Rhubarb Upside Down Cake
By Tested and perfected in the Sur La Table kitchen
Rhubarb Upside Down Cake
By Tested and perfected in the Sur La Table kitchen
Yield/Serves:
10 servings
- 1 pound rhubarb, trimmed and cut diagonally into 1/2-inch thick pieces
- 1 pint raspberries
- 1 3/4 cups granulated sugar, divided
- 4 ounces (1 stick) unsalted butter, at room temperature, plus more for buttering pan
- 1 cup unbleached all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons sea salt
- 2 large eggs
- 1 teaspoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla bean paste
- 1 cup sour cream
Some people call rhubarb the "pie plant”. The flavor is tart and the texture is crunchy like celery. Only the reddish green stalks are edible; the leaves are toxic. It is typically available from April to September. We love serving this cake in a skillet however a 9-inch cake pan can also be used.
1. In a medium bowl, toss rhubarb and raspberries with 3/4 cup of the sugar. Set aside.
2. Preheat oven to 350°F. Line bottom of a 10-inch cast iron skillet with parchment paper, generously butter sides of skillet and parchment and set aside.
3. In another medium bowl, combine flour, baking powder, and salt; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and the remaining 1 cup of sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add lemon zest and juice and beat to combine. Add flour mixture in 3 additions, alternating with sour cream, and mixing until smooth.
4. Toss rhubarb and raspberries one more time and transfer to prepared skillet. Spread batter over the fruit and smooth the top. Bake until a tester inserted into center of cake comes out clean, 50 to 60 minutes. Cool in pan for 10 minutes then run a sharp knife around the edge of the cake and invert onto a cooling rack to cool completely.
5. Slice cake into wedges and serve warm or at room temperature with ice cream.
1. In a medium bowl, toss rhubarb and raspberries with 3/4 cup of the sugar. Set aside.
2. Preheat oven to 350°F. Line bottom of a 10-inch cast iron skillet with parchment paper, generously butter sides of skillet and parchment and set aside.
3. In another medium bowl, combine flour, baking powder, and salt; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and the remaining 1 cup of sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add lemon zest and juice and beat to combine. Add flour mixture in 3 additions, alternating with sour cream, and mixing until smooth.
4. Toss rhubarb and raspberries one more time and transfer to prepared skillet. Spread batter over the fruit and smooth the top. Bake until a tester inserted into center of cake comes out clean, 50 to 60 minutes. Cool in pan for 10 minutes then run a sharp knife around the edge of the cake and invert onto a cooling rack to cool completely.
5. Slice cake into wedges and serve warm or at room temperature with ice cream.