{"id":27877,"date":"2021-08-11T18:33:40","date_gmt":"2021-08-11T22:33:40","guid":{"rendered":"https:\/\/www.thasneen.com\/cooking\/?p=27877"},"modified":"2021-09-10T12:21:34","modified_gmt":"2021-09-10T16:21:34","slug":"rhubarb-upside-down-cake-best-tasting-cake-recipe","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/rhubarb-upside-down-cake-best-tasting-cake-recipe\/","title":{"rendered":"Rhubarb Upside Down Cake | Best Tasting Cake Recipe"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-27878\" src=\"https:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2021\/08\/Rhubarb-upside-down-cake.jpg\" alt=\"\" width=\"475\" height=\"356\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2021\/08\/Rhubarb-upside-down-cake.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2021\/08\/Rhubarb-upside-down-cake-267x200.jpg 267w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2021\/08\/Rhubarb-upside-down-cake-102x75.jpg 102w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2021\/08\/Rhubarb-upside-down-cake-210x158.jpg 210w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2021\/08\/Rhubarb-upside-down-cake-390x293.jpg 390w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-27879\" src=\"https:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2021\/08\/Rhubarb-upside-down-cake-best-cake-recipe.jpg\" alt=\"\" width=\"475\" height=\"633\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2021\/08\/Rhubarb-upside-down-cake-best-cake-recipe.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2021\/08\/Rhubarb-upside-down-cake-best-cake-recipe-150x200.jpg 150w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>Freshly harvested Rhubarb turned into a delicious upside-down cake&#8230;<\/p>\n<p>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.<\/p>\n<p>This Summer my vegetable garden has been doing great, I shared kale &amp; mint with my neighbors &amp; they shared their rhubarb harvest with me. Looking at the pretty Rhubarb I instantly made up my mind that I&#8217;ll turn that into something delicious. Rhubarb upside-down cake it is!<\/p>\n<p>Rhubarb can be turned into different kinds of sweet dishes like jams, sauces, compote, pies, cakes, tarts, crumbles, drinks &amp; soups.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-27880\" src=\"https:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2021\/08\/Best-tasting-Rhubarb-upside-down-cake.jpg\" alt=\"\" width=\"475\" height=\"633\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2021\/08\/Best-tasting-Rhubarb-upside-down-cake.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2021\/08\/Best-tasting-Rhubarb-upside-down-cake-150x200.jpg 150w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<h3><strong>Cooking Video<\/strong><\/h3>\n<p><iframe loading=\"lazy\" title=\"Best Rhubarb Upside Down Cake Recipe | Moist Butter Cake\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/OfwoDVat22Y?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen><\/iframe><\/p>\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"https:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2021\/08\/Rhubarb-upside-down-cake.jpg\" \/>\n<div class=\"item ERName\">Rhubarb Upside Down Cake | Best Tasting Cake Recipe<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Dessert<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT15M\">15 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT50M\">50 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT1H5M\">1 hour 5 mins<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">9 slices<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ERSeparator\">[b]For making topping[\/b]<\/li>\n<li class=\"ingredient\">Butter, unsalted- 5 tbsp<\/li>\n<li class=\"ingredient\">Brown sugar- \u2154 cup<\/li>\n<li class=\"ingredient\">Rhubarb, diced- 3 cups (1 inch slice)<\/li>\n<li class=\"ERSeparator\">[b]For making cake batter[\/b]<\/li>\n<li class=\"ingredient\">Butter, unsalted at room temperature- \u00bd cup<\/li>\n<li class=\"ingredient\">White sugar- 1 cup<\/li>\n<li class=\"ingredient\">Vanilla extract- 1 tsp<\/li>\n<li class=\"ingredient\">Eggs, large- 2 (separate yolk and egg whites)<\/li>\n<li class=\"ingredient\">All-purpose flour- 1\u00bd cups<\/li>\n<li class=\"ingredient\">Baking powder- 2 tsp<\/li>\n<li class=\"ingredient\">Salt- \u00bc tsp<\/li>\n<li class=\"ingredient\">Milk- \u00bd cup<\/li>\n<li class=\"ingredient\">Lemon juice- \u00bc tsp<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Grease the bottom and sides of a 9 inch springform pan with butter- don&#8217;t skip this step.