Spring is here and one of the favourite harvest here in Canada is the rhubarb. The leaves of this plant are toxic. However, the red coloured stalks are commonly used in jam or pie making. As our community garden has a dedicated plot for the rhubarb plant, we are lucky enough to have access to this plant for free.
For the first time in spring, I am putting back on my baking hat. Today, I am planning to bake the upside down rhubarb cake. I got the recipe from YouTube. If you are are visual person, you may want to click on this link to view the whole process.
3 cups sliced fresh rhubarb (or frozen, thawed)
1 Tbsp butter
1/4 cup strawberry or seedless raspberry jam
1 cup sugar
1-1/2 cups flour
2-1/2 tsp baking powder
1/2 tsp each cinnamon & salt
2/3 cup butter
1/4 tsp each almond and vanilla (or 1/2 tsp vanilla)
1/3 cup milk
- Slice the rhubarb into 1/2 inch and mix it with the strawberry/raspberry jam.
- Grease a round/square cake pan generously with butter.
- Sprinkle 1/4 cup of sugar on the pan.
- Pour the rhubarb and jam mixture into the pan on top of the sugar.
- In a medium bowl, mix the flour, baking powder, cinnamon and salt together. Put aside.
- In a separate large bowl, cream the butter and remaining of the 3/4 cup of sugar.
- Add in one egg at a time and mix.
- Then, add the almond and vanilla essence.
- Mix in 1/2 of the dry ingredients and half of the milk. Stir well.
- Add in remaining of the dry ingredients and milk.
- Pour the cake mixture onto the pan and spread evenly.
- Bake at 350°F for 45 minutes or until a wooden pick inserted in center comes out clean. At 30 minutes, check the condition of the cake. If it is browning too quickly, cover it with an aluminum foil.
- Let stand 5 minutes on a wire rack. Turn out onto a serving platter; serve with ice cream if desired.
This recipe yields 8 slices of cake. My hubby and I love it much. The texture of the cake is just perfect. We will definitely bake this again. Next time round, I will add some nuts into it. (Thanks hubby for the brilliant suggestion!)