Rhubarb Upside Down Cake
Ingredients
1/2 cup (1 stick) unsalted butter
1/2 cup (1 stick) salted butter
1 cup cane sugar + 2 tbsp
2 eggs
Zest of 1 whole grapefruit
1 tsp vanilla paste
2 cups AP unbleached flour
1 1/2 tsp baking powder
1 cup plain greek yogurt
1/2 room temp water
Rhubarb (enough to cover the bottom of your chosen pan)
Directions
Preheat your oven to 350°F and grease a round (or square) cake pan with a generous amount of half-melted butter, Add in the 2 tbsp of sugar and shake to pan around gently so that the sugar coats the bottom of the pan and sticks to the butter.
2. In a large bowl, beat together the butter and sugar until light and fluffy, about 5 minutes.
3. Sift in the flour and baking powder in a separate bowl.
4. Once the butter and sugar are light and fluffy, add in the eggs, vanilla, and grapefruit zest. Mix until thoroughly combined.
5. After the wet mixture has been mixed well, add half of the flour into the mixture and then half of the yogurt, fold, and then repeat with the other half of the yogurt and flour mix. Once all is combined, fold in the water.
6. Now that the batter is mixed, slice your rhubarb and place it in any way/design that you like on the bottom of the buttered cake pan.
7. Pour the batter over the placed rhubarb and tap the pan on the counter a few times to eliminate air bubbles.
8. Bake in the oven for 60-70 minutes or until the top is golden brown or the cake has an internal temperature of 205-210°F or 98°C.
9. Remove the cake from the oven and let it sit for 15 minutes before flipping onto a plate.
10. Let the cake finish cooling before serving.
11. Enjoy!
Recipe Recap
Ingredients
1/2 cup (1 stick) unsalted butter
1/2 cup (1 stick) salted butter
1 cup cane sugar + 2 tbsp
2 eggs
Zest of 1 whole grapefruit
1 tsp vanilla paste
2 cups AP unbleached flour
1 1/2 tsp baking powder
1 cup plain greek yogurt
1/2 room temp water
Rhubarb (enough to cover the bottom of your chosen pan)
Directions
1. Preheat your oven to 350°F and grease a round (or square) cake pan with a generous amount of half-melted butter, Add in the 2 tbsp of sugar and shake to pan around gently so that the sugar coats the bottom of the pan and sticks to the butter.
2. In a large bowl, beat together the butter and sugar until light and fluffy, about 5 minutes.
3. Sift in the flour and baking powder in a separate bowl.
4. Once the butter and sugar are light and fluffy, add in the eggs, vanilla, and grapefruit zest. Mix until thoroughly combined.
5. After the wet mixture has been mixed well, add half of the flour into the mixture and then half of the yogurt, fold, and then repeat with the other half of the yogurt and flour mix. Once all is combined, fold in the water.
6. Now that the batter is mixed, slice your rhubarb and place it in any way/design that you like on the bottom of the buttered cake pan.
7. Pour the batter over the placed rhubarb and tap the pan on the counter a few times to eliminate air bubbles.
8. Bake in the oven for 60-70 minutes or until the top is golden brown or the cake has an internal temperature of 205-210°F or 98°C.
9. Remove the cake from the oven and let it sit for 15 minutes before flipping onto a plate.
10. Let the cake finish cooling before serving.
11. Enjoy!
Notes The key is to make sure you are greasing that pan thoroughly, if you are not confident in just using butter, you can always add a layer of parchment down for extra security.
Have fun with this recipe and make it yours!