5.20.2013

Strawberry Rhubarb Upside-Down Cake (Secret Recipe Club)



It's May's Reveal Day for Secret Recipe Club and we've once again attempted to stray out of our comfort zone and bake something. A cake, no less. Neither of us can remember ever baking a cake together, and most of our combined experiences with making cakes have involved Betty Crocker. That said, now that things are starting to grow in the garden again, we've also been wanting to cook with something homegrown. Unfortunately, since it's still early in the growing season here, the only thing we currently have growing is rhubarb. And what are the odds that our assigned blog would have a recipe with rhubarb as the ingredient?


Not too bad, as it turns out. In fact, Taryn, the author of Sweetly Serendipity had not one, not two, but three recipes with rhubarb in them. The dilemma was which one to choose. Rhubarb Buttermilk Muffins sounded pretty good, but Taryn herself admitted that "they weren't the best." Been there! So it was between Lemon Rhubarb Buttermilk Cake and Upside-Down "Strawbarb" Cake. For some reason, the strawberries sounded more appealing so that's what we made. 





It was definitely the right choice, for we are mad for this cake! Not too sweet, with a moist, silky texture and crunchy sweet "crust", this is one of the finest cakes we've ever had, nevermind that it's the only one we've ever made from scratch! We had to bring some to the neighbors for fear we'd eat the whole thing in one night. We attempted to create a basil-oil-infused cream to go with it, but it flopped. No worries, for while it may have been an interesting addition, it was completely unnecessary. This cake possesses all the characteristics we think a dessert should have, including how yummy the house smelled while it was baking. 





We highly recommend this cake, which Taryn adapted from a recipe by Martha Stewart. However, we did take advantage of Taryn's excellent suggestions, and so here is the recipe we made, as per Sweetly Serendipity.







Strawberry Rhubarb Upside-Down Cake
Ingredients:

For The Topping
  • 4 tablespoons salted butter, melted
  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • Pinch Kosher salt


For The Cake
  • 1 1/2 sticks salted butter, room temperature
  • 1/2 pound rhubarb, trimmed and cut on a diagonal
  • 1/2 pound strawberries, hulled and chopped
  • 1 3/4 cups sugar, divided
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons kosher salt
  • 1/4 cup Grand Marnier (or other orange liqueur)
  • 2 large eggs
  • 1/2 cup sour cream
  • 1/2 cup buttermilk

  • Preheat oven to 350 degrees. Make the topping by stirring together the butter, flour, sugar, and salt until moist and crumbly; set aside. Butter a 9-inch pie dish, then dot it with 4 tablespoons (1/2 stick) of butter cut into pieces. Toss rhubarb and strawberries with 3/4 cup sugar; let stand for 2 minutes. Toss again, and spread in the pie dish. Whisk together flour, baking powder, and salt. Beat remaining stick of butter and cup of sugar with a mixer on medium speed until pale and fluffy. Beat in Grand Marnier, then beat in eggs, one at a time until incorporated, scraping down sides of bowl. Stir the sour cream and buttermilk together in a separate small bowl. Beat in flour mixture in three additions, alternating with sour cream/buttermilk mixture, until smooth. Spread evenly over the rhubarb and strawberries. Crumble the topping evenly over batter. Bake for 1 hour, until a toothpick inserted into the center comes out clean. Let cool for 10 minutes. Run a knife around edge of cake, and invert onto a serving plate. Let cool completely.



21 comments:

Lisa said...

What a sweet pick for this month's SRC.

Suresh Urs said...

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India leigh said...

I absolutely love the combination of strawberries & rhubarb. I made gluten free shortbread with a combo of these for a compote to go with it. It's just so summer, isn't it!
India www.aveganobsession.com

Heather said...

I am so new to rhubarb, I just planted a plant this year not knowing much about it other than it tasted good ;-)
Hopefully I will have some in the years to come! This cake looks awesome though so I might have to use that leftover rhubarb in my freezer now :-)

Taryn said...

So glad you made this cake and enjoyed it, it is also a favorite of mine and one my family asks for time and again! Definitely a keeper. Happy baking!

Denise Browning@From Brazil To You said...

I love rhubarb and your upside cake looks beyond tempting and delicious!!!!!!!!!!!

Liz Berg said...

I made a rhubarb upside-down cake this spring...and now I want to make yours! Beautiful!

Our Eating Habits said...

Looks very yummy! Would be a great little summer dessert! Way to go making a cake, I bet that was a fun time for you!

Anonymous said...

would it be possible to sub the liquer with OJ?? I don;t have any on hand and don;t want to buy a bottle just for 1/4 cup

Amy said...

Yes, you could definitely use orange juice instead of liqueur. Maybe add a little orange zest as well!

Gloria Baker said...

This cake look delicious!!

Nayna Kanabar said...

The cake looks delicious. I cooked from your blog and the rice was delicious.

Chelsy Ethridge said...

So unique and delicious looking! Great pick!

Karen - Cinnamon Freud said...

Good idea for using the strawberry & rhubarb combo in a new way. Looks good!

Lisa {Authentic Suburban Gourmet } said...

This looks divine! Glad to be part of SRC group C with you!

Melissa said...

Delicious! I love strawberries and rhubarb together and this cake looks delicious!

Jen @JuanitasCocina said...

I love rhubarb so much! I cannot wait to try this!

Deanna - Teaspoon of Spice said...

If it has strawberries and rhubarb in it, chances are, I'm making it! These looks divine.

Teri@thefreshmancook said...

Amazing and beautiful! Looks tasty too!

Nightlife in Singapore said...

Great blog. All posts have something to learn. Your work is very good and i appreciate you and hoping for some more informative posts.keep writing.

Aurica said...

hhhmmmm..let's dip in fast in this amazing, fluffy, creamy and deliciousness upside-down cake, it can't resist more then 5 minutes on that plate ;)