Recipe Tuesday :: Upside-Down Rhubarb Cake

The person who writes Martha Stewart's recipes needs to learn to do a better job of describing how to bake something.  That being said this cake was really delicious.

I've been searching for new ways to use rhubarb and this cake just looked like something to eat at tea.  Which is what we did of course!

While the recipe I used was from Martha Stewart, I saw lots of similar versions on Pinterest by other people, so I feel no guilt posting my own version of the recipe.  Especially since Martha's was poorly written.  At one point it was like, "Bake until a toothpick comes out clean and the middle is set."  And I was like, "Okaaaay, but how long?" and then it said "about one hour."  Hello!  Let's start with the declaration of baking one hour and then give me the specifics!  It's like a manual on how to defuse a bomb saying, "Cut the black wire, but first..."  Really?!?

Upside-Down Rhubarb Cake

For the crumble topping:
4 Tbsp butter, melted
1/2 cup flour
1/4 cup sugar

For the rhubarb layer:
1 pound of rhubarb
3/4 cup sugar

For the cake:
1 1/2 sticks butter
1 cup sugar
1 1/2 cup flour
1 1/2 tsp baking powder
1 tsp salt
1/2 heaping tsp lemon zest
1 Tbsp fresh lemon juice
2 eggs
1 cup sour cream

Preheat oven to 350 degrees.

Make the topping by combining the butter, flour and sugar until moist and crumbly.  Set aside.

Trim and cut the rhubarb on a very sharp diagonal so that each piece is about a 1/2 inch thick.  Place the rhubarb in a bowl and toss with the sugar.  Let stand for a few minutes.  Toss again and arrange in a round cake pan.

Whisk together the flour, baking powder and salt for the cake and set aside.  In a mixer, cream the butter and the sugar until light and fluffy.  Beat in the lemon zest and juice.  Beat in eggs, one at a time and scrap the sides of the bowl.  Mix until well incorporated.  Add the dry ingredients in 3 additions, alternating with the sour cream, and mix until smooth.  Spread the batter evenly over the rhubarb in the cake pan.  Crumble the topping over the batter.

Bake for 55 to 70 minutes, until a toothpick inserted into the center comes out clean and the center doesn't jiggle.  The top should spring back when touched.  Let the cake cool for 10 minutes and then run a knife around the edge and invert onto a plate.  The cake needs to cool because the rhubarb is quite hot but should be removed from the pan after 10 minutes because if left much longer it may stick.

This cake was so moist and dense and had a wonderful lemon flavor to it.  If you aren't into topping it with rhubarb you could probably try other fruits or even just add strawberries to the rhubarb.  We chopped some up and added them fresh on the side for tea!  A truly decadent cake!!