Rhubarb upside-down cake

Prep 20 min
Total 1 hour 35 min
Serves 10

156

Ingredients

1 tbsp
unsalted butter, softened
300g
fresh rhubarb
1/4 cup
granulated sugar
1/4 cup
strawberry jam, divided

Batter

1 1/4 cups
all-purpose flour
1/2 cup
1 1/2 tsp
1/2 tsp
1/2 tsp
1/2 cup
unsalted butter, softened
3/4 cup
granulated sugar
2
1/2 tsp
vanilla or almond extract
3/4 cup

Instructions

  • PREHEAT oven to 350F. Spray the bottom of a 9-in. round baking pan with oil. Line bottom with parchment. Coat bottom and sides with 1 tbsp butter. Sprinkle 1/4 cup sugar evenly over bottom. Cut rhubarb stalks to fit snugly inside the pan and arrange in rows, concave-side down. Brush 2 tbsp jam onto rhubarb.
  • WHISK flour, ground almonds, baking powder, baking soda and salt in a medium bowl.
  • BEAT 1/2 cup butter and 3/4 cup sugar in a large bowl with an electric mixer on medium until light and fluffy, 2 to 3 min. Beat in eggs, 1 at a time, scraping sides of bowl after each addition. Beat in almond extract.
  • BEAT in flour mixture on low in 3 additions, alternating with buttermilk, until just combined. Spread over rhubarb, smoothing top.
  • BAKE until cake is browned and a cake tester inserted into the centre comes out clean, 40 to 45 min, covering with foil if browning too quickly. Let stand 30 min. Run a knife around edge of pan. Place a large platter over top and carefully invert. Discard parchment. Microwave remaining 2 tbsp jam until warm, then brush over the top. Serve warm.

Editor’s Note: We’ve updated this recipe! If you came to this page looking for the 2006 version, please email letters@chatelaine.rogers.com.

Nutrition

Calories 305, Protein 5 g, Carbohydrates 40 g, Fat 14 g, Fibre 2 g, Sodium 261 mg. Good source of folate

Make this gorgeous rhubarb pie

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