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Upside Down Rhubarb Cake






A vibrant, moist and fluffy rhubarb upside down cake, this tart sweet dessert celebrates the best of the spring and summer rhubarb season.




Ingredients:


500g rhubarb, sliced thick on a sharp diagonal

¾ cup granulated sugar

3 tablespoons unsalted butter, room temperature

½  cup unsalted butter, room temperature 

¾ cup granulated sugar

1 ½ cup flour

1 ½ teaspoon baking powder

½ teaspoon fine salt

2 eggs

1 teaspoon vanilla extract

1 cup greek yogurt

4 tablespoons of yogurt, to serve.

Chopped pistachio to serve.





Method:


In a large bowl, combine the rhubarb and sugar and toss until all the rhubarb is coated with sugar, set aside.


Preheat the oven to 350F, 180C, grease the bottom of a 9”

cake pan with butter and line it with parchment paper. Spread 3 tablespoons of butter evenly in the bottom, on top of the parchment paper.


In a medium bowl, combine together the flour and the baking powder and salt, set aside.


In a large bowl, place the sugar and softened butter, mix with a hand mixer on medium speed until the mixture is fluffy and light in color.


Add the eggs one at a time then the vanilla extract, mix until combined. Scrape down the bowl then add in the yogurt and mix until combined.

Add the dry ingredients to the wet ingredients, folding gently, until just combined.


Arrange the rhubarb in the cake pan in concentric circles, overlapping each slice and working from the outside in.


Gently add the batter over the top of the arranged rhubarb slices evening the surface with a spatula.


Bake for 45 minutes or until a toothpick inserted in the center of the cake comes out clean.


Allow to cool in the pan for 10 minutes, then carefully invert on a cooling rack to continue cooling.


Slice and serve with a dollop of yogurt and chopped pistachio.  








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