Rhubarb Rose Upside-Down Cake (Print Version)
# Ingredients:
→ Pistachio Crumb Topping
01 -
60 g unsalted butter, melted
02 -
50 g granulated sugar
03 -
30 g pistachios, chopped
04 -
1.25 g fine sea salt
05 -
60 g plain flour
→ Rhubarb Layer
06 -
150 g granulated sugar
07 -
450 g rhubarb, sliced 6 mm thick on a sharp diagonal
→ Cake Batter
08 -
180 g unsalted butter, softened and divided
09 -
200 g granulated sugar, divided
10 -
Zest from 1 orange
11 -
190 g plain flour
12 -
6 g baking powder
13 -
6 g fine sea salt
14 -
2 large eggs
15 -
5 ml vanilla extract
16 -
240 g sour cream
# Instructions:
01 -
In a bowl, combine melted butter, sugar, chopped pistachios, and salt. Stir until well blended. Add flour and mix until the mixture forms dry, crumbly clusters. Set aside.
02 -
In a separate bowl, toss the sliced rhubarb with sugar until evenly coated. Set aside to draw out moisture.
03 -
Preheat oven to 175°C. Grease the bottom and sides of a 23 cm x 8 cm cake pan, then line the base with parchment paper. Evenly spread 60 g of softened butter over the parchment. Set aside.
04 -
In the bowl of a stand mixer, rub orange zest into 200 g sugar until fragrant and sandy. Add remaining 120 g butter and beat on medium speed for 10 minutes, scraping the bowl occasionally, until pale and fluffy.
05 -
In another bowl, whisk together flour, baking powder, and salt. Set aside.
06 -
Beat eggs into the creamed mixture one at a time, mixing well after each. Scrape down the sides, then mix in vanilla extract. Add half the flour mixture and combine briefly. Scrape bowl, add half the sour cream, mix. Repeat with remaining flour and sour cream until incorporated.
07 -
Arrange macerated rhubarb slices in concentric circles over the buttered parchment in the cake pan, overlapping each piece. Pour prepared batter gently over the rhubarb. Sprinkle pistachio crumb evenly across the surface.
08 -
Place pan in the oven and bake for 45 minutes, or until a skewer inserted in the center comes out with only a few moist crumbs attached.
09 -
Cool the cake in the pan for 3–5 minutes. Carefully invert onto a wire rack to continue cooling. If any rhubarb remains in the pan, gently remove and press back onto the cake’s surface.
# Notes:
01 -
Ensure the rhubarb slices overlap for visual appeal and optimal texture in the finished cake.
02 -
If the topping browns too quickly during baking, lightly cover with foil to prevent burning.