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Blueberry Rhubarb Upside Down Cake

Writer: goldenstateservicesj
goldenstateservicesj
May 11, 2021
3 min read
Blueberry Rhubarb Upside Down Cake

I saw a Rhubarb Upside Down Cake on the internet in a couple of places, and decided to give it a try.  I made a lot of changes, and the results were outstanding.  The prep work to get the pan ready is a bit much, but it was so well worth it.  We just loved it.  Here’s how I did it:

INGREDIENTS:

2 ½ sticks Salted Butter at room temp, divided

Extra Butter to grease the pans

2 cups Rhubarb, rinsed and sliced into ½ inch sections

2 cups fresh Blueberries, rinsed and drained well. 

2 tsp Cornstarch

1 ½ cups Sugar, divided

½ cup Light Brown Sugar

2 cups Cake Flour *

1 ½ tsp Baking Powder

¼ tsp Salt

1 tsp Cinnamon

Zest of 1 lemon

1 tsp Vanilla Extract

4 Large Eggs

1/3 cup Sour Cream

2 tsp fresh squeezed Lemon Juice

*If you don’t have Cake Flour measure 2 cups AP Flour in a medium bowl.  Remove 4 TBSP and place back in the container.  Add 4 TBSP Cornstarch.  Sift 5 times back into the medium bowl.  This will make your Cake lighter than air. 

PREPARATION:

     Line the bottom of a 9” springform pan with Parchment Paper.  You may also line up the inside of the pan with strips of Parchment Paper if you’re worried about sticking.  Butter the paper and inside of the pan.  Wrap two layers of aluminum foil under and up the outside of the springform pan. Place on a Buttered Baking Sheet.  (See pics)

     Make sure Blueberries and Rhubarb are dry before you add them to the Cake.  You don’t want any extra liquid.  The Rhubarb isn’t usually a problem, but the Blueberries can be.  I use Paper Toweling after I wash and drain them. 

     In a medium bowl, mix Rhubarb, Blueberries, 2 tsp Cornstarch and only ½ cup Sugar.  Set aside.

     In a small saucepan, melt 4 TBSP Butter.  Add Brown Sugar and stir until smooth and boiling.  Use medium heat and it should take only about 2 minutes.  Remove from heat and set aside.

     To the medium bowl with the Flour, add Baking Powder, Salt, and Cinnamon.  Sift 2 or 3 times to make sure it is well combined.

     In your mixer bowl, beat 2 sticks Butter for 2 minutes on medium speed.  With your fingers, blend the remaining 1 cup Sugar with Lemon Zest until well mixed and color is uniform.  Add Sugar/Lemon mixture to the Butter in mixer bowl and beat on medium/high speed until light and fluffy.  (About 4 min.)  Add Eggs one at a time, beating after each addition.  Add the Sour Cream and Lemon Juice.  It will look curdled, but that’s ok. 

     Preheat oven to 325° F now.

     Turn mixer down to low speed and slowly add Flour mixture and beat until well combined.  Scrape down the sides as needed.

     Pour the Butter/Brown Sugar mixture into the springform pan, spreading evenly.  Spoon the Blueberry/Rhubarb mixture and any juices on top, and smooth out.  Spoon the Cake Batter over the Fruit, and smooth out the surface.

     Bake for 1 hour 15 minutes or until top of Cake is golden brown.  If you touch the Cake, it should feel firm and toothpick inserted into the center comes out pretty clean.  A few crumbs are fine. 

    Place the pan on a cooling rack and cool for 15 minutes.  Run a butter knife around the cake.  Place a large plate on top of the pan and carefully flip the cake and the pan upside down.  Remove the Aluminum Foil.  Release the locking device on the springform pan and slowly remove.  Don’t wait any longer than 15 minutes or the cake may stick to the sides of the pan.

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By Tika for CHEW WANNA EAT? © 2021

 
 
 

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