COOK AT HOME
RHUBARB UPSIDE DOWN CAKE
INGREDIENTS
- 1 1/2 cups sugar, divided
- 4 tablespoons unsalted butter, plus 1 stick and 6 tablespoons cut into 1/2-inch cubes and chilled
- Zest of one lemon
- 1 tablespoon plus 2 teaspoons fresh lemon juice
- 2 teaspoons vanilla extract
- 1/2 teaspoon sea salt, divided
- Scant 1 pound rhubarb, trimmed and cut into 1-inch pieces
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/3 cup whole milk
- 2 eggs, lightly beaten
- Ice cream or whipped cream for serving, optional
METHOD
- Heat oven to 375° F. Melt 1 cup of the sugar, 4 tablespoons butter, lemon zest and juice, vanilla, and 1/4 teaspoon of salt in a 9-inch cast iron skillet over medium heat. When the butter and sugar have melted together, add the rhubarb pieces and cook, stirring occasionally, until rhubarb is tender and slightly caramelized, 6 to 8 minutes, depending on the thickness of your rhubarb stalks.
- Meanwhile, whisk together remaining sugar and salt, plus flour and baking powder in a bowl. Add remaining butter, and using your fingers, rub into flour mixture to form coarse pea-size pieces. Like Phyllis Grant would say, make like you’re snapping your fingers. Add milk and eggs and stir until a soft, sticky dough forms. If your eggs are on the small side, you may need an extra splash of milk for the dough to come together.
- Place pieces of dough over the hot rhubarb mixture, trying to cover the entire surface. It will feel a little like you’re making a cobbler, but the dough will rise up and fill in any holes you’ve left. Bake on a baking sheet until the cake is golden and cooked through, about 30 to 35 minutes. Remove skillet from oven and let the cake rest for about 10 minutes. Place a large, flat serving platter on top of the skillet and invert quickly and carefully. Serve warm or at room temperature with ice cream or whipped cream, if you like, but it’s just as good plain.
