Spring is finally here and rhubarb upside down cake is a great way to celebrate! This cake is easy, delicious, and the balance of tangy rhubarb with soft, moist cake is outstanding.
by volume by weight
2 tablespoons melted butter 28 grams melted butter
10 strips rhubarb 10 strips rhubarb
1/3 cup brown sugar 66 grams brown sugar
7 tablespoons soft butter 98 grams soft butter
2/3 cup brown sugar 132 grams brown sugar
1 egg 68 grams egg
2 teaspoons vanilla 8 grams vanilla
1¼ cups all purpose flour 150 grams all purpose flour
1/4 cup cornmeal 30 grams cornmeal
2 teaspoons baking powder 8 grams baking powder
1/2 teaspoon salt 2 grams salt
3/4 cup milk 180 grams milk
Preheat the oven to 350F. Melt the butter for the topping in the bottom of an 8″x8″ pan and sprinkle the brown sugar over the top.
Weave strips of rhubarb into a lattice that fits the pan. (Depending on the size of the rhubarb stalks, you may need more strips to make a lattice that covers the bottom of the pan.)
Bake for 10 minutes to soften the rhubarb and then straighten out any pieces of rhubarb that have shifted so they form a neat lattice.
Cream the butter and brown sugar for the cake until very light and fluffy.
Add the egg and the vanilla and beat until incorporated.
Sift the flour, cornmeal, baking powder, and salt. Add alternately with the milk and mix until thoroughly combined.
Carefully spread over the top of the rhubarb.
Bake approximately 30 minutes until the cake springs back lightly when touched in the middle and is light brown around the edges.
Let the cake cool 5 minutes and turn out onto a serving plate. Use a small offset spatula to smooth any rough spots.
Although the lattice makes a very pretty finish for the rhubarb upside down cake, it isn’t necessary. This cake will be just as delicious if you chop the rhubarb into pieces. You should use approximately 2 cups of chopped rhubarb.
This cake will also work all year long – peaches, plums, and apples are all fantastic in this simple snack cake.