Rhubarb Upside Down Cake (one-bowl)
Ingredients
- ¼ cup [55g] neutral oil* or melted butter
- ½ cup [100g] brown sugar
- 4 to 6 rhubarb stalks [200g], cut into ½ in [13 mm] slices
- 2 large eggs, at room temperature
- ¼ cup [55 g] neutral oil
- ¾ cup [150 g] granulated sugar
- ½ cup [120 g] milk
- 2 tsp vanilla extract
- ½ tsp salt
- 1½ cups [195 g] all-purpose flour
- 1¼ tsp baking powder
- Ice cream, custard, whipped cream, or yogurt for serving (optional)
Instructions
- Preheat the oven to 350°F [180°C]. Butter and line a 9-inch [23cm] round cake tin with a parchment round.
- In a medium mixing bowl, combine the oil or butter and brown sugar. Spoon that mixture over the bottom of the prepared pan. Do not wash the bowl. You will use it for the batter.
- Arrange the rhubarb slices evenly over the brown sugar mixture. They should sit in one even layer—if you have too much for 1 layer, do not use the extra.
- Place the eggs, second addition of oil, sugar, milk, vanilla, and salt in the mixing bowl. Stir together until completely combined.
- Place a fine mesh sieve over the batter, being careful not to get the sieve wet. Place the flour and baking powder in the sieve and dust over the wet ingredients to sift.
- Stir together the wet and dry ingredients, being very careful not to overmix. Pour the batter over the rhubarb layer in the pan and smooth out the top.
- Bake for 35 to 40 minutes, until a toothpick comes out clean.
- Let it cool for 10 minutes in the cake pan, then trace around the edge and invert onto a plate (ideally one with a lip in case there is a lot of syrup). Cool for at least 30 more minutes before slicing and serving.
Notes
* e.g., canola, light olive oil, etc.
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Find it online: https://cardamomandtea.com/82885/rhubarb-upside-down-cake/