Are you ready to tantalize your taste buds with a dessert that's both stunning and surprisingly simple to make? Then look no further! This rhubarb upside-down cake is the perfect blend of sweet and tart, boasting a gorgeous caramelized rhubarb topping and a tender, moist cake base. It's a showstopper dessert that's ideal for any occasion, from casual weeknight treats to elegant dinner parties. Whether you're a seasoned baker or a kitchen novice, this recipe will guide you through creating a delicious homemade masterpiece. This easy recipe is perfect for those looking for quick dinner ideas or healthy meals with a delightful twist.
Ingredients:
For the Rhubarb Topping:
- 1 tablespoon unsalted butter
- 1 cup chopped rhubarb (about 4-5 stalks),
- ½ cup granulated sugar
- 1 tablespoon orange juice
For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup buttermilk
Instructions:
Get started with the Rhubarb Topping:
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Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cast iron skillet or a 9x13 inch baking pan. This ensures easy removal later!
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In the prepared pan, melt the butter over medium heat.
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Add the chopped rhubarb and sugar. Cook, stirring occasionally, until the rhubarb softens and the sugar caramelizes, about 5-7 minutes. Be careful not to burn the sugar.
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Stir in the orange juice and set aside.
Now for the Cake Batter:
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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
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In a large bowl, cream together the softened butter and sugar until light and fluffy. This is where a stand mixer or hand mixer really shines, but you can do it by hand too!
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Beat in the eggs one at a time, then stir in the vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; don't overmix.
Putting it all Together:
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Pour the cake batter over the caramelized rhubarb mixture in the prepared pan.
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Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
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Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate. The warm caramel will be divinely delicious.
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Serve warm or at room temperature. Enjoy!
Tips for the Best Rhubarb Upside Down Cake:
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Fresh is best: Using fresh rhubarb will give you the best flavor and texture. If you can't find fresh, frozen rhubarb works too, but make sure it's thawed and well-drained before using.
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Don't overmix the batter: Overmixing can lead to a tough cake. Mix only until the ingredients are just combined.
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Adjust the sweetness: If you prefer a less sweet cake, you can reduce the amount of sugar in both the topping and the cake batter.
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Get creative with variations: Feel free to experiment with different fruits or spices. Try adding a sprinkle of cinnamon or nutmeg to the batter, or substituting other berries for the rhubarb.
Variations:
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Strawberry Rhubarb Upside Down Cake: Combine chopped strawberries with the rhubarb for a vibrant and flavorful twist.
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Apple Rhubarb Upside Down Cake: Use diced apples instead of, or in addition to, the rhubarb.
Nutritional Information (per serving, approximate):
- Calories: Around 350-400
- Fat: 15-20g
- Saturated Fat: 8-10g
- Carbohydrates: 50-60g
- Sugar: 30-40g
- Protein: 4-5g
Note: Nutritional information is an estimate and may vary depending on the specific ingredients used. This delicious dish offers a healthy balance to your diet, perfect for those seeking easy recipes that are also delicious and satisfying. Enjoy creating this beautiful and tasty dessert!