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Lemon Rhubarb Upside Down Cake

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Ingredients

Scale

For the Rhubarb Topping:

  • 6 stalks of rhubarb – cut into 2 inch long sections
  • 2 Tbsp. butter – cut into slivers
  • 3 Tbsp. raw sugar

For the Cake:

  • DIY Cake Release – described above
  • 1 ¾ flour (225 g.) all-purpose flour
  • 1 tsp. salt
  • ¾ tsp. baking powder.
  • 1 stick butter, softened
  • 1 c. granulated sugar
  • ½ c. brown sugar – lightly packed
  • 2 large eggs – room temperature
  • Zest of 2 lemons
  • 2 tbsp. vanilla
  • ¾ c. whole milk – room temperature

Instructions

  1. Make you own cake release by mixing 1 tsp. each of shortening, vegetable oil, and flour together into a paste.  Use this to ensure your cake does not stick to the sides of the spring form pan but brushing it on the sides prior to adding the batter.
  2. Prepare the springform pan by cutting a circle of parchment paper to line the bottom of the pan.
  3. Add sliced butter and raw sugar on the parchment paper.  With the springform pan assembled, begin arranging the cut rhubarb in any design or pattern you want.  I make a herringbone pattern with the 2 inch lengths I cut, but checkered would be beautiful as well.  Rather than 2 inch long pieces, do 1 inch cuts and alternate pieces that are more red with those that have more green, closer to the base of the stalk. Note, you should dice up any remaining rhubarb to add into the cake batter.
  4. To make the cake: Preheat oven to 350`
  5. In a medium bowl, whisk together flour, baking powder, and salt.
  6. In a bowl, beat butter and sugar together until the mixture is light and fluffy. This will take between 3 and 4 minutes.  You should see a color and texture change, which is important to give the lift you’re looking for in the final bake.  Once the butter and sugar are whipped, add in the room temperature eggs, one at a time. Next add in the vanilla and zest of two lemons, beat until combined.
  7. Add half of the dry ingredients to the sugar and butter mixture, beating until just combined on medium low speed.  Pour the milk in and mix until fully incorporated. Add the remaining dry ingredients and any left over diced rhubarb and mix until just combined.
  8. Pour the cake batter over the rhubarb and smooth with a spatula.  Prior to baking, spin the springform pan a few times. The centrifugal force will pull the batter out of the middle and keep the cake from baking into a dome.
  9. Bake for one hour, or until the cake is nicely browned and has an internal temperature of between 200 and 210 degrees fahrenheit. Let the cake sit for 15 minutes in the springform pan before removing the sides and flipping onto your serving dish.  Enjoy!

Keywords: Rhubarb, Dessert

Find it online: https://www.weaversorchard.com/lemon-rhubarb-upsidown-cake/