Jun 9, 20213 min read

Rhubarb Upside-Down Cake

Savor the seasonal charm of rhubarb with this easy and nutritious Rhubarb Upside-Down Cake, perfect for your summer indulgence! This delectable treat captures the essence of the season, offering a perfect balance of sweet and tangy flavors.

Crafted with care, this cake embodies the spirit of the season, using fresh rhubarb at its peak, delivering not only irresistible taste but also a dose of essential vitamins and minerals.

Whether enjoyed as a delightful ending to a summer meal or shared with loved ones during a leisurely afternoon, our Rhubarb Upside-Down Cake promises to be a highlight of your seasonal culinary adventures. Embrace the flavors of summer with this delightful creation that combines simplicity, nutrition, and an irresistibly delicious taste.

Opt for the freshest rhubarb by exploring local farmers' markets or engaging with friendly neighbors who might be willing to trade rhubarb stalks for the delightful recipe. In my own experience, a generous neighbor shared rhubarb over the fence from their garden, and I transformed those vibrant stalks into a delectably tender and sweet rhubarb cake!

What is Rhubarb?

Rhubarb, a perennial plant thriving in cool climates, reaches its peak during late spring and early summer. Harvested from April to June, its edible stalks can be green or red, offering a taste that ranges from sour to subtly sweet and bitter.

Health Benefits

Loaded with essential vitamins and minerals such as A, C, and K, iron, potassium, and magnesium, rhubarb brings a host of health benefits. Vitamin K supports robust bones and prevents blood clotting, while the antioxidants in rhubarb contribute to skin health, combating free radicals and promoting a youthful appearance.

How to Prepare and Cook Rhubarb

Opt for fresh rhubarb with firm, intact stalks, and use it promptly. Trim the leaves before cooking, as they contain oxalic acid and should never be consumed. Wash the rhubarb under cool water, cut the stalks into cubes, and either blanch them in water or cook them in their own juice.

Rhubarb shines in various culinary creations, from sauces and pies to muffins and cakes. Consider serving rhubarb sauce as a delightful accompaniment to meat or drizzling it over ice cream or pound cake for a delightful twist.

Ingredients

For Poached Rhubarb:

5-6 stalks of fresh rhubarb
100g caster suger
400 ml water (approximative)
2 Tbsp lemon juice

For the Batter:

160g all-purpose flour
3/4 tsp baking powder
1/4 tsp baking soda
pinch of salt
150g granulated sugar
115g unsalted butter, at room temperature
2 large eggs
120g sour cream
4 Tbsp brown sugar
Zest of 1 lemon

To serve:

sweetened whipped cream (optional)

Method

1. Heat oven to 180°F(350°F), Fun 160°F.(325°F). Line the bottom of a 23 cm (9-inch) springform pan with parchment paper. Butter the paper and sides of the pan. Sprinkle with 2 tablespoons brown sugar. Set aside.

Make The Poached Rhubarb

2. In a saucepan, put rhubarb. Add sugar, water and lemon juice. Bring to a boil. Reduce heat and simmer gently, for 5 minutes or until rhubarb is crisp-tender, stirring to dissolve sugar.

3. Remove from heat, strain and pour into the prepared cake pan, tilting it back and forth to cover the entire bottom evenly. Sprinkle with the remaining brown sugar (2 tablespoons) and lemon zest. Set aside.

Make The Batter

4. Sift together the flour, baking powder, baking soda and a pinch of salt. Set aside.

5. In a bowl, beat together sugar and butter until pale and fluffy. Add sour cream and beat until smooth. Add the eggs, one at a time, beating well after each addition; scraping down the sides of the bowl as needed. Gradually, add the flour mixture to the batter, beating until just moistened.

6. Carefully pour the batter into the pan on top of the fruit layer. Spoon in the batter so it covers all of the rhubarb.

7. Bake for about 40-45 minutes or until a toothpick comes out clean. Cool on a wire rack for few minutes (10 min). Run a knife around edge to loosen.

8. Place serving dish upside down on top of the cake pan and invert the cake onto the plate. Cool completely. If you desire, serve with whipped cream.