Rhubarb Upside Down Cake
Ingredients
Rhubarb Topping
-
450
g
rhubarb
-
1
unit
vanilla bean
-
¾
cup
granulated sugar
-
¼
cup
unsalted butter
-
1
teaspoon
lemon zest
-
pinch
unit
kosher salt
Cake
-
1
cup
all-purpose flour
-
1
cup
rye flour
-
1
tablespoon
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
kosher salt
-
½
cup
unsalted butter
-
½
cup
granulated sugar
-
2
large
eggs
-
1
teaspoon
vanilla extract
-
1½
cups
buttermilk
To Serve
-
to taste
unit
lightly sweetened whipped cream or ice cream
Instructions
- Preheat the oven to 375°F and prepare a 9-inch cake pan.
- Make the rhubarb topping by combining sugar, butter, vanilla seeds, lemon zest, and salt in a skillet and heating until melted.
- Add rhubarb to the skillet and cook until tender, then set aside to cool.
- Arrange the rhubarb in the prepared cake pan and pour the syrup over it.
- In a bowl, whisk together the all-purpose and rye flours, baking powder, baking soda, and salt.
- Cream the butter and sugar in a stand mixer until fluffy, then add eggs and vanilla.
- Alternate adding the dry ingredients and buttermilk to the butter mixture until just combined.
- Pour the batter over the rhubarb in the pan and smooth the top.
- Bake for 30 to 35 minutes until golden and a toothpick comes out clean.
- Cool for 15 minutes, then invert onto a serving platter and serve with whipped cream or ice cream.
Nutrition Facts (estimated)
Servings
8 slices
Calories
434
Total fat
20g
Total carbohydrates
58g
Total protein
7g
Sodium
284mg
Cholesterol
92mg
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