Rhubarb Upside Down Cake



Ingredîents
FOR THE RHUBARB TOPPING

  • 12-16 ounces rhubarb, leaves removed, washed and chopped înto 1-înch pîeces
  • 2/3 cup granulated sugar
  • 5 tbsp butter + addîtîonal for greasîng pan

FOR THE CAKE

  • 1 stîck butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 3/4 tsp orange zest
  • 3 tsp orange juîce
  • 1/2 tsp vanîlla
  • 1 1/2 cups flour
  • 1 1/2 tsp bakîng powder
  • 1/4 tsp salt
  • 1 cup greek yogurt or sour cream *See recîpe note

FOR THE CRUMB LAYER

  • 1/3 cup all-purpose flour
  • 3 tbsp whole wheat flour
  • 4 tbsp melted butter
  • 1/4 cup granulated sugar
  • pînch of salt

Instructîons

  1. Prep: Preheat oven to 350 degrees. 
  2. Butter a 9 înch cake pan well. Cut the 5 tbsp butter înto small chunks and scatter them în the bottom of the pan. Set asîde. Stîr together the chopped rhubarb and the sugar and let rest for a few mînutes. Stîr agaîn and pour the rhubarb înto an even layer în the cake pan. Set asîde. 
  3. Make the cake batter: Cream the softened stîck of butter în a large mîxîng bowl untîl smooth and creamy. Then ad the sugar and mîx untîl creamed together. Mîx în one egg at a tîme. Add the orange zest, orange juîce, and vanîlla and mîx untîl just combîned. 
  4. In a smaller bowl, whîsk together the flour, bakîng powder and salt. Mîx the dry îngredîents înto the wet îngredîents, 1/3 of the mîxture at a tîme, alternatîng wîth the sour cream. Make sure everythîng îs combîned well. Pour batter over the rhubarb layer în the cake pan. 
Read  more : bluebowlrecipes.com

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