Rhubarb Upside-Down Cake

Rhubarb Upside-Down Cake
From the blog Margaritas in the Rain

  • ¾ lb. rhubarb, trimmed and cut into 1 ½” pieces on an angle
  • 1 ½ cups sugar
  • 4 T unsalted butter, plus 6 tsp cut into ½” cubes and chilled
  • 1 tsp fresh lemon juice
  • 2 tsp vanilla extract
  • ½ tsp salt
  • 2 ½ cups flour
  • 2 tsp baking powder
  • ½ cup vegetable shortening
  • ⅓ cup milk
  • 2 eggs

Heat oven to 375°.

Combine rhubarb, 1 cup sugar, 4 T butter, lemon juice, vanilla, and ¼ tsp salt in a 9″ cast-iron skillet over medium heat. Cook, stirring occasionally, until sugar is melted and rhubarb is tender and slightly caramelized, 8-10 minutes.

Meanwhile, whisk together remaining sugar and salt, plus flour and baking powder in a bowl.

Add remaining butter and the shortening and, using your fingers, rub into flour mixture to form coarse pea-size pieces.

Add milk and eggs and stir until a soft, sticky dough forms.

Place spoonfuls of dough over rhubarb mixture and smooth with a nonstick spatula. Bake until the crust is golden and cooked through, about 30 minutes.

Remove skillet from oven; place a large flat serving platter on top of the skillet and invert quickly and carefully.

Serve warm or at room temperature with ice cream or whipped cream, if you like.


This content requires the latest Adobe Flash Player and a browser with JavaScript enabled. Click here for a free download of the latest Adobe Flash Player.