7/05/2017
Rhubarb Upside Down Cake
2.5 sticks unsalted butter, at room temperature
1.5 lbs. rhubarb, rinsed and sliced into 1/2" cubes about 4 cups
2 t cornstarch
1.5 cups granulated sugar
1/2 cup light brown sugar
2 cups cake flour
1 1/4 t baking powder
1/2 t fine sea salt
zest of 1 lemon, grated
1 t vanilla extract
4 large eggs
1/3 cup sour cream
2 t lemon juice
>how to make<
2.5 sticks unsalted butter, at room temperature
1.5 lbs. rhubarb, rinsed and sliced into 1/2" cubes about 4 cups
2 t cornstarch
1.5 cups granulated sugar
1/2 cup light brown sugar
2 cups cake flour
1 1/4 t baking powder
1/2 t fine sea salt
zest of 1 lemon, grated
1 t vanilla extract
4 large eggs
1/3 cup sour cream
2 t lemon juice
>how to make<
*Heat oven to 325 degrees.
*Line the bottom of a 9" 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 buttered rimmed 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 howl 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.
*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 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.
-makes 8-
Note: This recipe came from New York Times.
Labels: cake recipe, rhubarb cake recipe, rhubarb upside down cake recipe, upside down cake recipe
