Rhubarb Upside Down Cake

 

Luckily for me, rhubarb still abounds at the local farmers markets, allowing people who have decimated their home supply to get their fix. I scored 6 beautiful stalks for a mere $2 the other day and set to making up something that I have had stuck in my head since rhubarb season started.

A strawberry rhubarb upside down cake, with a white cake bursting with rhubarb as the base.

It’s as good as it sounds.  Mike doesn’t really like cake that much, when asked if he wanted this or another rhubarb crisp, he voiced his opinion rather loudly in favor of the crisp.

Yes, I ignored his opinion and made it anyway.  The wife knows best in this case, because he had about three pieces. And let’s not get me started on how he can eat three pieces of cake and stay so slender and good lookin’, because it will just make me irritated with him.

 

Ingredients Needed:

1/2 cup butter
3/4 cup brown sugar
3/4 white sugar
1 egg
1 egg yolk
1 teaspoon vanilla
2 cups white flour
1 teaspoon soda
1/2 tsp baking powder
1 cup of greek  yogurt
2 cups of finely chopped rhubarb tossed and coated with a tablespoon of flour

Topping
1/4 cup melted butter or margarine
1 cup packed brown sugar
2 cups sliced fresh strawberries
2 cups chopped fresh rhubarb

 

 

Prepare a 13×9-inch pan by greasing the sides then pouring the melted butter into the bottom.

Sprinkle the brown sugar evenly over the melted butter. Arrange those delicious strawberries on the brown sugar…

…now sprinkle evenly with rhubarb. Press those beautiful strawberries and rhubarb gently into brown sugar.

Thank you Mother Nature, for giving me such a bounty of beauty to photograph.

Time to prepare the batter!

Cream your butter and sugars together, then whip in the eggs and vanilla until the mixure is light and fluffy.

Whisk together your dry ingredients.

Alternating between the dry and sour cream, add them into the butter mixture with your mixer on low speed.

I wanted to max out this rhubarb cake, most recipes don’t put rhubarb in the batter and then make it a fantastic upside down beauty. I wanted this to be so full of rhubarb you almost couldn’t stand the awesomeness of it.

So we are going to add in two cups of chopped rhubarb that has been dusted in flour, to help it not sink. Gently mix it in.

 

Gently spread the batter over top of the strawberry/rhubarb mixture until it looks like this.

 

Bake in a 350 degree oven for 35-40 minutes, until it’s golden brown and your children are drooling over the finished result.

 

Mmmmm. Until YOU are drooling over the finished result.

This would be amazing to serve to company in the springtime, a delicious sweet, tart bite of the best of what spring has to offer us. Vanilla ice cream melted over the top of a warm, rhubarb infused cake…

 

I really have a thing for rhubarb. Just in case you couldn’t tell.

I hope everyone is having an amazing day! Hit up your local farmers market and see if there is some rhubarb left to make this delectable delight!

Love,

I Need a Rhubarb Intervention Magpie

 

Rhubarb Upside Down Cake
Rhubarb strawberry upside down cake with rhubarb in the cake batter as well. A rhubarb extravaganza!
Author:
Recipe type: dessert,cake,rhubar
Serves: 10
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ½ cup butter
  • ¾ cup brown sugar
  • ¾ white sugar
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon vanilla
  • 2 cups white flour
  • 1 teaspoon soda
  • ½ tsp baking powder
  • 1 cup of greek yogurt
  • 2 cups of finely chopped rhubarb tossed and coated with a tablespoon of flour
  • Topping
  • ¼ cup melted butter or margarine
  • 1 cup packed brown sugar
  • 2 cups sliced fresh strawberries
  • 2 cups chopped fresh rhubarb
Instructions
  1. Prepare a 13×9-inch pan by greasing the sides then pouring the melted butter into the bottom.
  2. Sprinkle the brown sugar evenly over the melted butter. Arrange those delicious strawberries on the brown sugar.
  3. Now sprinkle evenly with rhubarb. Press those beautiful strawberries and rhubarb gently into brown sugar.
  4. Cream your butter and sugars together, then whip in the eggs and vanilla until the mixure is light and fluffy.
  5. Whisk together your dry ingredients.
  6. Alternating between the dry mixture and sour cream, add them into the butter mixture with your mixer on low speed.
  7. Add in two cups of chopped rhubarb that has been dusted in flour, to help it not sink. Gently mix it in.
  8. Gently spread the batter over top of the strawberry/rhubarb mixture.
  9. Bake in a 350 degree oven for 35-40 minutes, until it’s golden brown and a knife inserted comes out clean.

 

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