<\/li>\n<li class=\"instruction\">Preheat the oven to 350 F or 175 C.<\/li>\n<li class=\"instruction\">Place a saucepan over medium heat, add 5 tbsp butter and let it melt.<\/li>\n<li class=\"instruction\">Add brown sugar and cook till the sugar dissolves and turns brown.<\/li>\n<li class=\"instruction\">Remove the saucepan from the heat, pour the melted brown sugar onto the cake pan and spread evenly.<\/li>\n<li class=\"instruction\">Evenly spread the diced rhubarb on the melted butter-brown sugar. Keep aside.<\/li>\n<li class=\"instruction\">Separate the egg yolks and egg whites from 2 eggs.<\/li>\n<li class=\"instruction\">In a bowl, combine together the all purpose flour, baking powder and salt.<\/li>\n<li class=\"instruction\">Into the stand mixer bowl, add butter at room temperature and white sugar. Using the paddle attachment, beat till smooth.<\/li>\n<li class=\"instruction\">Scrape down the sides of the bowl using a silicone spatula, beat again.<\/li>\n<li class=\"instruction\">Or use an electric hand mixer to beat butter and sugar.<\/li>\n<li class=\"instruction\">Add the vanilla extract and beat for a minute.<\/li>\n<li class=\"instruction\">Add egg yolks, beat till combined well. Scrape down the sides of the bowl and beat again for a few seconds.<\/li>\n<li class=\"instruction\">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 \u00bc cup milk, beat again, add the 2nd addition of flour and beat for a few seconds, add the remaining \u00bc cup milk, beat well and finally add the remaining flour mix and beat till incorporated).<\/li>\n<li class=\"instruction\">Keep aside the cake batter.<\/li>\n<li class=\"instruction\">Clean the stand mixer bowl well, for beating egg whites there shouldn&#8217;t be any cake batter in the bowl. Egg whites will not beat well.<\/li>\n<li class=\"instruction\">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.<\/li>\n<li class=\"instruction\">Fold the beaten egg whites into the prepared cake batter and combine well till egg whites are well incorporated into the batter.<\/li>\n<li class=\"instruction\">Pour the cake batter over the rhubarb, spread well &amp; smoothen the surface.<\/li>\n<li class=\"instruction\">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 &amp; rhubarb falling into the oven.<\/li>\n<li class=\"instruction\">Place the cake pan onto the middle rack in the preheated oven.<\/li>\n<li class=\"instruction\">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).<\/li>\n<li class=\"instruction\">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.<\/li>\n<li class=\"instruction\">Let cool down for a few minutes.<\/li>\n<li class=\"instruction\">Separate the springform sides &amp; pan.<\/li>\n<li class=\"instruction\">Gently, flip the cake over onto a plate or cake stand.<\/li>\n<li class=\"instruction\">Beautiful pinkish rhubarb will be on the top of the cake.<\/li>\n<li class=\"instruction\">This cake tastes better when served warm. So, go ahead cut into wedges and serve along with a cup of coffee.<\/li>\n<li class=\"instruction\">Leftover cake can be refrigerated, before serving- warm up the cake slices in the microwave for 30 seconds and enjoy.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Freshly harvested Rhubarb turned into a delicious upside-down cake&#8230; 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 &hellip; <\/p>\n","protected":false},"author":1,"featured_media":27879,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[422,9,30],"tags":[978,1264,651],"class_list":["post-27877","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-cake","category-video","tag-cake","tag-rhubarb","tag-videos","course-dessert-2"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/27877","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=27877"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/27877\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/27879"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=27877"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=27877"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=27877"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}