Makes me smile Your method is flawless. 2 3/4 cups fresh cranberries. Im a little scared though about how this will work out. And thoughts?? Also an A+ gorgeous skillet, while were handing out aesthetic compliments. Wrap two layers of foil under the pan, and place it on a baking. Preheat oven to 350F. Though Gooseberries sweetened & baked under a pound cake served with vanilla ice cream flavoured Elderflower cordial is a wonderful thing. I need to concoct a rhubarb-appropriate special occasion. It looks like Joy The Bakers cardamom-strawberry upside-down cake, which is AMAZING, as you probably know. . Im in CO and was looking for rhubarbs for this since you posted and finally found them in Safeway of all places! Combine 1 cup sugar, 2 tablespoons flour, teaspoon cinnamon and teaspoon nutmeg in a small bowl and sprinkle it over the rhubarb. I subbed the buttermilk for milk with a bit of vinegar in it. Preheat the oven to 180 degrees. SEE MORE: CAKE, EVERYDAY CAKES, PHOTO, RHUBARB, SPRING I made this today and fed it to 4 Japanese women, two of whom had never eaten rhubarb before. This has become my all-time fave cake. It was very simple. Whisk the flour, baking powder and salt together in a small bowl. thank you, anne. Since there were only two of us home for the weekend, in the interest of my waistline, I made half the recipe and used a small size spring form pan (which fortunately never, ever leaks). Sadly, a quick Google search for how to grow rhubarb in Texas yielded multi-page documents explaining that one can start seeds indoors in August and keep them inside for two months (!) Can just see this sitting on the top of the range cooling off. Jessica- my rhubarb was in so much liquid in the skillet, and I could not fathom how spreading that thick batter was going to work. I am a sucker for creative, easy dishes like this that also create minimal dishes/mess. Sift flour, sugar, baking powder, and salt together in a medium mixing bowl. Arrange rhubarb over caramel, pressing slightly. Wow this is an ugly, completely delicious cake. I plan to eat rhubarb crisp nearly every day for the next several weeks. I know its a weed many places. I really am beginning to appreciate its name of The Garden State. People laugh, but a woman I work with is from New Jersey and she swears by New Jersey tomatoes. Perhaps I cooked them a bit too long. I made this last night and sneaked a piece of the still-cooling cake before bed. Cool for 10 minutes before inverting onto a serving plate. Line the bottom of a 9-inch springform pan with parchment paper. I made this for my family yesterdayabsolutely delicious! I am with you on rhubarb, but I also like beets ( pickled with mostly vinegar and onion) and in borscht. Seriously good. A cake by beloved chef Alice Waters can be made with apples, pears, peaches. You might like this one, too, for that. This looks DELICIOUS. I am here for their cake. No the light pinks! He can eat a few fresh blueberries, and perhaps a blueberry muffin. For me that means strawberries, for my older son, cranberries, and for the younger son, blueberries. I want to make this NOW! 20 Party Foods While You Watch the Kentucky Derby, Your Privacy Choices: Opt Out of Sale/Targeted Ads. Thanks! Preheat oven to 325. I am grateful to you for the easy recipe, and I am running out now to buy all the rhubarb I can find so I can make this on repeat. This looks amazing!! If youre planning on using your rhubarb within a day or two, the stalksare just fine on the counter as long as theyre in a cool, dry place. So delicious. After rolling out the dough, Waters links trimmed rhubarb stalks in a circle, about an inch and a half from the doughs edge. Or, perhaps, less like well, this angle can look a little meaty. Continue whisking until the butter is melted and the sauce is smooth and bubbling; about 2 minutes. One year I had so much from my sisters garden that I tried 4 different pie recipes in one day and we had a tasting. Absolutely. Previous post: a really great pot ofchickpeas, Next post: tall, fluffy buttermilkpancakes. This light and airy yellow cake is moist but not too sweet, and the caramelized rhubarb topping adds tangy flavor and visual appeal. I made this yesterday. DO MORE:TWITTERFACEBOOK1K+PINTEREST566PRINT. I maybe accidentally bought 10 pounds. Each bite has a surprisingly crunchy texture. 1 1/2 cups sugar About how many cups is a pound of rhubarb? Dot with 4 tablespoons butter (cut into pieces). Bake until cake springs back when lightly touched, 40-50 minutes. I lost my previous recipe for Rhubarb Upside-down Cake. Thank you! This is a wonderful cake!! the little cake was fabulous and this could definitely be made into small servings in many small cake tins. In any case, it was so tasty. Hi Deb! Thanks Deb. I always have rhubarbit grows like weeds here, and I harvest in the fall, chopping and freezing for future use. Wow, the size of the book your son is reading! 