Rhubarb Upside Down Cake

Rhubarb Upside Down Cake

For the Topping

4 Tablespoons unsalted butter, melted

1/2 cup  flour

1/4 cup sugar

For the Cake

1 1/2 sticks unsalted butter

1 pound rhubarb, trimmed and cut on a diagonal about 1/2 inch thick

1 3/4 cups sugar

1 1/2 cups flour

1 1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon orange zest plus 1 Tablespoon fresh orange juice

2 large eggs

1 cup sour cream

  1. Preheat oven to 350 degrees.
  2. Make the topping: Stir together butter, flour, sugar, until moist and crumbly.Set aside.
  3. Make the cake: Butter a round cake pan.Dot with 4 tablespoons butter (cut into pieces). Toss rhubarb with 3/4 cup sugar; let stand for 2 minutes. Toss again, and spread in pan.
  4. Whisk together flour, baking powder, and salt.
  5. In a mixer, Beat remaining stick butter and 1 cup sugar
  6. Beat in zest and juice.
  7. Beat in eggs, 1 at a time.
  8. Beat in flour mixture in 3 additions, alternating with sour cream, until smooth. Spread evenly over rhubarb. Crumble topping evenly over batter.
  9. Bake at 350 for 1 hour. Let cool for 10 minutes. Run a knife around edge of cake, and invert onto a wire rack. Let cool completely.
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