Wow – it’s hot out there! I hope the weather has been as good to you as it has to us here in Winnipeg. It’s been sweltering over the past week. And trust me, I’m not complaining…especially after our frigid winter we experienced this year. Instead of moaning about how hot it is outside, I choose to embrace it in style – mainly with a really cold beer in one hand and an ice cream in the other. I really should look into combining the two…that would be super efficient, and also probably super delicious.
I am still working through the batch of rhubarb that Claudia gave me a couple weeks ago. I’m fortunate that it has lasted as long as it has in the fridge. I have been madly searching for unique rhubarb recipes on blogs, Pinterest (follow me!) and magazines. I came across this Rhubarb Upside-Down Cake recipe from the Queen (AKA: Martha Stewart) so I figured I’d give it a try. I’m pretty happy I did. This cake is very dense and moist, and has a very nice sweetness. The rhubarb on top is also quite pretty. The crumble bottom gives it a bit of texture and a whole lot of delicious flavour. Honestly, the hardest part is cutting the rhubarb in sharp diagonal strips. Highly recommend you try this with your excess rhubarb this summer!
Butter an 8 or 9-inch round cake pan (2 inches deep).
Dot with your 1/4 cup of butter that’s cut into cubes.
In a large bowl, toss rhubarb with 3/4 cup sugar.
Let stand for 2 minutes.
Toss again and spread into your pan over the cubed butter.
Next, let’s make our crumb bottom.
In a small bowl, stir together butter, flour, sugar, and salt until moist and crumbly.
Should look like so.
Using an electric mixer, beat your 1/2 cup of softened butter and 1 cup sugar with a mixer on medium speed until pale and fluffy.
Next, beat in orange zest and juice.
Beat in eggs, 1 at a time, until incorporated, scraping down sides of bowl.
In a separate bowl, whisk together flour, baking powder, and salt.
Beat in flour mixture to the wet mixture in 3 additions, alternating with sour cream, until smooth.
Spread your cake batter evenly over rhubarb.
Spoon your crumble topping evenly over batter.
Bake in a 350 degree fahrenheit oven for approximately 1 hour, or until a toothpick inserted into the centre comes out clean and top springs back when touched.
Let cool for 10 minutes on a wire rack.
Run a knife around edge of cake, and invert onto a wire rack. Let cool completely.
So dense and flavourful.
Such a perfect little treat for summer.
Enjoy!
- 1/4 cup unsalted butter, melted
- 1/2 cup all purpose flour
- 1/4 cup sugar
- 1 pinch of coarse salt
- 1/2 cup unsalted butter, room temperature
- 1/4 cup unsalted butter, chilled and cut into cubes
- 1 pound rhubarb, cut very sharp diagonally about 1/2 inch thick
- 1-3/4 cup sugar
- 1.5 cups all purpose flour
- 1 pinch of coarse salt
- 1/2 tsp finely grated orange zest
- 1 tbsp freshly squeezed orange juice
- 1.5 tsp baking powder
- 2 eggs
- 1 cup sour cream (you can also substitute plain Greek yogurt)
- Butter an 8 or 9-inch round cake pan (2 inches deep).
- Dot with your 1/4 cup of butter that’s cut into cubes.
- In a large bowl, toss rhubarb with 3/4 cup sugar. Let stand for 2 minutes.
- Toss again and spread into your pan over the cubed butter.
- In a small bowl, stir together butter, flour, sugar, and salt until moist and crumbly.
- Using an electric mixer, beat your 1/2 cup of softened butter and 1 cup sugar with a mixer on medium speed until pale and fluffy.
- Next, beat in orange zest and juice.
- Beat in eggs, 1 at a time, until incorporated, scraping down sides of bowl.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Beat in flour mixture to the wet mixture in 3 additions, alternating with sour cream, until smooth.
- Spread your cake batter evenly over rhubarb.
- Spoon your crumble topping evenly over batter.
- Bake in a 350 degree fahrenheit oven for approximately 1 hour, or until a toothpick inserted into the centre comes out clean and top springs back when touched.
- Let cool for 10 minutes on a wire rack.
- Run a knife around edge of cake, and invert onto a wire rack. Let cool completely.
- Enjoy!