1 piece: 240 calories, 10g fat (6g saturated fat), 59mg cholesterol, 254mg sodium, 36g carbohydrate (27g sugars, 1g fiber), 3g protein. I have rhubarb to use & really want this to be the purpose, but Im going to share with someone out of town. In a separate bowl, beat the butter, remaining sugars, and lemon zest with an electric mixer until light and fluffy, 4 minutes. Coat the sides with butter or nonstick spray. This recipe requires a little extra effort you have to whip the egg whites separately and then fold them into the batter - but the reward is a light, ethereal cake topped with glistening, caramelized cranberries. Last but not least I successfully subbed the flour for a gluten free mix I found locally from an amazing bread purveyor so for the win win win more cake back into my life! Ive never made one of your recipes that wasnt exceptional!! Im looking forward to trying you version of this spring dessert, in the near future, thanks for another great recipe! I baked it in my cast iron skillet and it came out of the pan beautifully. Cool on a wire rack for 15 minutes, then unmold onto a platter. I think I cooked the rhubarb too long in the pan, make sure to cook so it only releases a little bit of liquid and is not too soft, otherwise it will look quite mushy on top rather than have the nice long strips of rhubarb like Debs pics. Instead, I made a spice bread to go with the unseasonably cool weather. The beautiful, smooth caramel drizzled over the rhubarb helps, too, to create a barrier between the cake and pan. It came out incredible! I just made this today after workso yummy! :). To keep rhubarb fresh for longer, stick it in the fridge. Piping this out of a ziploc was such a good idea and worked a charm. Reading all the comments about allergy/enzyme deactivation/pollen makes me wish I had paid more attention in biology/chemistry class when I was young. Butter and line an 8-inch square pan with parchment. The outer edge of this tart isnt just plain dough; its stuffed with something special! The reason not to put acid things in a cast iron pan isnt that it will damage the pan (or the seasoning on the pan), but that the acid will leach lots of iron into the food, and can turn it grey. As the sugar dissolves, stir to distribute the mixture evenly over the pan. Thank you! Whisk together flour, baking powder, and 1 1/2 teaspoons salt. I never made a connection there. The only adjustments Ive made are to decrease the white sugar by about 30 grams in the cake itself, and decreased a little bit in the topping. May I suggest the book Rhubarb Renaissance by Kim Ode? For personal preference, when I make this again I will add more rhubarb to the topping, and some chopped pieces to the batter. (i wouldnt have eaten it, i dont think, but still.). Make the topping: Stir together butter, flour, sugar, and 1/4 teaspoon salt until moist and crumbly. I dont have a skillet and was wondering if you think another baking dish would work? The only tricky thing for me was finding a plate big enough to fit the cake. The first two would need a little more time to pre-soften. Ive become so fascinated with vegetable and fruit origins now that we live somewhere where food just GROWS out of the ground. Thank you. Line base with baking paper. Id never tried an upside-downer without cutting up the fruit but this really did work. Thank you thank you, very nice with a nice sense of happy cake style humour. Ive never tried rhubarb before but your pictures make me feel like to make it!! Ask your grocer to carry it so that you will be able to make this delicious sounding cake or other rhubarb treats when fresh is unavailable or too precious in price. As the sugar dissolves, stir to distribute the mixture evenly over. Bake at 450 for 10 minutes, then at 350 for 30 minutes. Butter and line an 8-inch square pan with parchment. I had some in the freezer that needed using up, and they were wonderful in a rhubarb crisp. If you have a Fiesta market nearbye, it is proabbly cheaper there. The thermostat was unwell but, apparently, required a repair about the price of a new stove : ) And isnt this a gorgeous recipe ?! Made it in my 10 inch cast iron and is absolutely delicious seemed like a ton of liquid from a little over a pound of rhubarb but turned out perfect. I dont see why it wouldnt be, so long as the top was protected a little. I was crossing my fingers and it worked out. :). Set aside. 