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Rhubarb Buttermilk Upside-Down Cake
Sweet, tart, and undeniably striking, this upside-down cake turns fresh spring rhubarb into an edible work of art. Instead of the usual dark caramel, you'll use granulated sugar and a brush of strawberry jam to keep the fruit's bright pink hue intact. A rich, tangy buttermilk batter bakes right over the top, creating a tender crumb that balances the tartness of the rhubarb. It's a stunning centerpiece for your next weekend brunch.
Equipment
- Oven
- Microwave
- Stand Mixer
- Cake Pan
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. Pour the melted butter evenly over the parchment paper and sprinkle a quarter cup of the granulated sugar on top.
- 2Put the strawberry jam into a small microwave-safe bowl and heat on high power for 30 to 45 seconds until melted. Brush the warm jam over the sugar layer in the pan. This clear, sweet base keeps the rhubarb's pink color bright instead of turning it brown.
- 3Place four or five pieces of rhubarb horizontally in one corner of the pan, making sure the pink skin side faces down. Place 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.
- 4Whisk the flour, baking soda, and kosher salt together in a medium bowl.
- 5Combine 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.
- 6Turn 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 to prevent overmixing and keep the cake tender. Spread the finished batter evenly over the rhubarb grid.
- 7Bake for about 50 minutes, or until a wooden toothpick inserted into the center comes out clean.
- 8Move 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. Let the cake cool for at least 15 minutes before slicing.
Notes
- Assembly: Take your time arranging the rhubarb pieces to ensure a tight, even grid pattern before pouring the batter.
- Serving: For an extra rich finish, serve slices warm with a dollop of creme fraiche or lightly sweetened whipped cream.
- Storage: Keep leftover cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days.