1/4 teaspoon salt until moist and crumbly.
- Make the cake: Butter a 9-inch round cake pan (2 inches deep). Dot with 4 tablespoons butter (cut into pieces). Toss rhubarb with 3.4 cup sugar; let stand.
- Whisk together flour, baking powder, and 1 1/2 teaspoons salt. Beat remaining stick butter and cup sugar with a mixer on medium speed until pale and fluffy. Beat in zest and juice. Beat in eggs, one at a time, until incorporated, scraping down sides of bowl. Beat in flour mixture in 3 additions, alternating with sour cream/yogurt, until smooth.
Let's start assembling this cake!
Sara, enjoy your company this week. Take time to visit over coffee and cake. :)
I gave this recipe 4 spoons. It was yummy and useful but I didn't like that the recipe's cooking time was so far off.