Freshly harvested Rhubarb turned into a delicious upside-down cake…
Rhubarb is a vegetable, often treated like a fruit. It is known for its pinkish reddish stalk with a tart taste. Only the rhubarb stalk is edible, the leaves are toxic hence should not be consumed.
This Summer my vegetable garden has been doing great, I shared kale & mint with my neighbors & they shared their rhubarb harvest with me. Looking at the pretty Rhubarb I instantly made up my mind that I’ll turn that into something delicious. Rhubarb upside-down cake it is!
Rhubarb can be turned into different kinds of sweet dishes like jams, sauces, compote, pies, cakes, tarts, crumbles, drinks & soups.
- Butter, unsalted- 5 tbsp
- Brown sugar- ⅔ cup
- Rhubarb, diced- 3 cups (1 inch slice)
- Butter, unsalted at room temperature- ½ cup
- White sugar- 1 cup
- Vanilla extract- 1 tsp
- Eggs, large- 2 (separate yolk and egg whites)
- All-purpose flour- 1½ cups
- Baking powder- 2 tsp
- Salt- ¼ tsp
- Milk- ½ cup
- Lemon juice- ¼ tsp
- Grease the bottom and sides of a 9 inch springform pan with butter- don't skip this step.
- Preheat the oven to 350 F or 175 C.
- Place a saucepan over medium heat, add 5 tbsp butter and let it melt.
- Add brown sugar and cook till the sugar dissolves and turns brown.
- Remove the saucepan from the heat, pour the melted brown sugar onto the cake pan and spread evenly.
- Evenly spread the diced rhubarb on the melted butter-brown sugar. Keep aside.
- Separate the egg yolks and egg whites from 2 eggs.
- In a bowl, combine together the all purpose flour, baking powder and salt.
- Into the stand mixer bowl, add butter at room temperature and white sugar. Using the paddle attachment, beat till smooth.
- Scrape down the sides of the bowl using a silicone spatula, beat again.
- Or use an electric hand mixer to beat butter and sugar.
- Add the vanilla extract and beat for a minute.
- Add egg yolks, beat till combined well. Scrape down the sides of the bowl and beat again for a few seconds.
- Add the flour mix in 3 addition alternately with the milk in 2 additions- ending with the flour mix. (First add some flour mix, beat for a few seconds, add ¼ cup milk, beat again, add the 2nd addition of flour and beat for a few seconds, add the remaining ¼ cup milk, beat well and finally add the remaining flour mix and beat till incorporated).
- Keep aside the cake batter.
- Clean the stand mixer bowl well, for beating egg whites there shouldn't be any cake batter in the bowl. Egg whites will not beat well.
- In the stand mixer using the whisk attachment or using an electric hand mixer, beat the egg whites and lemon juice at high speed till soft peaks are formed.
- Fold the beaten egg whites into the prepared cake batter and combine well till egg whites are well incorporated into the batter.
- Pour the cake batter over the rhubarb, spread well & smoothen the surface.
- If baking in a springform pan, wrap the bottom of the pan with an aluminum foil, this is to prevent any dripping from the butter & rhubarb falling into the oven.
- Place the cake pan onto the middle rack in the preheated oven.
- Bake for 50 to 55 minutes or till a fork inserted into the center of the cake comes out clean. (depends on the kind of oven you are using, baking time might be longer-bake till the center of the cake has cooked well).
- After 50 minutes of baking, take the pan out of the oven. Insert a fork into the center of the cake, if the fork comes out clean the cake has baked well. If not, bake for 5 to 10 more minutes.
- Let cool down for a few minutes.
- Separate the springform sides & pan.
- Gently, flip the cake over onto a plate or cake stand.
- Beautiful pinkish rhubarb will be on the top of the cake.
- This cake tastes better when served warm. So, go ahead cut into wedges and serve along with a cup of coffee.
- Leftover cake can be refrigerated, before serving- warm up the cake slices in the microwave for 30 seconds and enjoy.