Rhubarb Upside Down Cake #SummerDessertWeek

This cake is easy, delicious, and impressive.  Tender, tart rhubarb is sweetened and caramelized in a cast iron skillet, covered with a citrus-tinged cake, and finished with a crunchy crumble.

We are sharing Summer Desserts all week long.......

Welcome to this year’s #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We've got 10 spectacular bloggers/ blogs creating some of the best summer desserts this week and sharing the recipes! We will be sharing our recipes on our blogs (some of those recipe links posted in this post) and on social media with the hashtag #SummerDessertWeek

We hope you'll find some new favorite recipes this week and have fun with us as we celebrate summer!

• No-Churn Lemon Blueberry Cheesecake Ice Cream from Big Bear's Wife
• Strawberry Crunch Ice Cream Cookie Sandwiches from Semi-Homemade Recipes
• Root Beer Float Cupcakes from Jolene's Recipe Journal
• Snickers Ice Cream Cake from Cheese Curd In Paradise
• Rhubarb Upside Down Cake from A Day in the Life on the Farm
• No-Bake Chocolate Eclair Cake from Our Crafty Mom
• No-Bake Cheesecake Bites from Easy Recipes For One
• Mango Coconut Lime Popsicles from Blogghetti
• Homemade Ice Cream Sandwiches from Karen's Kitchen Stories
• Cheesecake Stuffed Strawberry Bites from For the Love of Food
• Rainbow Sherbet Sweet Rolls from Sweet ReciPEAs

My Rhubarb plants were very generous this year, and I took advantage of it.   I baked, canned, and froze rhubarb to enjoy throughout the year. One of my favorite new recipes that I made was this delicious Rhubarb Upside-Down Cake.  

We were celebrating our friend Jim's birthday.  The Bonacorsis prepared dinner. Frank brought him a bottle of Bourbon, and I baked him this cake.  It was a great celebration.

I will be back on Wednesday and Friday for more Summer Dessert Week Fun.  See you then.

Desserts, Cake, Rhubarb

Desserts

American

Yield: 12 servings

Author: Wendy Klik

Rhubarb Upside-Down Cake

This cake is easy, delicious, and impressive. Tender, tart rhubarb is sweetened and caramelized in a cast iron skillet, covered with a citrus-tinged cake, and finished with a crunchy crumble.

Prep time: 20 MinCook time: 50 MinTotal time: 1 H & 10 M

Ingredients

• 3-4 stalks rhubarb, cut into 1" dice to equal 3 cups
• 2 c. sugar, divided
• 2 sticks butter, room temperature, divided
• 2 eggs
• zest and juice of 1/2 orange
• 1 t. vanilla
• 1/2 c. sour cream
• milk as needed
• 2 c. + 3 T. flour
• 1 1/2 t. baking powder
• pinch of salt
• 2 T. brown sugar

Instructions

1. Melt 1/2 stick of butter in a cast iron skillet over med-high heat. Stir in the rhubarb and sugar. Cook and stir until sugar is dissolved.
2. Place 1 stick of butter and 1 cup + 2 Tablespoons of the sugar into the large bowl of a stand mixer and beat until light and fluffy. Mix in the eggs, 1 at a time, beating well after each. Stir in the zest, vanilla, and sour cream.
3. Combine the orange juice and milk to equal 5 Tablespoons. Whisk together 1 1/2 cups + 2 Tablespoons of the flour, with the baking powder and salt.
4. Mix the dry ingredients into the batter until combined, stir in the milk/orange juice mixture until incorporated. Spoon the batter over the rhubarb in the cast iron pan, spreading to cover the rhubarb.
5. Combine the remaining flour, 2 Tablespoons of sugar, the brown sugar, and a pinch of salt. Melt the remaining 4 Tablespoons of butter and mix in until crumbly. Sprinkle over the cake batter and place the skillet into a preheated 350* oven. Bake for about 50 minutes, until a skewer inserted removes cleanly.
6. Allow to cool in pan for 10 minutes before inverting onto a piece of parchment paper over a wire cooling rack to cool completely.

Notes

Adapted from a recipe found at Blue Bowl

Nutrition Facts

Calories

394

Fat (grams)

19 g

Sat. Fat (grams)

11 g

Carbs (grams)

54 g

Fiber (grams)

1 g

Net carbs

53 g

Sugar (grams)

37 g

Protein (grams)

4 g

Sodium (milligrams)

208 mg

Cholesterol (grams)

76 mg

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