Are you in the mood to create a cake that has a super pretty rhubarb pattern on top? Sort of like a puzzle? Then you should try this rhubarb cake. It is an upside-down cake, this means, you will have all the time of the world to create the pattern on the bottom of the springform before you even start preparing the batter and fill it up. Once everything has been baked, you are going to flip the cake upside-down. So now the pattern will show on the top, it is so pretty! I personally find this so relaxing, it is so much better than yoga. It feels like a puzzle when you move the rhubarb pieces around to your liking.
Yes, you won’t see the pattern as clearly once you bake it. However, I had so much fun making this cake. I would recommend only using super red stalks for the pattern. I made the “mistake” of also using relatively green rhubarb pieces for the pattern. I didn’t want to waste any rhubarb. But it still looks very pretty in my opinion. Feel free to create a completely different pattern, you may make a spiral, you can also simply make lines, whatever you feel like. As long as you have fun, it is all good. So let’s bake this cake.
Credit: La cuisine de Geraldine
This rhubarb cake is baked upside-down, once flipped, you will have a gorgeous pattern on the top. It contains a classic batter with rhubarb pieces below. For the pattern first line the bottom of a 24cm springform with parchment paper. Wash, but don't peel the rhubarb, remove the ends, then cut diagonally into pieces of about 4cm in size. I first created a pattern separately, once I was satisfied, I melted the butter, brushed the parchment paper with it, sprinkled with sugar and then transfered the pattern into the springfrom. You can go for different patterns, of course. Just enjoy and have fun. Cut the leftovers into smaller pieces and set aside. For the batter preheat the oven to 180 degrees Celsius. Beat the soft butter with the sugar until light and fluffy for a few minutes. Add eggs one at a time. Then add in milk and vanilla extract. Mix until well combined. Only mix in flour, almonds, and baking powder until you have a homogenous batter, do not overmix. Fold in leftover rhubarb, then spread evenly into prepared springfrom. Bake for about 55min on medium rack, if getting dark, cover with aluminium foil. An inserted toothpick should come out clean. Let cool for 10min, then gently release the edges and turn swiftly upside down onto a large plate. I had it sit upside down for a few minutes, the cake slid out easily. If not, remove parchment paper carefully. While still warm, brush with jam you slightly heated so it gets a shiny texture. The cake keeps for a few days and should be chilled.Upside-down Rhubarb Cake
Ingredients
Instructions
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