Ingredients and Weight:
For the Rhubarb Topping:
* 3 cups (300g) rhubarb stalks, cut into 1-inch pieces
* 1 cup (200g) granulated sugar
* 1/4 cup (60ml) lemon juice
* 2 tablespoons (30ml) all-purpose flour
For the Cake Batter:
* 1 cup (120g) unsalted butter, softened
* 1 3/4 cups (350g) granulated sugar
* 2 large eggs
* 1 1/4 cups (150g) all-purpose flour
* 3 teaspoons (15ml) baking powder
* 1/2 teaspoon (2.5ml) baking soda
* 1/2 teaspoon (2.5ml) salt
* 1 cup (240ml) buttermilk
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Prepare the rhubarb topping: In a medium bowl, combine the rhubarb, sugar, lemon juice, and flour. Set aside for 15 minutes, or until the rhubarb has released its juices.
- Preheat oven: Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.
- Make the cake batter: In a large bowl, cream together the butter and sugar. Beat in the eggs one at a time.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Alternately add wet and dry ingredients: Alternately add the dry ingredients and the buttermilk to the creamed butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Pour half of the batter into the prepared baking dish: Spread half of the cake batter evenly over the bottom of the dish.
- Top with rhubarb mixture: Spread the rhubarb topping over the cake batter.
- Pour remaining batter over rhubarb: Pour the remaining half of the cake batter over the rhubarb topping.
- Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Invert and cool: Let the cake cool for 10 minutes in the baking dish before inverting it onto a serving plate. Serve warm or at room temperature.
Nutritional Information:
- Calories: 420 per serving
- Fat: 20g
- Saturated fat: 10g
- Carbohydrates: 60g
- Sugar: 40g
- Protein: 5g
Dish Characteristics:
- Sweet and tangy combination of rhubarb and cake
- Moist and fluffy cake batter
- Upside-down presentation that showcases the rhubarb topping
User Comments:
- "This cake was absolutely delicious! The rhubarb topping was the perfect balance of sweet and tart."
- "I love the upside-down presentation. It made a beautiful dessert for my dinner party."
- "I made this cake for my family reunion and everyone raved about it. It's a keeper!"
Special Precautions and Tips:
- Use fresh rhubarb for the best flavor.
- Do not overmix the cake batter.
- If the rhubarb releases a lot of juice, drain off any excess before spreading it over the cake batter.
- Let the cake cool slightly before inverting it to prevent the rhubarb from breaking apart.
