RECIPE: For Ang: from pineapple to rhubarb...REC: Rhubarb Upsidedown Cake

[Marg CDN]

Rhubarb Upside-Down Cake

Choose bright red fresh rhubarb for this wonderful spring Dessert – elegant enough for company, homey enough for Sunday Brunch – and cover it with our stunning pink sauce.

3 T butter, melted

2/3 c. granulated sugar

1 lb trimmed rhubarb

1 ½ t. grated orange rind

CAKE:

1/ c. butter, softened

3/4 c. granulated sugar

2 eggs

1 t. vanilla

1 ½ c. ap flour

1 ½ t. baking powder

1 t. baking soda

1 t. grated orange rind

1/4 t. salt

1 c. plain yogurt

Grease sides of a 9" springform pan; pour in butter and sprinkle with sugar. Cut rhubarb into 2" pieces. Arrange in tight rows in bottom of pan. Chop remaining pieces coarsely; sprinkle on top along with orange rind. Set aside.

Cake:

In large bowl, cream butter with sugar until fluffy. Beat in eggs, one at a time, and vanilla. Stir together flour, baking powder and soda, orange rind and salt. Stir half of flour mixture into creamed mixture’ stir in yogurt and remaining flour mixture. Spread carefully over rhubarb, mounding higher at edges. Wrap foil around bottom of pan and set on baking sheet. Bake in 350 F oven for about 1 hour or until cake springs back when lightly touched. Let cool on rack for 15 minutes.

Invert cake onto serving platter; serve pieces warm topped with sauce. Makes 8-10 servings.

Sauce:

5 c. chopped rhubarb

½ c. gran. sugar

1/3 c. water

1 T. cornstarch

In saucepan over medium heat, bring rhubarb, sugar and water to boil, stirring; simmer for 5 minutes or until tender. Set aside 2 T rhubarb pieces; press remaining rhubarb in sieve to extract 1 c. juice; discard pressed rhubarb (I sure didn’t). Dissolve cornstarch in 1 T. Of the juice. Bring cornstarch mixture and remaining juice to boil in saucepan. Cook over medium heat, whisking constantly, for 3 minutes or until slightly thickened. Stir in reserved rhubarb. Cover and refrigerate until serving. Sauce can be refrigerated for up to 1 week. Makes 1 cup.

Canadian Living, May 1991

My note: use smallest for grating orange and don't overdo the quantity

 

[angak]

thank you thank you. I picked a bunch last night and this will go to work with me tomorrow.

 

[angak]

This is being devoured as I write. notes inside

I doubled the recipe to make in a 9X13 pan and had a bit too much batter, so I added some extra chopped rhubarb and orange zest to the leftover batter and put into 3 custard cups, topped with some streusel. Very nice mini cakes. I did not make the sauce---not enough rhubarb. I sprinkled a bit of red jello into the butter/sugar mix before adding the rhubarb cuz my rhubarb was not very red. This would be nice with a dollop of sweetened whipped cream or a scoop of ice cream, but we're eating it plain. I put the whole cake batter mix in the food processor and let it do the work. Butter(just 1 1/2 cups, not 2 for double recipe and it was fine) and sugar first, then added the eggs and vanilla yogurt, then the dry ingredients, whirring after each addition. Very nice batter. I just chopped up the rhubarb in 1/2 inch chunks. Next time I might use some brown sugar with the white and add some orange zest to the batter. Thanks Marg. A keeper.