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This show-stopping Rhubarb Rose Upside-Down Cake brings sweet-tart rhubarb together with aromatic orange zest and a crunchy pistachio crumb. If you love a cake that is as beautiful as it is flavorful, this one is for you. The layers create a gorgeous mosaic once flipped, and every bite balances fruitiness, nutty richness, and buttery softness.
Once you set this out, the jewel-toned rhubarb always gets a round of wows. I made it for my mom's birthday the first time, and we now bake it together every rhubarb season.
Ingredients
- Butter: Gives richness and moisture to both cake and topping, use high-fat European styles if you can
- Sugar: Sweetens and helps the rhubarb turn juicy as it bakes, choose cane sugar for brightness
- Chopped pistachios: Bring crunch and a nutty base, fresh shelled pistachios are best for flavor and color
- Salt: Balances the sweetness and brings out the cake's flavors, prefer fine sea salt for even seasoning
- Flour: Adds structure to crumb and cake, sift before measuring for extra lightness
- Rhubarb: Brings signature tartness and glowing color, look for firm crisp stalks with vibrant pink or red hues
- Eggs: Make the crumb tender and hold the cake together, large eggs at room temperature yield the best rise
- Orange zest: Lifts the whole dessert with floral citrus, always zest right over the sugar to capture the oils
- Vanilla: Infuses subtle warmth and rounds out the cake's flavors, pure extract makes a difference
- Sour cream: Gives moistness and a subtle tang, opt for full-fat for richness
- Baking powder: Is key for a light crumb, check freshness with a quick bubble test in water
Step-by-Step Instructions
- Make the Pistachio Crumb:
- Combine melted butter, sugar, chopped pistachios, and salt in a bowl; stir until everything looks like damp sand, then work in flour with fingertips until it is crumbly and holds together when pinched; set aside
- Macerate the Rhubarb:
- Toss sliced rhubarb with sugar in a large bowl; every piece should be coated; let it sit so the juice begins to seep out, which tames tartness and draws out color
- Prepare the Cake Pan:
- Lightly oil a nine-inch cake pan and line it with parchment; spread four tablespoons of soft butter onto the parchment to guarantee easy release later; set aside
- Make Orange Sugar:
- Zest one orange directly over one cup of sugar; rub zest into sugar with your fingers until it is fragrant and clumps together, resembling damp beach sand
- Cream Butter and Sugar:
- Add the remaining softened butter to orange sugar; use a stand mixer with paddle; beat on medium for roughly ten minutes, scraping the sides every few minutes; your mixture should grow pale and fluffy
- Mix Dry Ingredients:
- In a small bowl, whisk or sift together flour, baking powder, and salt; set aside for when you build the batter
- Incorporate Eggs and Vanilla:
- Beat in eggs, one at a time, ensuring each is absorbed before adding the next; scrape bowl down and add vanilla extract, blending just until combined
- Layer Wet and Dry:
- Add half of dry mixture to the creamed base; beat gently, then add half the sour cream; blend again; repeat until all combined, but take care not to overmix
- Arrange Rhubarb and Batter:
- Arrange macerated rhubarb slices tightly in concentric circles, starting from the edge of the pan, overlapping for a mosaic effect; gently spread cake batter over the fruit in dollops, smoothing to edges with an offset spatula
- Top with Pistachio Crumb:
- Sprinkle pistachio crumb evenly across the batter, breaking up any large lumps; gently pat to help the crumb adhere
- Bake and Invert:
- Bake at three hundred fifty degrees for about forty-five minutes or until a tester poked into the center comes out with a few moist crumbs; rest cake in pan for five minutes, then carefully invert while warm; peel away parchment and press any escaped fruit back into place
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The pistachios are always my favorite part because they toast as the cake bakes, becoming crunchier and more bold. My nephew begged for a chunk of extra crumb topping right off the cake, and now it is our tradition to make a double batch for sneaky snacking.
Storage Tips
After fully cooling the cake, keep it tightly covered at room temperature for up to one day. For longer storage, pop it into the fridge wrapped in plastic, but bring to room temperature before serving to revive the tender crumb. You can slice and freeze individual portions wrapped tightly for up to one month.
Ingredient Substitutions
If you are unable to find fresh rhubarb, try frozen but thaw and drain well. Almonds or walnuts can swap in for pistachios, just chop coarsely. For a brighter citrus note, swap orange zest for lemon zest. Greek yogurt can replace sour cream for a slightly lighter flavor.
Serving Suggestions
Serve as is or with a dollop of softly whipped cream or unsweetened Greek yogurt. I love to sprinkle extra fresh orange zest on top for color and aroma. Lightly dust with powdered sugar just before serving for a festive finish.
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This cake always reminds me of early spring brunches with family as the first pink stalks show up in the market.
Frequently Asked Questions
- → Can I substitute another nut for pistachios?
Yes, chopped almonds or walnuts offer a similar texture and mild flavor, complementing rhubarb and rose well.
- → How do I achieve a vibrant rhubarb topping?
Slice rhubarb on a sharp diagonal and arrange in concentric circles for maximum color and visual appeal once inverted.
- → Is sour cream essential for the cake's texture?
Sour cream provides moistness and subtle tang, but plain whole-milk yogurt can be used as an alternative.
- → Does orange zest affect the overall sweetness?
Orange zest brightens and balances the sweetness, adding fragrant notes without overpowering the other flavors.
- → What is the best way to prevent sticking during inversion?
Grease and line the pan thoroughly, then cool briefly before inverting to ensure neat release of the rhubarb topping.