Rhubarb upside-down cake

285

PREP TIME

20 min

TOTAL TIME

1 h 35 min

Serves

10

Rhubarb upside-down cake

Photo, Roberto Caruso.

A slice of pie is a classic ending to a summery meal, but why hide fresh fruit under piles of pastry? Turn dessert upside down so ruby rhubarb crowns an easy butter cake instead.

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 ground almonds
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter , softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1/2 tsp vanilla or almond extract
  • 3/4 cup buttermilk

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.

Make this gorgeous rhubarb pie

Nutrition (per serving)

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

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.

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