Rhubarb Maple Upside Down Cake Recipes

RHUBARB UPSIDE-DOWN CAKE

Steps:

• Heat oven to 325 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and sides of the pan. Wrap two layers of foil under the pan, and place it on a baking sheet.
• In a medium bowl, mix rhubarb, cornstarch and 1/2 cup granulated sugar.
• Mix the brown sugar and 1/2 stick butter in a pan over medium heat. Whisk until smooth and bubbling, about 2 minutes. Sift together the cake flour, baking powder and salt.
• Whip 2 sticks butter in a mixer with a paddle attachment for 2 minutes. With your fingers, blend the remaining 1 cup sugar with lemon zest until the mixture is uniform in color. Cream together with the butter at medium-high speed until it is light and fluffy, about 4 minutes, stopping to scrape down the bowl halfway through. Add the vanilla and mix well. Add the eggs, one at a time, mixing well after each addition. Mix in the sour cream, then the lemon juice. (It's O.K. if the mixture looks curdled.) With the mixer set to low speed, add the flour mixture, 1/4 cup at a time, until well combined. Scrape down the mixer bowl in between the additions.
• Pour the brown-sugar mixture into the cake pan, then spoon in the rhubarb and its juices. Spoon in the batter so it covers all of the rhubarb. Smooth out the top.
• Bake for 1 hour and 15 minutes, or until the top of the cake is firm to touch and a toothpick stuck in the middle comes out without any large, moist crumbs.
• Place the pan on a wire rack, and cool for 15 minutes. Run a knife around the cake, place a plate on top of the pan and turn it upside-down. Release the cake from the pan while still warm or else it will stick.

RHUBARB MAPLE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 325 F. Generously butter a 9-in. round cake pan (do not use a springform pan as the mixture will leak- trust me). Melt 4 tbsp. unsalted butter over low heat. Stir in the brown sugar. Pour into cake pan and distribute evenly across the bottom of the pan. Sprinkle rhubarb with 2 Tbsp granulated sugar and toss. Place in pan on top of brown sugar mixture. Spread evenly and set aside.
• Using an electric mixer, cream softened butter and 1 c. granulated sugar on medium speed until light and fluffy. Add egg yolks, one at a time, scraping down the sides of the bowl after each addition. Beat in vanilla extract.
• In a separate bowl, mix the flour, salt and baking powder. Add 1/3 of the flour mixture to the batter in the mixer bowl on slow speed, scraping down the sides and mixing until dry ingredients are incorporated. Add half of the milk-syrup mixture. Continue alternating additions of dry ingredients and milk-syrup mixture, ending with the flour mix.
• In a separate bowl, whip egg whites with cream of tartar until stiff peaks form. Fold egg whites into batter in small amounts until well-incorporated. Pour batter into pan on top of rhubarb.
• Bake at 325 degrees 40-50 minutes or until the surface springs back to the touch. Let cool for 5 to 10 minutes. Run a table knife around the edges and invert onto a cooling rack. Serve either warm or at room temperature.
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RHUBARB UPSIDE-DOWN CAKE

Steps:

• Place rhubarb in a greased 10-in. cast-iron or other heavy ovenproof skillet. Combine sugar, flour and nutmeg; sprinkle over rhubarb. Drizzle with butter; set aside. For batter, in a large bowl, beat the butter and sugar until blended. Beat in the egg. Combine the flour, baking powder, nutmeg and salt. Gradually add to egg mixture alternately with milk, beating well after each addition., Spread over rhubarb mixture. Bake at 350° until a toothpick inserted in the center comes out clean, about 35 minutes. Loosen edges immediately and invert onto a serving dish. Serve warm. If desired, serve with whipped cream.

RHUBARB UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees. Make the topping: Stir together butter, flour, sugar, and 1/4 teaspoon salt until moist and crumbly.
• Make the cake: Butter a 9-inch round cake pan (2 inches deep). Dot with 4 tablespoons butter (cut into pieces). Toss rhubarb with 3/4 cup sugar; let stand for 2 minutes. Toss again, and spread in pan.
• Whisk together flour, baking powder, and 1 1/2 teaspoons salt. Beat remaining stick butter and cup sugar with a mixer on medium speed until pale and fluffy. Beat in zest and juice. Beat in eggs, 1 at a time, until incorporated, scraping down sides of bowl. Beat in flour mixture in 3 additions, alternating with sour cream, until smooth. Spread evenly over rhubarb. Crumble topping evenly over batter.
• Bake until a toothpick inserted into the center comes out clean and top springs back when touched, about 1 hour. Let cool for 10 minutes. Run a knife around edge of cake, and invert onto a wire rack. Let cool completely.