upside-down rhubarb cake

30 Apr

It’s a happy time of the year in our household when rhubarb starts appearing in the grocery store and farmer’s market.  To say we are crazy for rhubarb is an understatement.  I make a killer rhubarb pie (no strawberries allowed!), rhubarb jam and compote.  When I saw this recipe for an upside-down rhubarb cake, I knew I had to try it.  I was a little concerned, since my husband is a “rhubarb purist” and likes it fairly undoctored, but I shouldn’t have worried.  The cake was a huge success, as measured by the happy faces and the fact that there was one small sliver left over for some lucky person’s breakfast.  The cake had a wonderful texture and the addition of the crushed anise seed was brilliant!  Source:  Kitchen Parade

Upside-down Rhubarb Cake

  • 2 Tbsp. butter
  • 1/2 cup brown sugar
  • 3-4 cups chopped rhubarb
  • 1 Tbsp. anise seed, ground in mortar and pestle or in coffee grinder (well cleaned or one reserved for spices)
  • 1 1/2 cups flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt (I use SaltWorks Vanilla Bean salt)
  • 1/2 cup butter, room temperature
  • 1/2 cup sugar
  • 1 tsp. vanilla extract
  • 2 eggs
  • 3/4 cup plus 2 Tbsp. buttermilk

Preheat oven to 350 degrees F.  Spray round cake pan with non-stick spray.

Melt 2 Tbsp. butter in a non-stick skillet.  Add brown sugar and stir until dissolved and bubbly (about 3-4 minutes).  Pour into prepared cake pan.

Spread chopped rhubarb evenly onto butter-sugar mixture.  Lay it on gently and make sure you have a complete layer.

Cream the 1/2 cup room temperature butter and 1/2 cup sugar in a mixer.  Add one egg at a time, incorporating completely.  Add vanilla extract.

In separate bowl, combine crushed anise seed, flour, baking powder, baking soda and salt.  Add half flour mixture, then half buttermilk.  Repeat.  Do not overmix.

Pour gently over rhubarb.  Bake until golden and toothpick comes out clean, about 40-45 minutes.  Let cool for 5 minutes.  Use a knife to loosen sides of cake from pan, then invert onto serving dish.

Kitchen Parade calculated 8 WW pts+ per 1/10 of the cake.

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Posted by on April 30, 2011 in baking, points plus


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