Hi guys! As you know my blog was nominated as a finalist for Cucina Blog Award 2018 and I can’t tell how happy and exited I am! First of all I want to say my big “thank you!” to all of you for your votes, kind messages and support! You are truly amazing! Just a few days left before the ceremony and I can’t wait to meet all the beautiful people at the event in Milan. Meanwhile as a thank you, I want to share this beautiful Rhubarb Upside-Down cake recipe. I hope you like it! A friend of mine recently went to a baking class that she found on a website like FBOI and I told her to try this recipe out. It’s safe to say that she absolutely loved it and it’s sent her on a baking frenzy! Even if you’re a beginner baker, this cake is super easy to make.
Rhubarb is one of my favourite ingredient! I love how it’s taste changing depending on what you cook. You can mix rhubarb with strawberries or apples and will get amazing desserts! The most popular recipe with rhubarb is probably crumble. You can find my Rhubarb Crumble here.
Today I’m sharing this Upside-Down cake with rhubarb just because
1. It’s probably the easiest cake
2. I love rhubarb!
3. Just look how beautiful this cake is!
I was testing the recipe and found a few tips which will help you to preserve this beautiful pink colour: Try to buy pink rhubarb and don’t peel the skin from it, just wash and cut into pieces.
Cook rhubarb first, than replace it into the pan carefully (you don’t need extra liquid on the bottom on your baking pan). After the cake is cooked – pour over the rhubarb with the liquid you had after cooking it. Also try to sprinkle over the rhubarb with almond flour – it will help to absorb any extra liquid from the rhubarb.
Rhubarb Upside-Down cake
(24 cm in diameter)
1 tbsp butter (soft) 2-3 tbsp brown sugar 400-500 g rhubarb, trimmed and cut into 2-3cm pieces 100 g granulated sugar 150 g unsalted butter 3 eggs 150 g plain flour 1 tsp baking powder 1/4 tsp bicarbonate of soda 1/4 tsp salt
2-3 tbsp almond flour for sprinkling the baking pan
1.Preheat the oven to 175C degrees.
2.Meanwhile melt the batter in a frying pan, put the rhubarb and sprinkle with the sugar. Mix well, reduce the heat and leave for 2-3 minutes to simmer. Set aside.
3.Prepare a 24cm baking pan. Line the bottom with the parchment. Grease the sides of a pan with a little piece of butter and sprinkle with almond flour.
4.Very carefully replace pieces of cooked rhubarb on the bottom of the baking pan and sprinkle with almond flour. Save the rhubarb syrup for later.
5.Mix flour, baking powder, baking soda and salt together in a medium bowl.
In the other bowl – whisk soft butter with the sugar until smooth. Continue whisking add the eggs one-by-one until mixed well. Combine with the dry ingredients using spatula.
Place the dough over the rhubarb and smooth the top.
6.Bake for about 30-40 minutes until it’s golden brown. Be sure to put a baking sheet covered with baking paper on the lowest rack of the oven to catch any drips from the cake.
7. Let the cake cool for 5-10 minutes in the pan, then place your serving plate over the pan, and flip it very carefully (the fruit juices might be very hot!), peel off the piece of baking paper. Let cool before serving. Pour over with the syrup left after cooking the rhubarb. Serve with vanilla custard or ice-cream.