Rhubarb Upside Down Cake
Created by JostLori on May 6, 2016
- Servings: 8
- Prep Time: 15m
- Cook Time: 75m
- Recipe #23705
Ingredients
- 1 1/4 cups unsalted butter (at room temperature, plus more for the pan)
- 1 pound rhubarb (cut into 4-inch pieces)
- 1 1/2 cups granulated sugar (divided)
- 1/2 cup light brown sugar (packed, divided)
- 2 cups cake flour (or all-purpose flour)
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt (fine)
- 1 teaspoon grated lemon zest (from 1 lemon)
- 1 teaspoon vanilla
- 4 large eggs (at room temperature)
- 3 ounces yogurt (full-fat plain, 1/3 cup)
- OPTIONAL
- 32 ounces ice cream (Vanilla or Strawberry ice cream for serving, 1 quart)
How to Make
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Step 1: Preheat the oven to 325°F. Butter and line an 8-inch square pan with parchment. Butter the parchment.
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Step 2: Toss the rhubarb, 1/2 cup of the granulated sugar, and 1/4 cup of the brown sugar together in a bowl. Layer the rhubarb across the bottom of the pan in a grid pattern, adding any remaining sugar mixture to the pan.
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NOTE: the picture showed four pieces of rhubarb in a row, then four pieces in the opposite orientation - making a basketweave type of effect. Very pretty!
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Step 3: Whisk together the flour, baking powder, and salt. In a separate bowl, beat the butter, remaining sugars, and lemon zest with an electric mixer until light and fluffy, about 4 minutes.
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Step 4: Scrape down the sides of the bowl. Add the vanilla and eggs, one at a time, beating after each addition. Stir in the yogurt on low speed. (The mixture may look curdled.) Gradually add the flour mixture and stir to combine.
How to Make
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Step 5: Spoon the batter over the rhubarb and spread evenly. The pan will be almost full.
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Step 6: Bake until a toothpick inserted in the center comes out clean, about 75 minutes.
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Step 7: Cool on a wire rack for 15 minutes, then unmold onto a platter. Immediately remove the parchment paper. Cut the cake into squares and serve warm with ice cream.