Rhubarb Upside-Down Cake

Slice

Rhubarb, Rhubarb, everywhere! What’s a girl to do?

There’s only so much that will fit into the freezer!

Ice Cream … done …

Cake! Yes, a nice cake would be great! I looked through my cookbooks trying to find great rhubarb recipes and came across this one from Martha Stewart Cakes.

Company coming, a little showing off in the cake department would be fun.

You know, for me, the hardest thing about moving to Maine is missing my GIRLS! I am making friends here. A couple of very dear, couldn’t live without friends, but they were the Dear One’s friends first … not that that makes a tinker’s damn bit of difference at this point, but it’s all still so new and shiny …

And sometimes … I wanna go to Txikito! I wanna sit around and watch Project Runway! I wanna go to Trader Joe’s, Fariway, Whole Foods! I wanna have lunch! Go shoe shopping! RESTAURANT WEEK! Walk to the store! Chinese food at midnight! I miss my parents and my siblings (I’m a girl who has never lived more than 8 or 9 miles away from her ENTIRE family … ever!)!

Those things ain’t gonna happen in Bar Harbor, so we gather for dinner … and we laugh and we feast and we laugh and we drink and we laugh … truthfully, it’s all DAMN good and I wouldn’t trade a moment of it for anything.

If only I could have my old girls and my new girls (and boys) and my family in one place, like would be … not gonna say it!

TOPPING

  • 4 T unsalted butter, melted
  • 1/2 C all-purpose flour
  • 1/4 C sugar
  • Coarse salt

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 C sugar
  • 1 1/2 C all-purpose flour
  • 1 1/2 t baking powder
  • Coarse salt
  • 1/2 t finely grated orange zest plus 1 tablespoon fresh orange juice
  • 2 large eggs
  • 1 C sour cream

NOTE: I doubled the amount of crumb topping. The amounts above are for the original recipe.

NOTE NOTE: I didn’t cut this on a sharp diagonal. I cut it in 1/2 inch chunks and it was WAY too much rhubarb!

Preheat oven to 350 degrees.

Rhubarb

 

Make the topping: Stir together butter, flour, sugar, and 1/4 teaspoon salt until moist and crumbly. Set aside.

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.

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.

Out of oven

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.

NOTE: I don’t know if it was me or the pan was too small or I over filled it, but this over flowed all over the oven. Next time less rhubarb and maybe not all the batter!

NOTE: 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.

Invreted

 

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4 Responses

  1. Mmmmm! Delicious!

  2. Going to have to try this!

  3. I know exactly what you mean, that is the essence of my life: happy and lucky to have a great husband and kids and many friends, but sorely missing my family abroad and all my close friends who live far away. And, yes, NYC. Only it is a few thousand more miles away for me…

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