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Rhubarb Buttermilk Upside-Down Cake
This vibrant upside-down cake features a beautiful geometric pattern of fresh rhubarb. It uses granulated sugar and strawberry jam instead of traditional brown sugar to keep the bright pink color of the fruit intact. The tangy buttermilk crumb perfectly balances the sweet and tart topping. Serve this striking dessert for a spring brunch or weekend gathering.
Ingredients
- 2 Tbsp. unsalted butter, melted
- 2¼ cups granulated sugar, divided
- ¼ cup seedless strawberry jam
- 4 large rhubarb stalks, trimmed and cut into 2¾- x ⅓-inch pieces (about 60 pieces total, 8 oz.)
- 3 cups all-purpose flour
- 1½ tsp. baking soda
- 1 tsp. kosher salt
- 2 large eggs
- ½ cup canola oil
- 1 Tbsp. vanilla extract
- 1½ cups whole buttermilk
Instructions
- 1Heat the oven to 350 degrees Fahrenheit and line a 13 by 9 inch metal baking pan with parchment paper.
- 2Pour the melted butter evenly over the parchment paper and sprinkle a quarter cup of the granulated sugar on top. Put the strawberry jam into a small microwave safe bowl.
- 3Heat the jam in the microwave on high power for 30 to 45 seconds until melted. Brush the warm jam over the sugar layer in the pan. Place four or five pieces of rhubarb horizontally in one corner of the pan, making sure the pink skin side faces down.
- 4Place another four or five rhubarb pieces vertically right next to the first group. Continue this alternating horizontal and vertical pattern across the entire pan to build a woven grid design.
- 5Combine the flour, baking soda, and kosher salt in a medium mixing bowl.
- 6Combine the eggs, canola oil, vanilla extract, and the remaining two cups of sugar in the bowl of a stand mixer. Use the paddle attachment on medium speed to beat the mixture for about two minutes until it becomes creamy.
- 7Turn the mixer down to low speed. Add the flour mixture in three parts, alternating with the buttermilk in two parts. Start and finish with the dry ingredients. Spread the finished batter evenly over the rhubarb grid in the pan.
- 8Bake the cake for about 50 minutes, or until a wooden toothpick inserted into the center comes out clean.
- 9Move the baking pan to a wire rack and let it rest for 10 minutes. Carefully flip the cake out onto the rack and peel off the parchment paper. Allow the cake to cool for at least 15 minutes or up to an hour.
- 10Cut the cake into slices and serve it warm or at room temperature.