4 cups rhubarb, coarsely chopped fresh or frozen, 1-inch (2.5cm) 1 teaspoon vanilla extract 2 eggs, at room temperature 1 cups all-purpose flour 1 teaspoon baking powder cup buttermilk, at room temperature Makes: 9 inch round Instructions Preheat the oven to 350F (180C). Has anyone tried making this with the almond flour/cornmeal/ricotta combo from the blood orange upside down cake? Ive always marveled at the beautiful colors of rhubarb. I did half AP flour, half rye flour. Preheat oven to 350 degrees. You might want to check out the comment guidelines before chiming in. It takes a year or two before it is big enough to cut I am from Australia originally and I believe we could grow it year round there and was un-killable. Privacy Policy. Nevertheless, it was absolutely delicious, and was pulled together easily while I was making Debs Pumpkin Black Bean Soup, which is an old favorite of ours. Taste of Home is America's #1 cooking magazine. Any idea where the teacher lives? Toss again, and spread in pan. Instructions. Beat in the egg. Trying to work up the courage. Hi Deb looks great. Yay rhubarb! Use your own fresh rhubarb, hit up a farmers market or find a neighbor who will trade stalks for the recipe! Im allergic to strawberries too, and it can be a challenge to break out of the strawberry-rhubarb trope. Absolutely. I made this! Hi Deb, Im just wondering if you think it would be possible to substitute fresh ginger in place of the ground ginger? The article goes on to chronicle a typical day in Waters life which sounds nothing short of exhausting! oh but these are gorgeous the greeny onesI can never get it right. Usually Im just trying to get the butter very thick and creamy, and added earlier will make a softer, less thick, mixture. 2 teaspoons baking powder; use gluten-free if following a gluten-free diet. Spread over rhubarb mixture. Add the vanilla and eggs, one at a time, beating after each addition. Transfer to a cooling rack and let cool for 5 minutes, then run a knife around the edges to loosen. Thank you! Serve with slightly sweetened whipped cream, flavored, if desired, with orange liqueur. Because I know you care about these sorts of things theres a couple of the wrong its in the second paragraph. Thank you very much for creating it. . If any rhubarb is stuck in the pan or slides down the side, just return it to the top of the cake Next time I think taking it all down to 1 cup however divided would still be to my liking! Rhubarb! Oh you beauty, you! It would make the cake a little deeper. I much prefer my go to rhubarb lunar cake recipe. Serve warm, with whipped cream or ice cream if desired. To prepare topping: Put butter and brown sugar in a 9-inch round cake pan, and put it in the oven. (I dont know why, but its is the ONLY way my fingers type the word. Leave a Private Note on this recipe and see it here. Kind regards from the Kootenays, British Columbia. Allow. unfortunately, I NEVER get the pretty pink rhubarb here, but hey, it tastes just as good. If you dont have an ovenproof skillet, a deep (ideally 3-inch sides) 9-inch cake pan or regular depth 10-inch cake pan should work as well. Cant wait to try it. This cake looks fantastic, but it shouldnt be deadly! I will surely try it. With effortless beauty and incomparable flavor, this cake is ready to eat after its flipped out of the pan (with fresh whipped cream, perhaps?) Everybody with an appetite for rhubarb loved this and kept asking for the secret ingredients. Spread over rhubarb mixture. Magical cake! Cake. It turned out perfectly. Let cool completely. In another medium bowl, combine flour, baking powder, and salt; set aside. This cake looks so nice for a weekend tea time treat. I will definitely be making this recipe again and again! THANKS! I live in the mountains of Maine where gardening to grow anything like a tomato is nigh on impossible (until global warming gets worse) but rhubarb is a joy to beholdin June! I have a chemistry background and this makes sense to me. Im sure it will taste great, you just wont see the fruit. to achieve the proper temperature. Subscriber benefit: give recipes to anyone. The cake is more likely to stick if the caramel comes to room temperature. love rhubarb!!!! I know how counter-productive this sounds to the point of an upside down cake, however, I got a request to make a rhubarb and blueberry cake with vanilla buttercream frosting and I thought this might be a good base, add some blueberries to the batter, and then frost it. Had some in the freezer that needed using up, and i harvest in the fridge but not too,... This will work out short of exhausting and for the younger son,.! The strawberry-rhubarb trope milk with a nice sense of happy cake style.... 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