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.
- 1 1/2 cups sugar, divided
- 4 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)
- 2 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
- 2 teaspoons baking powder
- 1/3 cup whole milk
- 2eggs, lightly beaten
- Heat oven to 375° F.
- 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.
- 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.
- 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.
- Add milk and eggs and stir until a soft, sticky dough forms.
- 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.
- 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.
- Remove baking sheet and skillet from the oven and let the cake rest for about 10 minutes.
- 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!
- Serve warm or at room temperature!
This carrot cake would have tasted better if I had pulled together a home made frosting for it – but, instead, I used some “cream cheese flavour” frosting from a can. I’m not going to lie – even with subpar frosting, this cake totally hit the spot. It’s SO carrot-y that it’s a bizarre shade of orange and brown (from the cinnamon and nutmeg) and so incredibly moist!
2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoons salt
4 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1 1/4 cups canola or vegetable oil
1 cup granulated white sugar
1 cup packed brown sugar
2 teaspoons vanilla
4.5 cups grated carrots
- Preheat your oven to 325°F. Line a 9”x 13” sheet pan (or two 9″ pans) with parchment paper.
- In a medium bowl, mix the flour,baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl (or in your stand mixer bowl) mix together eggs, oil, sugars, and vanilla until well combined.
- Add the dry ingredients to the wet ingredients. Mix until well-combined.
- Stir in the grated carrots.
- Pour the batter into the prepared cake pan and bake for approx. 45 to 50 minutes.
- Cake is done when a skewer in the middle is not goopy.
- Cool fully before frosting.
You could add a cup of nuts and/or a cup of raisins to this if you felt like getting crazy with things. I am not a huge fan of raisins and was totally not surprised when I discovered that mine had expired a year ago – and decided not to use them.
This cake is really, really moist because it is full of oil. If you’re the sort of person who prefers to eat a bit lighter in the calorie department, consider swapping out some of the oil for some applesauce.
Oh yeah. 1970s-style goodness.
You will have to forgive the photo, above. It does not do justice to this cake. But I made this recipe rather late in the evening, just as the kids were heading to bed, and so the photo was taken close to 10pm after a very busy weekend. I am totally just phoning it in here, is what I’m saying, when it comes to this picture.
See, I had promised myself – and my husband – that I was going to make this cake during the holidays. And I was quickly running out of holidays in which to live up to my promise. I’ve been craving it for weeks!
This is a really easy recipe to make and was really, really tasty when we finally got to eat some at 10:30-ish on Sunday night.
Skillet Pineapple Upside-Down Cake
6 tablespoons of unsalted butter
3/4 cup, packed, of light brown sugar
1 can of pineapple chunks, reserve the juice for the batter
as many little red maraschino cherries as you like
1 1/2 cups of all purpose flour
2 teaspoons of baking powder
1/4 teaspoon of salt
6 tablespoons of unsalted butter, softened
1 cup of white sugar
2 large eggs
1 1/2 tablespoons of vanilla extract
1/2 cup of unsweetened pineapple juice (from above)
- Preheat oven to 350F
- In a 10″ cast-iron pan, make the topping. Melt the butter over medium heat and add in the brown sugar.
- Cook for 4 minutes on medium, stirring constantly. The sugar and butter will turn into a thick caramel that will make you feel tingly just looking at it.
- After 4 minutes, remove the skillet from the heat. Arrange your pineapple chunks and cherries (if you’re using them) in a delightful pattern. I went with concentric circles. You can do whatever you want. Set aside to cool.
- In a small bowl, mix together the flour, baking powder, and salt.
- In a bigger bowl, cream the butter and sugar together – I used my stand mixer for this step.
- Add the eggs in, one at a time, mixing well after each one. Add the vanilla extract and mix again.
- Add half of the flour mixture, stir well.
- Add pineapple juice, stir well.
- Add the rest of the flour mixture and stir until it’s mixed. Don’t get crazy with this step.
- Gently pour/spoon/scrape the mixture out of the bowl and onto the carefully arranged pineapple (and cherries) in the cast iron pan. Smooth it a bit if needed. Don’t worry much.
- Bake for 45 minutes – until the top is golden. Check it with a toothpick or a cake tester – it should come out clean.
- Cool in the pan for about 5 minutes, then invert onto a plate so everyone can see your beautiful pineapple arrangement. You might have to put a few pineapples or cherries back in place – use a fork because they are ridiculously hot and covered in melty sugar.
- Cool until room temperature-ish (if you can wait that long) and then serve! Yay!