This rum rhubarb soaked upside-down cake is the latest in a string of rhubarb recipes making their way through my kitchen. Spring through early summer is the ideal time to shop for fresh rhubarb, or harvest it from your garden. Personally, I have a Jurassic sized rhubarb plant. Hence the large amount of rhubarb related recipes you may see from me.
INGREDIENTS:
Rhubarb Topping:
350 g fresh rhubarb
1 cup granulated sugar
1 cup dark rum
Cake:
Half vanilla bean
1/2 cup unsalted butter , softened
1/3 cup each granulated sugar and packed brown sugar
2 eggs
1/2 cup sour cream
1 1/3 cup all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/4 cup buttermilk
INSTRUCTIONS:
Rhubarb Topping: Using ruler as guide, cut rhubarb into 54 to 63 strips, each about 2 1/2 inches long. In large bowl, toss together rhubarb, sugar and rum. Let stand at room temperature until softened, about 30 minutes. Mixture will turn syrupy.
Cake: Grease 8-inch square cake pan and line bottom with parchment paper; lightly grease parchment paper. Arrange rhubarb in bottom of pan. Pour leftover sugar mixture into small saucepan. Set aside.
Using paring knife, halve vanilla bean lengthwise; scrape out seeds. Set aside; discard pod.
In large bowl, beat butter with granulated sugar and brown sugar until fluffy; beat in eggs, sour cream and vanilla seeds. In separate bowl, whisk together flour, baking powder, baking soda and salt; stir into butter mixture alternately with buttermilk, making 2 additions of flour mixture and 1 of buttermilk. Scrape over rhubarb, smoothing batter to edges of pan.
Bake in 350°F oven until cake tester inserted in centre comes out clean, about 40 minutes. Let cool in pan for 10 minutes. Invert onto serving plate: remove parchment paper. Let cool completely.
Meanwhile, gently boil reserved sugar mixture until thick, about 10 minutes. Brush over top of cooled cake to glaze.