1. Welcome to PHCorner Forums. Take a moment to Sign up and gain unlimited access and extra privileges that guests are not entitled to, such as:

    All that and more! Registration is quick, simple and absolutely free. Join our community today!

Food and Recipe Rhubarb Upside-Down Cake

Discussion in 'Lifestyle & Healthy Living' started by Jeanh, Sep 26, 2015.

  1. Rhubarb Upside-Down Cake
    Please or Register to view links
    INGREDIENTS:
    ¾ lb. rhubarb, trimmed and cut into 1 ½" pieces on an angle
    1 ½ cups sugar
    4 tbsp. unsalted butter, plus 6 tbsp. cut into ½" cubes and chilled
    1 tbsp. fresh lemon juice
    2 tsp. vanilla extract
    ½ tsp. kosher salt
    2 ½ cups flour
    2 tsp. baking powder
    ½ cup vegetable shortening
    ⅓ cup milk
    2 eggs
    Vanilla ice cream or whipped cream, for serving (optional)
    DIRECTIONS:
    1. Heat oven to 375°. Combine rhubarb, 1 cup sugar, 4 tbsp. butter, lemon juice, vanilla, and ¼ tsp. salt in a 9" cast-iron skillet over medium heat. Cook, stirring occasionally, until sugar is melted and rhubarb is tender and slightly caramelized, 8-10 minutes.
    2. Meanwhile, whisk together remaining sugar and salt, plus flour and baking powder in a bowl. Add remaining butter and the shortening and, using your fingers, rub into flour mixture to form coarse pea-size pieces.
    3. Add milk and eggs and stir until a soft, sticky dough forms. Place spoonfuls of dough over rhubarb mixture and smooth with a nonstick spatula. Bake until the crust is golden and cooked through, about 30 minutes.
    4. Remove skillet from oven; place a large flat serving platter on top of the skillet and invert quickly and carefully. Serve warm or at room temperature with ice cream or whipped cream, if you like.
     
Tags / Keywords: