Summery Rhubarb Upside-Down Cake
How can something so humble feel like a treat?
In this rhubarb upside-down cake the rhubarb cooks almost into a compote and gets all the sweetness that it needs as it bakes in a molasses-maple syrup mixture. The rhubarb is soft but still holds its shape so this cake is very pretty when you turn it out onto a plate. And the simple white cake that forms the base sets the rhubarb off perfectly.
Rhubarb Upside Down Cake can be served warm or cold but we like it best served warm, with vanilla ice cream or lemon sorbet.
The recipe is slightly adapted from the cookbook, New Maritimes Seasonal Cooking: Delicious Recipes for Light & Healthy Meals, Year Round.Print
Rhubarb Upside-Down Cake
In this cake the rhubarb gets lovely and soft but still holds its shape. The rhubarb gets all the sweet that it needs from a molasses-maple syrup mixture.
- ¼ cup Crosby’s Fancy Molasses
- ¼ cup pure maple syrup
- 4 cups sliced (2.5 cm/1 inch) fresh rhubarb
- ¼ cup butter
- 1 cup sugar
- 2 eggs (large)
- 1 tsp vanilla
- 1 ½ cups flour, spooned in
- 2 tsp baking powder
- ½ cup milk
- Preheat oven to 350 F and butter an 8” square cake pan.
- Whisk together molasses and maple syrup and pour into prepared pan.
- Spread rhubarb evenly over syrup to cover bottom of pan.
- In medium bowl, cream butter and sugar. Add eggs one at a time, beating after each addition.
- Add vanilla.
- In separate bowl, whisk flour and baking powder.
- Add half the flour to the creamed mixture; stir to combine.
- Mix in milk, then remaining flour. Stir to combine.
- Spoon cake batter over rhubarb and spread evenly.
- Bake at 350 F 40-45 minutes or until cake is golden brown on top and centre springs back when touched.
- Loosen the edges of cake from the sides of pan; invert onto wire rack and carefully remove pan.
Serve warm or cold.