Rhubarb Upside Down Cake
Author’s note: This recipe can easily be made gluten free. Choose a gluten free brand of corn flour/fine cornmeal, and your favorite gluten free all purpose flour. For accurate substitution, weigh the flour rather than using volume measurements. If your gluten free flour doesn’t contain xanthan or guar gum, you will need to add about 3/4 tsp xanthan gum to the recipe.
Ingredients:
Please keep in mind- almost all of the ingredients can be bought locally!
For topping:
2 1/2 cups diced rhubarb
1/4 cup local honey
3/4 cup brown sugar
3 oz unsalted butter (3/4 stick)
For cake (weights for flour are included for greater accuracy- but if you don’t have a scale, use the volume measurements):
8 oz butter (2 sticks), at room temperature
1 cup sugar (8 oz)
1 cup flour (4 oz)
1 cup corn flour (4 oz) (fine cornmeal can work, but the cake will be heavier)
4 large eggs
1/4 tsp salt
Directions:
Heat the oven to 350 degrees.
In the bowl of a standing mixer, cream together the butter and sugar for the cake batter until it is fluffy. Add the eggs one at a time. In a seperate bowl, whisk together the flour, corn flour, and salt. Slowly incorporate this dry mixture into the butter, sugar and eggs. Stop mixing as soon as the batter comes together to avoid a tough cake.
Heat the 3 oz of butter in a 10-inch cast iron skillet until it is melted and bubbling hot. Add the brown sugar and stir, allowing to cook for about five minutes. In the meantime, toss the chopped rhubarb in the honey. At the end of five minutes, remove pan from heat. Add the rhubarb and spread out to make an even layer. On top of this, pour the cake batter and spread carefully into an even layer. Then place the pan in the oven (it will be very full and may drip melted butter if it bubbles over- put a sheet pan under it for safety) and bake for 45-50 minutes, until a knife inserted into the center of the cake comes out clean.
Allow the cake to cool for about ten minutes. Then place a plate over the skillet, your hand on the back of the plate, and flip both plate and skillet over to remove the cake from the pan. Enjoy! This is tart and sweet, and lovely with vanilla ice cream.
Ingredients:
Please keep in mind- almost all of the ingredients can be bought locally!
For topping:
2 1/2 cups diced rhubarb
1/4 cup local honey
3/4 cup brown sugar
3 oz unsalted butter (3/4 stick)
For cake (weights for flour are included for greater accuracy- but if you don’t have a scale, use the volume measurements):
8 oz butter (2 sticks), at room temperature
1 cup sugar (8 oz)
1 cup flour (4 oz)
1 cup corn flour (4 oz) (fine cornmeal can work, but the cake will be heavier)
4 large eggs
1/4 tsp salt
Directions:
Heat the oven to 350 degrees.
In the bowl of a standing mixer, cream together the butter and sugar for the cake batter until it is fluffy. Add the eggs one at a time. In a seperate bowl, whisk together the flour, corn flour, and salt. Slowly incorporate this dry mixture into the butter, sugar and eggs. Stop mixing as soon as the batter comes together to avoid a tough cake.
Heat the 3 oz of butter in a 10-inch cast iron skillet until it is melted and bubbling hot. Add the brown sugar and stir, allowing to cook for about five minutes. In the meantime, toss the chopped rhubarb in the honey. At the end of five minutes, remove pan from heat. Add the rhubarb and spread out to make an even layer. On top of this, pour the cake batter and spread carefully into an even layer. Then place the pan in the oven (it will be very full and may drip melted butter if it bubbles over- put a sheet pan under it for safety) and bake for 45-50 minutes, until a knife inserted into the center of the cake comes out clean.
Allow the cake to cool for about ten minutes. Then place a plate over the skillet, your hand on the back of the plate, and flip both plate and skillet over to remove the cake from the pan. Enjoy! This is tart and sweet, and lovely with vanilla ice cream.
