Rhubarb Maple Upside Down Cake Recipe
Indulge in the delightful combination of tangy rhubarb and sweet maple in this Rhubarb Maple Upside Down Cake, which is perfect for any occasion, whether you’re treating yourself to a sweet dessert or impressing guests at a brunch gathering. This cake is not only simple to prepare but also creates a stunning presentation when inverted, showcasing the vibrant rhubarb glistening under a rich maple topping. Best enjoyed with a dollop of whipped cream or a scoop of rich French vanilla ice cream, this cake can be made with fresh or frozen rhubarb, ensuring its availability all year round. Adapted from a cherished local recipe, this cake promises to become a favorite in your dessert repertoire.
Cooking Information
| Attribute | Details |
|---|---|
| Cook Time | 40 minutes |
| Prep Time | 15 minutes |
| Total Time | 55 minutes |
| Recipe Category | Dessert |
| Recipe Servings | 8 servings |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 475.3 kcal |
| Total Fat | 19.3 g |
| Saturated Fat | 11.7 g |
| Cholesterol | 100.2 mg |
| Sodium | 272.4 mg |
| Total Carbohydrates | 72.6 g |
| Dietary Fiber | 1.5 g |
| Sugars | 51.7 g |
| Protein | 5 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 4 tbsp | Unsalted butter |
| 3/4 cup | Brown sugar |
| 3 cups | Rhubarb, chopped |
| 2 cups | Granulated sugar |
| 1/2 cup | Unsalted butter, softened |
| 2 | Eggs, separated |
| 1 1/2 tsp | Vanilla extract |
| 1 1/4 cups | All-purpose flour |
| 1/2 tsp | Salt |
| 2 tsp | Baking powder |
| 1/2 cup | Milk |
| 1/4 cup | Maple syrup |
| 1/4 tsp | Cream of tartar |
Instructions
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Preheat the Oven: Begin by preheating your oven to 325°F (165°C). Generously butter a 9-inch round cake pan, taking care not to use a springform pan as the batter may leak, potentially creating a mess in your oven.
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Prepare the Brown Sugar Mixture: In a small saucepan over low heat, melt 4 tablespoons of unsalted butter. Once melted, stir in 3/4 cup of brown sugar until well combined. Pour this mixture into the prepared cake pan, ensuring it covers the bottom evenly.
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Prepare the Rhubarb: In a separate bowl, sprinkle the chopped rhubarb with 2 tablespoons of granulated sugar and toss to coat. Carefully arrange the rhubarb over the brown sugar mixture in the pan, spreading it out evenly to cover the entire bottom.
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Cream the Butter and Sugar: In a large mixing bowl, using an electric mixer set to medium speed, cream together the remaining 1/2 cup of softened butter and 1 cup of granulated sugar until the mixture is light and fluffy. This process should take about 3 to 5 minutes.
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Incorporate the Egg Yolks: Add the egg yolks, one at a time, to the butter and sugar mixture, making sure to scrape down the sides of the bowl after each addition. Once all yolks are incorporated, add the vanilla extract and mix until fully blended.
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Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and baking powder. Gradually add one-third of this dry mixture to the wet batter in the mixer, mixing on low speed just until the dry ingredients are incorporated.
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Add Milk and Maple Syrup: Next, add half of the milk and maple syrup mixture to the batter, mixing again until just combined. Continue this process by alternating between adding the remaining dry ingredients and the milk-syrup mixture, finishing with the last third of the flour mixture. Ensure that everything is just combined without overmixing.
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Whip the Egg Whites: In another clean bowl, whip the egg whites with 1/4 teaspoon of cream of tartar until stiff peaks form. This step is crucial for achieving a light and airy cake.
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Fold in the Egg Whites: Carefully fold the whipped egg whites into the batter, adding small amounts at a time, ensuring that they are well incorporated without deflating the mixture.
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Combine and Bake: Pour the batter gently over the rhubarb layer in the cake pan, spreading it out evenly. Place the cake in the preheated oven and bake for approximately 40 to 50 minutes or until the surface of the cake springs back when lightly pressed.
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Cool and Serve: Once baked, remove the cake from the oven and allow it to cool in the pan for about 5 to 10 minutes. Using a table knife, run it around the edges of the cake to loosen it from the sides of the pan. Invert the cake onto a cooling rack and let it cool completely.
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Serving Suggestions: Serve the Rhubarb Maple Upside Down Cake warm or at room temperature, and don’t forget to add a generous dollop of whipped cream or a scoop of French vanilla ice cream for that extra touch of indulgence. Enjoy this delightful dessert with family and friends, and savor the delightful flavors of spring captured in every slice.
With this detailed recipe, you are well-equipped to create a stunning Rhubarb Maple Upside Down Cake that not only pleases the palate but also becomes a centerpiece at your table. Whether you opt for fresh or frozen rhubarb, the end result is sure to be delicious, making it an ideal choice for any dessert occasion.
