Rhubarb-Ginger Upside-Down Cake
Enjoy a spring take on a cast iron skillet dessert classic with this sweet-tart Rhubarb-Ginger Upside-Down Cake.
Rhubarb-Ginger Upside-Down Cake
Photo Credit : Styled and photographed by Liz NeilyIf you’re a fan of 1970s- style pineapple upside-down cakes, you know the heavenly way the tartness of the fruit bumps up against the buttery caramel topping. With that in mind, we created this dramatically striped cake, giving it a thicker layer of brown sugar caramel on top. The candied ginger is optional, but very nice.
This recipe first appeared in the May/June 2024 issue of Yankee Magazine.
Yield:
8 servingsFor the topping
Ingredients
6–8 stalks rhubarb
4 tablespoons salted butter
2/3 cup brown sugar
Instructions
Start with a 9-inch cast iron or other heavy-bottomed, oven-safe skillet. Lay the rhubarb stalks closely together on a cutting board, set the skillet on top of them, and use a knife to trim the rhubarb to fit the skillet. (Pressing down on the skillet while cutting will prevent the rhubarb from moving around.) The number of rhubarb stalks you need will vary by their size.
Preheat your oven to 375°F and set a rack to the middle position.
Melt 4 tablespoons butter in the skillet over medium heat, brushing some of the butter up onto the sides of the skillet. Add the brown sugar and whisk together just until smooth. Remove from heat and give the pan a shake to ensure the mixture evenly coats the bottom of the pan. Carefully lay the rhubarb stalks in the pan, rounded side down (a bit of space between each is OK).
For the cake
Ingredients
8 tablespoons (1 stick) unsalted butter, softened
2/3 cup granulated sugar
2 large eggs, at room temperature
1/3 cup finely chopped candied ginger (optional)
1 teaspoon vanilla extract
1½ cups (210 grams) all-purpose flour
1½ teaspoons baking powder
¾ teaspoon table salt
2/3 cup milk, at room temperature
Instructions
Now, make the cake batter: Using a stand or handheld mixer, beat the butter with the sugar in a large bowl for one minute. Scrape down the sides and the bottom and beat for 1 minute. Repeat this step two more times. Add the eggs, one at a time, mixing well after each. Add the ginger (if using) and vanilla and beat to combine, scraping down the sides of the bowl as needed.
In a medium bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture in three batches, alternating with the milk, and mixing after each on low until just combined. Use a spatula to scrape the sides and bottom of the bowl to ensure it is thoroughly mixed. Using a large spoon, add the batter to the skillet in large dollops, covering the rhubarb. Smooth with a spatula and bake the cake until it is set in the center and golden brown, 25 to 30 minutes.
Let the cake sit for just 5 minutes, then run a knife around the cake edge and set a plate on top of the pan. Using oven mitts, flip the pan over so the cake drops onto the plate. Let cool for 10 minutes before serving. Leftovers may be wrapped and stored in the refrigerator for up to 3 days. Bring to room temperature or warm before serving.
Amy Traverso
Amy Traverso is the senior food editor at Yankee magazine and co-host of the public television series Weekends with Yankee, a coproduction with WGBH. Previously, she was food editor at Boston magazine and an associate food editor at Sunset magazine. Her work has also been published in The Boston Globe, Saveur, and Travel & Leisure, and she has appeared on Hallmark Home & Family, The Martha Stewart Show, Throwdown with Bobby Flay, and Gordon Ramsay’s Kitchen Nightmares. Amy is the author of The Apple Lover’s Cookbook, which was a finalist for the Julia Child Award for best first-time author and won an IACP Cookbook Award in the “American” category.
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