Rhubarb Upside Down Cake

All the women in my family are amazing cooks. I myself have never really caught on, until recently! I've started cooking and I'm lov...

All the women in my family are amazing cooks. I myself have never really caught on, until recently! I've started cooking and I'm loving it. I made a dessert last night that I love! It's a Martha Stewart recipe, Rhubarb Upside Down Cake. I'm putting the recipe below. It's suprisingly easy and so tasty! It's the first cake I've made from scratch. It's also the first time I've ever worked with rhubarb. My grandma makes a strawberry rhubarb pie that's amazing, so I wanted to try it out.

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Ingredients

Makes one 9-inch cake; Serves 10
  • FOR THE TOPPING
  • 4 tablespoons unsalted butter, melted
  • 1/2 cup all-purpose flour
  • 1/4 cup sugar
  • Coarse salt
  • FOR THE CAKE
  • 1 1/2 sticks unsalted butter, room temperature, plus more for buttering pan
  • 1 pound rhubarb, trimmed and cut on a very sharp diagonal about 1/2 inch thick
  • 1 3/4 cups sugar
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • Coarse salt
  • 1/2 teaspoon finely grated orange zest plus 1 tablespoon fresh orange juice
  • 2 large eggs
  • 1 cup sour cream

Directions

  1. Preheat oven to 350 degrees. Make the topping: Stir together butter, flour, sugar, and 1/4 teaspoon salt until moist and crumbly.
  2. 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.
  3. 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.
  4. 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.

Helpful Hint

Let the cake cool for 10 minutes before removing it from the pan. The rhubarb will be too hot to handle safely right after baking. But if the cake sits much longer, it may stick.

From Martha Stewart Living, May 2010

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