RHUBARB UPSIDE-DOWN BROWN SUGAR CAKE |
Cuisine: French
Author: Mrs Butterfingers
Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
An easy and quick cake perfect for brunch or afternoon tea. It tastes even better the next day. A perfect cake for the week-end
- RHUBARB TOPPING
- About 1¼ to 1½ pounds rhubarb trimmed and rinsed
- ¾ cup (150) sugar (1/2 cup for rhubarb, ¼ cup for caramelizing)
- 1½ tbsp (3333/4 oz;21 grams) unsalted butter
- FOR THE CAKE
- 1 cup (136 grams) all-purpose flour
- 1 tsp baking powder
- pinch of fine sea salt
- 3 large eggs room temperature
- ¾ cup (150 grams) packed light brown sugar
- finely grated zest of 1 orange(optional)
- 1½ tsp pure vanilla extract
- 8 tbsp (4 0z; 113 grams)unsalted butter,melted and cooled
- FOR THE GLAZE (OPTIONAL)
- left over rhubarb syrup
- strawberry jam
- RHUBARB TOPPING
- If your rhubarb is not young and thin peel it. Cut the stalks into 1 inch lengths and toss them with ½ cup sugar and set aside for 30 minutes.
- Drain the rhubarb and reserve the syrup to make the glaze.
- Butter a 9 inch round cake pan with sides at least 1½ high.
- Melt the butter in a large skillet over medium high heat then stir in the sugar.
- When the sugar has melted and is JUST changing colour add the rhubarb.
- Stir sparingly for about 3 minutes or until the sugar is slightly caramelized.
- Scrape the rhubarb and syrup into the cake pan and leave to cool.
- TO MAKE THE CAKE
- Preheat oven to 350 degrees F.
- Whisk the flour, baking powder and salt together in a small bowl,
- In a large bowl whisk the eggs and brown sugar together until thick and smooth.
- Whisk in the zest and vanilla.
- Pour in the butter in 3 additions. Whisk well.
- Add the dry ingredients in 3 additions whisking gently.
- Scrape the batter into the pan over the rhubarb and put the pan onto a parchment lined baking sheet.
- Bake the cake for about 25 minutes, rotating it after 12 minutes.
- Bake until it is golden brown, springy to the touch and just beginning to pull away from the sides of the pan.
- Transfer the pan to a cooling rack and let rest for about 2 minutes, then run a table knife around the sides of the cake.
- Place the serving plate over the cake and turn the cake over onto the platter.
- Wait for a minute then lift off the pan.
- THE GLAZE (OPTIONAL)
- Bring the reserved rhubarb syrup to a boil then reduce to a simmer until it reduces and becomes syrupy.
- Add a few spoonfuls of strawberry jam and stir well.
- Gently spoon the glaze over the top of the cake.
- USING FROZEN RHUBARB
- Put the desired amount of frozen rhubarb into a colander and let defrost and drain over a bowl.
- Discard the liquid.
- In a large bowl gently toss the rhubarb with ½ cup of sugar.
Recipe by Mrs. Butterfingers at http://mrsbutterfingers.com/?p=2969
3.3.3077