I was at the market a couple of weeks ago and I saw these beautiful big stalks of rhubarb so I bought them, without a reason, without a plan. After sitting in the fridge for a day or two I thought, oh no, I’d better do something with these. It turns out that I had a couple of recipe ideas tucked away for such a time as this.
This cake is great because its not only fairly pretty but its perfectly balanced between tart and sweet. The crunchy topping which actually ends up as a base adds just the right amount of texture to make it incredibly interesting.
Rhubarb is pretty interesting. It’s kinda like celery.
Straight out of the oven. It’s a fine balance between leaving it just long enough to cool and set but you don’t want it too cool otherwise it will adhere to the pan; 10 minutes is perfect. Not a minute more or minute less.
Cooled and ready to serve.
The sugar and fruit makes the cake very moist.
Enjoy & much love!
Strawberry Rhubarb Upside Down Cake
4 tablespoons butter, melted
½ cup flour
½ teaspoon of nutmeg
⅓ cup sugar
1 ½ sticks of unsalted butter, room temperature
2 large stalks of rhubarb (about a pound), sliced on a diagonal
6 – 8 large strawberries, sliced thinly
1 ¾ cups of sugar
1 ½ cups of all purpose flour
1 ½ teaspoon baking powder
1 teaspoon orange zest, finely grated
1 tablespoon fresh orange juice
2 large eggs
1 cup of sour cream
Heat the oven to 350 degrees.
Butter the cake pan. Place sliced rhubarb and strawberries with ¾ cups of sugar in bottom of the pan; let sit. Mix the topping ingredients together in a small bowl, set aside.
Next, mix the dry cake ingredients; flour, baking powder and 1 ½ teaspoons of salt. In another large bowl, beat one stick of butter and one cup of sugar together until fluffy. Beat in orange zest and juice followed by the eggs, one at a time. Next mix in flour mixture and sour cream in alternating additions until smooth.
Stir rhubarb strawberry mixture, dot rhubarb sugar mixture with 4 tablespoons of butter. Next pour in cake batter followed by the crumb topping. Bake in oven until a cake tester comes out clean, approximately 1 hour. Remove from oven and let rest for 10 minutes. Invert onto cake platter quickly being careful with the hot rhubarb strawberry top.
*Recipe adapted from Martha Stewart’s Rhubarb Upside Down Cake