Sweet Rhubarb Upside-Down Cake.

rhubarb_cake

Fresh out of the oven.

I am not a huge fan of rhubarb, but I keep trying. Everyone else seems to like it – in muffins or crumbles or.. whatevers.  This recipe called to me, and I had exactly 1 pound of rhubarb in my fridge, so I made some quick changes and popped this into the oven.

I am now fully in love with rhubarb. Or, at least, this recipe. Be forewarned: it’s really sweet and really tart!

Sweet Rhubarb Upside-Down Cake.

Ingredients:

  • 1 1/2 cups sugar, divided
  • tablespoons unsalted butter (room temperature)
  • 1/2 cup of butter (1 stick) and 6 tablespoons butter, cold.
  • Zest of one lemon + save the juice (you need 1 tablespoon + 2 teaspoons)
  • teaspoons vanilla extract
  • 1/2 teaspoon salt, divided
  • 1 pound rhubarb, trimmed and cut into 1-inch pieces
  • 2 1/2 cups all-purpose flour
  • teaspoons baking powder
  • 1/3 cup whole milk
  • 2eggs, lightly beaten

Directions:

  1. Heat oven to 375° F.
  2. Heat a 10″ cast iron skillet over medium. Add in 1 cup of sugar, 4 tablespoons butter (room temp), lemon zest, lemon juice, vanilla, and 1/4 teaspoon of salt. Stir gently while things melt and get goopy.
  3. When the butter and sugar have melted together, add the rhubarb pieces and cook, stirring occasionally. The rhubarb will give off quite a bit of moisture – that’s okay! Cook until the rhubarb is tender (approx 6 to 8 minutes). Allow to simmer while you complete the next steps.
  4. In a small bowl, whisk together remaining sugar and salt, plus flour and baking powder in a bowl. Add the cold butter, and use your fingers to rub the flour and butter together to form coarse pea-size chunks.
  5. Add milk and eggs and stir until a soft, sticky dough forms.
  6. Turn off the heat underneath the skillet (it’s okay to leave the skillet on the burner, though).  Take pieces of dough and stretch them gently – and place over the hot rhubarb mixture. Try to cover the entire surface. It’s okay for dough chunks to overlap – it’s a bit like making rhubarb cobbler! I ended up using only about 2/3rds of the dough because I wanted a bit less cake – if you’d like a thicker cake, use the full amount.
  7. Put the skillet onto a baking sheet (just in case of overflow!) and put into the centre of the pre-heated oven.  Bake until the cake is golden – for a 2/3rds dough, this will be about 25 minutes. For the full dough recipe, expect between 30 and 35 minutes.
  8. Remove baking sheet and skillet from the oven and let the cake rest for about 10 minutes.
  9. Place a platter or plate on top of the skillet and invert quickly and carefully. The rhubarb will be gooey and sticky on top. Yay!
  10. Serve warm or at room temperature!
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