Rhubarb Upside Down Cake


This past weekend I ventured to the St. Lawrence Market for the first time. Yep, I love food and have yet to go to Toronto’s most      popular food market. I thought I’d leave with just duck fat but clearly I was being naïve. Here’s the cake I made using the rhubarb stalks I picked up! (another first). 


Rhubarb Upside Down Cake (slightly adapted from MarthaStewart Living)  
Makes one 9-inch cake

½ lb     rhubarb
6 tbsp sugar
6 tbsp butter, room temp
½ cup  sugar
1           egg
¼ tsp   orange zest
½ tbsp orange
½ cup  sour cream
¾ cup  flour
¾ tsp   baking powder
½ tsp   salt
2 tbsp butter, melted
¼ cup flour
2 tbsp rolled oats
2 tbsp sugar
⅛ tsp   salt

  1. Preheat oven to 350oF. Butter 9” pan. Dot w/ 2 tbsp of butter.
  2. Topping: in a bowl, stir all ingredients together til crumbly. Set aside.
  3. Trim rhubarb and cut into very sharp diagonals, 1/2” thick.
  4. Toss with 6 tbsp sugar; let stand 2 min. Toss again, spread in pan.
  5. Whisk flour, baking powder and salt. Set aside.
  6. In a bowl, beat remaining (4 tbsp) butter & (½ cup) sugar til pale and fluffy. 
  7. Beat in egg. Alternate beating in flour (3 additions) and sour cream til smooth.
  8. Spread batter over rhubarb. Crumble topping over batter.
  9. Bake until a toothpick inserted in the centre comes out clean and the top springs back when touched, about 1 hour.
  10. Cool 10 min (if longer, rhubarb may stick), invert to cool completely on wire rack. 
I wanted to make something very classic for my first time working with rhubarb. I didn’t manage to get my hands on some strawberries in time so I decided to try this upside down cake recipe I got off the Martha Stewart Living site. 

I let the rhubarb sugar mix sit for longer than 2 min. It really doesn’t matter considering it’ll be sitting in your pan for awhile anyways before you pour the batter in. Also, don’t just dump the rhubarb into the pan because there will be liquid (aka drain first!).

Yay butter! Paula Deen would want me to use more…

The original recipe didn’t call for oats in the topping but I love oats in toppings so I flung some in. 

Les ingrédients pour le gâteau. 

After all the ingredients go in, you end up with this doughy, light batter that’s got a nice elasticity to it. 

Because of th elasticity of the batter, it'll be much easier to spread it overtop the rhubarb by dropping chunks of batter all over then smoothing it all out. 

The topping wasn’t as “crumbly” as I predicted but had I added more flour, it wouldn’t have melded together nicely to form the crust. Remember, it’s an upside down cake so the “topping” actually gets flipped to the bottom! ;)

Because I halved the recipe (not enough stalks of rhubarb), my cake clearly doesn’t attain the height you’d be used to. It’s more of a pie height. Just use the original recipe for a real nice, tall 9-incher. 

I was so scared that it’d fall apart when I inverted it onto the wire rack and again when I transferred onto the plate. Luckily, that didn’t happen! :D

Topped it with some orange whip (yep, inspired by the “lime whip” in the dessert from Table 17!) and some of the “topping” that came loose. The cake had a really nice bounce and this sort of hardiness to it. Its sweetness matched perfectly with the tartness of the rhubarb. I will definitely be using this recipe again!

5 out of 5 NOMs