Strawberry-Rhubarb Upside-Down Cake
Garden fresh rhubarb and strawberries combine to make an amazing upside cake, which starts in a frying pan. The juicy, gooey fruit bottom becomes the top when you flip the warm pan. The only that makes it better is a big dollop of whipped cream or ice cream. This recipe was adapted from one seen in The New York Times, 5/20/2011.
- 1 1/4 cup butter (equals 2.5 sticks of butter)
- 1lb strawberries (cleaned, destemmed)
- 1lb rhubarb (sliced into chunky cubes)
- 1 1/2 cup sugar
- 1/2 cup brown sugar
- 2 cups flour
- 1 1/4 teaspoon baking powder
- 1/2 heaped teaspoon kosher salt
- 1 lemon (zested, and juiced)
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/3 cup sour cream
- 2 teaspoons cornstarch
|Preheat oven to 325 F |
Sift flour, baking powder, and salt together in bowl, set aside.
|On low heat, in a cast iron frying pan (10 - 12" works fine), simmer brown sugar and 1/4 Cup of butter for 2 minutes while whisking to incorporate; remove from heat.|
|Cut rhubarb into chunks, clean strawberries, leaving small ones whole and large ones sliced in half. Toss fruit with cornstarch and 1/2 cup of sugar, set aside|
|Whip 2 sticks of room temperature butter until fluffy, about 2 minutes. |
Add one cup of sugar, and zest of one lemon. Cream until smooth, about 4 minutes.
|Add vanilla extract, then add eggs, one at a time, mix well. Add sour cream and lemon juice, mix well. On low speed, add all of flour mixture 1/4 Cup at a time.|
|Add fruit mixture to the warm frying pan, coating fruit with brown sugar, butter mixture. Pour batter on top of it, and smooth it out.|
|Place frying pan in oven at 325 F. Bake for approximately one hour or until a toothpick comes out clean. Remove from oven, cool for at least 15 minutes, and flip over onto large serving plate.|