Hello friends, in today's pots I'm sharing a very easy recipe for a rhubarb upside down cake. You can use fresh or frozen rhubarb stalks, and you could slice them like I did or leave them whole. Remember never to eat rhubarb raw as it is toxic (leaves …
Hello friends, in today's pots I'm sharing a very easy recipe for a rhubarb upside down cake. You can use fresh or frozen rhubarb stalks, and you could slice them like I did or leave them whole. Remember never to eat rhubarb raw as it is toxic (leaves are toxic even when cooked. Do not feed them to animals either). This cake recipe is divided into two parts: the topping which goes into the pan first, and then the batter. An upside down cake is meant to be inverted once it's finished cooking and while still hot. Typically a cast iron skillet is used, but honestly, it's too hard for me to maneuver it on my own so I'm using a round baking dish this time.
INGREDIENTS:
3 tabelspoons butter
3/4 cup brown sugar
2 cups rhubarb
1/3 cup butter softened
1 cup white sugar
1 teaspoon vanilla
1 egg
1.5 cups flour (cake flour is best if you have it)
2 teapoons baking powder
1 cup milk
DIRECTIONS:
Preheat oven to 350 F, and put 3 tablespoons butter into baking dish. Pit dish in oven to melt butter.
Once melted, sprinkle with brown sugar.
Chop rhubarb and arrange over sugar and butter mixture. Set aside.
In a large bowl cream the 1/3 cup butter with white sugar. Then add vanilla and egg, beating well.
In a separate bowl mix together the flour and baking powder.
Add half the flour mixture to the creamed mixture. Stir gently. Add half the milk and stir gently.
Add the remaining flour mixture and milk to the creamed mixture and stid until combined.
Pout this batter over the rhubarb.
Bake for 40-50 minutes or until a toothpick or skewer inserted into cake comes out clean.
Invert the hot cake onto a plate or serving dish. Note: you do not have to invert it, but then it will not be an upside down cake. More of a fruit on the bottom cake.
I have tested this recipe with white sugar as the topping instead of brown. It worked well but made a crust instead of a caramel layer. Below is a photo showing that version. It was delicious!
If you'd like to watch a video tutorial, here it is!
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