Tuesday 9 May 2017

Rhubarb Berry Upside-Down Cake

It has been a very long time since I've participated in any Taste of Home Tuesday recipe reviews.   I tried out a new upside-down cake recipe yesterday, and figured it was time to give another one a shout out again.  If you enjoy rhubarb, you will LOVE this!  I've had this recipe flagged for quite some time....ever since I received the Taste of Home Cookies, Cakes and Pies cookbook last fall.  So, when yesterday looked to be a perfect rainy baking day, and I had just enough rhubarb poking out of the ground, it was the perfect time to give this one a go.

Taste of Home's Rhubarb Berry Upside-Down Cake

I didn't have any blueberries on hand, but I had some beautiful strawberries that I subbed instead.  I feel like that's one of the beauties of an upside-down cake.  In my experience, they're super forgiving and are a great way to experiment.  Since I used strawberries in this recipe already, I omitted the tablespoon of strawberry jam that was called for in the batter.  Other than that, I made the recipe exactly as written.  The cake was super moist, and just the right texture.  It wasn't super dense, but it was still nice and firm.  Strawberry and rhubarb are a match made in heaven, right?!....so obviously the top was delish!  The best part is that this can be on the table in under an hour....because serving it warm with ice-cream would be a great dessert.  It only required 40 minutes of baking time for me, and although the recipe says that prep takes 30 mins, I think that's quite a stretch.  It was more like 5 to 10, depending on the speediness of your chopping :)

Note that I also created some fun little trifles out of the leftovers of this cake.  Simply slice into super small cubes and layer them in clear bowls or sundae cups.  Add layers of whipped cream between the cake cubes and voila....a new twist on this cake.  Enjoy!

Rhubarb Berry Trifle.  Alternate layers of the cake with some whipped cream for another delicious treat

Please click here for the original recipe.  I have copied it below, with my very slight adaptations noted in blue italics

Rhubarb Berry Upside-Down Cake

2 tablespoons butter
1-3/4 cups chopped fresh rhubarb
1/2 cup fresh blueberries (I used strawberries instead)
2 tablespoons dried cranberries
2 tablespoons brown sugar

6 tablespoons butter, softened
1 cup sugar
1 tablespoon brown sugar
2 large eggs
1 tablespoon seedless strawberry jam (I omitted this)
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup 2% milk
1/4 cup orange juice
-Preheat oven to 350°. Place butter in an 11x7-in. baking dish. Place in oven 5-6 minutes 
or until butter is melted; carefully swirl to coat evenly.

-Place rhubarb, blueberries and cranberries in a bowl; sprinkle with sugar and toss to combine. 
Transfer to baking dish.

-In a large bowl, beat butter and sugars until blended. Add eggs, one at a time, beating well after
each addition. Beat in jam and vanilla. In a small bowl, whisk flour, baking powder and salt. 
Add to creamed mixture alternately with milk and orange juice, beating well after each addition. 
Pour over fruit, spreading evenly.

-Bake 35-45 minutes (mine was ready after 40 minutes)  or until top is golden brown and a 
toothpick inserted in center comes out clean. Cool 10 minutes.

-Loosen edges of cake from pan with a knife; invert onto a serving plate. 
Serve warm or at room temperature. Yield: 8 servings.

Be sure to check out Jolene's review this week, below!

Taste of Home Tuesday Red Velvet Cheesecake

1 comment:

  1. My MILs rhubarb is coming along nicely and I can't wait to use some to make this! Love the trifle idea also.