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Joined: 2/3/2009
Msg: 1
Rhubarb Upside-Down CakePage 1 of 1    


4 tablespoons unsalted butter melted, 1/2 cup all-purpose flour, 1/4 cup sugar Coarse salt


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, 1 3/4 cups sugar, 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, Coarse salt, 1/2 teaspoon finely grated orange zest, plus 1 tablespoon fresh orange juice, 2 large eggs, 1 cup sour cream


Preheat oven to 350 degrees. Make the topping: Stir together butter, flour, sugar, and 1/4 teaspoon salt until moist and crumbly.

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. Beat in zest and 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.
Joined: 5/18/2015
Msg: 2
Rhubarb Upside-Down Cake
Posted: 7/22/2015 1:39:49 PM
Thank you, for sharing.

I'll try it this weekend.
Joined: 11/30/2012
Msg: 3
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Rhubarb Upside-Down Cake
Posted: 7/22/2015 4:38:22 PM
Thank you for sharing. It sounds yummy.
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