Rhubarb upside down

Last night I was cake craving. It is rhubarb time and I still have not eaten one single cake. So I threw together the following cake which is a mix of recipes from NYTimes, Martha Stewart (I used her recipe as a base, see below, and made changes) and my own taste.

It is something really simple. A fluffy rhubarb crumble with fruit on the bottom. But instead of serving the cake with crumble on top it is turned upside down showing the part of the cake that is actually pretty – the pink rhubarb. I asked Matthias to place the cake on the tray but somehow he could not accept the idea of hiding the crumbles and decided to place some on top for so called decoration. I might not do that myself. But still, what is the most important, it taste the same. I love when the rhubarb looks moist and glossy on its own.

Topping

  • 4 tablespoons unsalted butter, melted
  • 1/2 cup all-purpose flour
  • 1/4 cup sugar
  • Rough salt, I used the ibiza kind

Cake

  • 1 1/2 sticks unsalted butter, room temperature, plus more for buttering pan
  • 1 pound rhubarb, trimmed and cut on a very sharp diagonal about 1/2 inch thick. I powdered some vanilla over too. Not vanilla sugar though.
  • 1 3/4 cups sugar
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • Coarse salt
  • 4 tablespoon fresh orange juice
  • 2 large eggs
  • 1 cup sour cream

Directions

.    Preheat oven to 175 degrees C. Make the topping: Stir together butter, flour, sugar, and 1/2 teaspoon salt until moist and crumbly. I think I used even more salt as I like the contrast of a salty crumble.

Make the cake: Butter a 9-inch round cake pan (2 inches deep). Dot with 4 tablespoons butter (cut into pieces). Toss rhubarb with 3/4 cup sugar; let stand for 2 minutes. Toss again, and spread in pan.

.    Whisk together flour, baking powder, and 1 1/2 teaspoons salt. Beat remaining stick butter and cup sugar with a mixer on medium speed until pale and fluffy (did not really happen for me…). Beat in juice. Beat in eggs, 1 at a time, until incorporated, scraping down sides of bowl. Beat in flour mixture in 3 additions, alternating with sour cream, until smooth. Spread evenly over rhubarb. Crumble topping evenly over batter.

.    Bake until a toothpick inserted into the center comes out clean and top springs back when touched, about 1 hour. Let cool for 10 minutes. Run a knife around edge of cake, and invert onto a wire rack. Let cool completely.Rhubarbcake

MalinRhubarb upside down

4 Comments on “Rhubarb upside down”

  1. CE Stoughton

    Beautiful! I’m going to the market today, and if they have rhubarb, I will try to make this.
    I have never cooked with Rhubarb, and my only taste has been in rhubarb pie, so this should be a treat.
    Thank you 🙂

  2. Maja

    I like the idea of showing off the pretty rhubarb. It is possibly my favorite veggi-fruit to use in desserts.
    Also, am really inspired by your bread exchange. Makes me want to start doing it too 🙂

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