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!
Toss the rhubarb again and spread in pan.
Spread cake batter evenly over rhubarb.
Sprinkle crumb topping evenly over batter.
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.
Oh, you are just too thoughtful and sweet! Thank you!ReplyDelete
Is it wrong for me to want this for breakfast right now? :)
I thought you'd want a slice!ReplyDelete