We bought some rhubarb with the goal of not using it in a pie. I used one stalk to make a rhubarb chutney served with pork chops, which was delicious. The second stalk was used for this upside-down cake. The cake itself was really moist, and I think the rhubarb on top is really pretty. There was a crumble on the bottom of the cake, and though I'm not sure how necessary it is, I've included it in the recipe anyway.
Rhubarb Upside-Down Cake
Adapted from Martha Stewart Living, May 2010
Yield: 8 servings
3 tbsp butter, melted
1/3 cup flour
1/4 cup sugar
pinch of salt
- Combine all ingredients together in a small bowl.
- Stir together until moist and crumbly.
1 stalk of rhubarb, cut on a very sharp diagonal, about 1/2 inch thick
1/4 cup sugar
2 tbsp butter
- Toss rhubarb with sugar and let stand for 2 minutes.
- Meanwhile, grease a 9-inch round cake pan.
- Cut the butter into pieces and dot along bottom of pan.
- Arrange the rhubarb and sugar in the pan.
1/2 cup butter
1 cup sugar
juice and zest of half a lemon
1 1/2 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup sour cream
- Preheat oven to 350F.
- In one bowl, mix together flour, baking powder, and salt.
- In another bowl, cream together butter and sugar.
- Beat in lemon zest and juice.
- Stir in eggs, one at a time, until combined.
- Stir in flour mixture in 3 additions, alternating with sour cream.
- Spread batter evenly over rhubarb.
- Crumble the topping evenly over the batter.
- Bake until toothpick inserted into the center comes out clean, about 1 hour.
- Let cool for 10 minutes.
- Run a knife around the edge of cake and invert.