With a rich pink hue and sweet-tart flavor, rhubarb is a lovely gift from spring. This rhubarb upside-down cake is an elegant spring cake that showcases absolutely stunning fresh seasonal fruits. No need to sweat over frosting or fiddle with a lazy Susan! With effortless beauty and incomparable flavor, this cake is ready to eat after it’s flipped out of the pan (with fresh whipped cream, perhaps?) Ree Drummond loves rhubarb because it reminds her of her grandmother, but she also adores it for its unmistakable taste. It's “strange and beautiful and tart,” she says. Can’t argue with that!
How do you pick out and store rhubarb?
For this recipe, pick nice, thick stalks of rhubarb. If possible, grab the most vibrantly colored ones for a jewel-toned pink dessert. If you’re planning on using your rhubarb within a day or two, the stalks are just fine on the counter as long as they’re in a cool, dry place. To keep rhubarb fresh for longer, stick it in the fridge. Store the stalks in a plastic bag with a few holes poked in it. Place the bag in a crisper drawer so that the air circulation can prevent the rhubarb from growing limp. When it comes to preparing the rhubarb, treat it like celery! Just make sure to cut off any tough ends and discard any leaves.
How do I make sure my upside down cake doesn’t stick?
The number one way to make sure a cake does not stick is to prepare the pan. An easy, no-fuss way to grease a pan is to use baking spray with flour. In order to keep the fruit in place, line the bottom of the pan with parchment paper. The beautiful, smooth caramel drizzled over the rhubarb helps, too, to create a barrier between the cake and pan. This recipe uses orange juice and cornstarch to ensure that the caramel stays nice and velvety. Finally, make sure to flip the cake out after 10 minutes of cooling. The cake is more likely to stick if the caramel comes to room temperature.
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