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.

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