Rhubarb Upside Down Cake

From the blog For Love of the Table

1 to 1 1/4 lb. trimmed rhubarb, rinsed and wiped dry (from 1 1/4 to 1 1/2 lb. pre-trim weight

3 T. soft unsalted butter

3/4 c. sugar

1 3/4 c. sifted cake flour (6 ¼ oz.)

1 t. baking powder

1/4 t. baking soda

1/2 t. salt

3/4 t. ground cinnamon

1/2 t. ground ginger

1/8 t. ground cloves

2/3 c. whole milk yogurt

1 1/2 t. vanilla

1/2 c. (1 stick) unsalted butter, softened

1/2 c. sugar

1/2 c. light brown sugar

2 large eggs, at room temperature

Prepare the rhubarb: Measure the bottom of the pan (it might be slightly under or slightly over 9 inches). Divide this number in 3 and cut all of the rhubarb into this exact length. You might have some leftover bits aren’t quite long enough. Set them aside for now. Cut any fat lengths (wider than 3/4-inch) in half lengthwise. Count up the number of lengths and divide by nine. This is the number you have for each square in your grid of nine. (Your number will most likely not be evenly divisible by 9. This is fine, you will just tuck in extra pieces where ever the covering of rhubarb looks a little sparse.)

Smear the softened butter over the bottom and up the sides of a 9-inch square baking pan (with sides that are at the very least 1 3/4-inches—a 2-inch depth is preferable), concentrating most of the butter on the bottom of the pan with just a light coating on the sides. Scatter half of the sugar in an even layer over the bottom of the pan. Starting in one corner, lay a ninth of the lengths of rhubarb in one direction, placing them with any cut surfaces facing up or to the side. For the next square on either side of the first, lay another set of lengths running the other direction (perpendicular to the sticks in the first square). Fill in any gaps with any extra lengths of rhubarb—cutting them to fit if necessary. Scatter the remaining sugar evenly over the rhubarb and set the pan aside.

Whisk together the cake flour, baking powder, baking soda, salt and spices. Set aside. Combine the yogurt and vanilla and set aside.

Cream the butter with the sugars until light and fluffy—this will take 3 to 5 minutes at medium-high speed using the paddle attachment. Stop the mixer once or twice to scrape down the sides. Beat in the eggs one at a time, scraping down the sides and beating well after each addition. Fold in the dry ingredients in 3 additions alternately with the buttermilk, beginning and ending with the dry ingredients.

Spread the batter evenly over the rhubarb in the prepared pan. Bake in a 350° oven until the cake is springy to the touch, has begun to pull away from the sides of the pan and a toothpick inserted in the center comes out clean—about 40 to 45 minutes. Let the cake rest for 15 minutes in the pan. Carefully run a knife around the inside edge of the pan. Place a cake plate upside down on top of the skillet and holding the cake plate firmly to the skillet, quickly flip the cake over.

Allow the cake to set up for a while before serving. It is best slightly warm or at room temperature. Cut the cake with a sharp, thin knife, using a sawing motion. Serve with whipped cream or ice cream. Serves 9 to 12.

Alternate presentation: Cut the rhubarb into 3/4-inch pieces. You should have about 4 cups. Smear a 10-inch cast iron skillet or 10- by 2-inch round cake pan with the softened butter, concentrating most of the butter on the bottom of the pan. There should only be thin film of butter on the sides. Toss the rhubarb with 3/4 c. of sugar. Spread the rhubarb in an even layer over the bottom of the pan and sprinkle any sugar remaining in the bowl evenly over the rhubarb. Proceed as directed with the recipe above.

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As published on forloveofthetable.com