Rhubarb Upside Down Cake
Ingredients
1/2 cup unsalted butter
1/2 cup salted butter
1 cup + 2 tbsp cane sugar
2 eggs
zest of 1 whole grapefruit
1 tsp vanilla paste
2 cups unbleached all-purpose flour
1 1/2 tsp baking powder
1 cup plain greek yogurt
1/2 water
fresh rhubarb (enough to cover the bottom of your chosen pan)
Method
Preheat your oven to 350°F. Grease a round (or square) cake pan generously with half-melted butter. Add 2 tablespoons of sugar to the pan, then gently shake the pan so the sugar coats the bottom and sticks to the butter.
In a large bowl, beat together the butter and sugar until light and fluffy, about 5 minutes.
In a separate bowl, sift together the flour and baking powder.
Once the butter and sugar are light and fluffy, add the eggs, vanilla, and grapefruit zest. Mix until thoroughly combined.
After the wet mixture is well mixed, add half of the sifted flour mixture, followed by half of the yogurt. Gently fold it in, then repeat with the remaining flour and yogurt. Once combined, fold in the water.
Slice the rhubarb and arrange it in any design you like on the bottom of the buttered cake pan.
Pour the batter over the arranged rhubarb and tap the pan on the counter a few times to release any air bubbles.
Bake for 60-70 minutes, or until the top is golden brown and the internal temperature of the cake reaches 205-210°F (98°C).
Remove the cake from the oven and let it sit for 15 minutes before flipping it onto a plate.
Allow the cake to cool completely before serving.
Enjoy!
Notes The key is to make sure you are greasing the 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!
