Cooking with rhubarb brings back sweet memories of my childhood.

My mom always grew rhubarb in her veggie garden, and used it in cooking and baking.

She would use it as a filling for varenyky (perogy), steamed dumplings, added it alongside other fruits to her  uzvar (kompot), a little bit went a long way in her Strawberry Soup , as well as a filling for cakes.

Today’s recipe is for an Upside-Down Rhubarb Cake, which is absolutely delicious, and I am sure you will agree, once you enjoy a piece.

Excellent to make ahead, and freeze.  (see TIP – below)

Cake Ingredients:

  • 1/2 cup unsalted butter (1 stick), room temperature
  • 4 Tbs. unsalted butter (keep refrigerated to use for pan bottom)
  • 1 cup granulated sugar
  • 2 large eggs
  • zest of 1 lemon
  • 1 Tbs. orange juice
  • 1 tsp. vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/8 tsp. salt
  • 1 cup sour cream

Crumb Topping Ingredients:

  • 4 Tbs. unsalted butter, softened
  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • pinch of salt

Rhubarb Filling Ingredients:

  • 1 1/2 lb. rhubarb
  • 1/2 cup brown sugar

 

Rhubarb Filling Directions:

  1. Trim both ends of the rhubarb stalks.
  2. Peel the stalks, and cut up into 1 inch pieces, crosswise.
  3. Add brown sugar, toss gently.
  4. Set aside.
  5. Mix the rhubarb with sugar once again, before using it in the cake (the juice from the rhubarb will slightly melt the sugar by now).

 

Crumb Topping Directions:

  1. In a medium bowl, add the softened butter, sugar, salt and flour.
  2. Using a fork, mix it all together, to create crumb mixture.
  3. Set aside.

 

Cake Directions:

  1. In a medium mixer bowl, add 1/2 cup of butter (room temperature), and 1 cup of sugar.
  2. Mix well, until a light and fluffy (about 15 minutes ), scraping sides frequently, for even mixing.
  3. Add lemon zest, orange juice, and vanilla extract.
  4. Mix to incorporate.
  5. Add one egg at a time, and mix well, after each addition.
  6. Mix in 1/2 of the sour cream.
  7. Mix the flour with salt and baking powder.
  8. Mix in 1/2 of the flour, into the butter mixture.
  9. Add the rest of the sour cream, mix gently, then add the rest of the flour.
  10. Mix just to incorporate.
  11. Use parchment paper, trace the bottom of a springform baking pan onto it, and cut out the circle.
  12. Grease the sides of the pan, and dab few spots of the bottom.
  13. Place the parchment circle on the bottom of the pan.
  14. Grease lightly.
  15. Preheat the oven to 350 degrees F.
  16. Use the 4Tbs. of refrigerated butter, set aside previously, cut it up into small chunks
  17. Drop butter chunks all over the parchment lined pan bottom.
  18. Spoon the rhubarb/sugar mixture over the butter chunks, and press down firmly with a back of a spoon, to form the bottom for the cake.
  19. Spoon the batter onto the rhubarb, and using the back of a spoon, press down gently, and smooth it evenly all over the filling.
  20. Sprinkle the Crumb Topping all over the top of the batter.
  21. Place the springform pan on a large piece of aluminum foil, roll up all the edges to form a rectangular pan (this will prevent messing up your oven, by the rhubarb juices dripping out of the pan during baking).
  22. Place the cake pan with the foil lining, on the middle oven rack.
  23. Bake for 65-70 minutes.
  24. The topping will be lightly browned.
  25. Remove the cake from the oven, and cool in the pan for 5 minutes.
  26. Use a knife to separate the cake from the sides of the springform.
  27. Remove the sides of the springform.
  28. Set the cake, still on the springform bottom, onto a wire rack, to cool for at least 20 minutes.  Invert it onto a cake stand (with the crumbs at the bottom).
  29. Gently peel off the parchment paper from the top of the cake (this used to be the bottom of the cake), and let it cool completely.
  30. Sprinkle with powdered sugar before serving, or serve it with a dollop of whipped cream.

Enjoy!!

Please share your comments, and tips.

TIP:  I wrapped a piece of this cake in aluminum foil, and froze it for 30 days.  After thawing it at room temperature for about 1 hour, the cake was AWESOME!!  It tasted as if I just baked it. 

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6 Responses

  1. Andrey

    June 29th, 2012 at 8:08 am

    1

    Yum, that cake is pretty delicious!

  2. Suburban Grandma

    June 29th, 2012 at 4:59 pm

    2

    Thank you.
    My second try of this recipe was much better….the cake part was fluffier. You should try zapping a cold piece of this cake in the microwave for 10 sec….oooohhhh….like fresh out of the oven!!!

  3. Monica

    June 30th, 2012 at 5:02 pm

    3

    I can not wait to make this cake… regret not going to the farmers market this morning. Rhubarb has been on my list- been wanting to make a strawberry rhubarb pie lately. Thanks for the recipe! :)

  4. Suburban Grandma

    June 30th, 2012 at 10:18 pm

    4

    If you like rhubarb, you will love this cake. As simple as it is to make, it takes wonderfully delicious.
    Please remember to cover your lower level rack of the oven with foil, to prevent a “royal mess” from the dripping fruit juices,from the springform pan, during baking.

  5. Monica

    July 6th, 2012 at 12:39 pm

    5

    Made the cake yesterday and it was a hit…DELICIOUS! Thanks for the recipe and the foil tips. My oven would have been a great disaster otherwise. The only thing I did different was for the rhubarb part I added strawberries and blueberries to it, because I didn’t buy enough stalks of rhubarb. Still delicious and would definitely make it again.

  6. Suburban Grandma

    July 8th, 2012 at 10:41 am

    6

    Congratulations on your baking success!!
    I bet your fruit combination not only made the cake delicious, but also made it very special, and yummy. I made this cake with apple slices and golden raisins, and loved it as well.
    Yes, the foil liner below the baking pan does save a lot of oven cleaning time.
    Thank you for sharing such lovely comments.


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