Strawberry Rhubarb Upside Down Cake
Yields 8
  1. 2 1/2 sticks unsalted butter, at room temperature, more to grease pans
  2. 1 1/2 pounds rhubarb, rinsed and sliced into 1/2-inch cubes (about 4 cups)
  3. 2 cups strawberries, halved or quartered if large
  4. 4 teaspoons cornstarch
  5. 1 1/2 cups granulated sugar
  6. 1/2 cup light brown sugar
  7. 2 cups cake flour
  8. 1 1/4 teaspoons baking powder
  9. 1/2 teaspoon fine sea salt
  10. Zest of 1 lemon, grated
  11. 1 teaspoon vanilla extract
  12. 4 large eggs
  13. 1/3 cup sour cream
  14. 2 teaspoons lemon juice
  1. Heat oven to 325 degrees.
  2. Line bottom of 9-inch springform pan with parchment paper. Butter paper and pan sides. Wrap
  3. two layers of foil under pan. Place on buttered baking sheet.
  4. In a medium bowl, mix rhubarb, strawberries, cornstarch and 1/2 cup granulated sugar.
  5. Mix brown sugar and 1/2 stick butter in pan over medium heat.
  6. Whisk until smooth and bubbling, about 2 minutes.
  7. Sift together cake flour, baking powder and salt.
  8. Whip 2 sticks butter in mixer with paddle attachment for 2
  9. minutes.
  10. With fingers, blend remaining 1 cup sugar with lemon
  11. zest until mixture is uniform in color.
  12. Cream together with butter at medium-high speed until light and fluffy, about 4
  13. minutes, stopping to scrape down bowl halfway through.
  14. Add vanilla and mix well.
  15. Add eggs, one at a time, mixing well after each addition.
  16. Mix in sour cream, then lemon juice (It’s O.K. if mixture looks curdled).
  17. With mixer set to low speed, add flour mixture, 1/4 cup at a time, until well combined. Scrape down mixer bowl in between additions.
  18. Pour brown-sugar mixture into cake pan; spoon in rhubarb mixture and its juices. Spoon in batter; cover all rhubarb. Smooth out top.
  19. Bake 1 hour and 15 min. or until top of cake is firm to touch and toothpick stuck in middle comes out without any large, moist crumbs.
  20. Place pan on wire rack; cool for 15 min. Run knife around cake, place plate on top of pan and turn upside-down. Release cake from pan while still warm or else it will stick
Wisconsin Local Food
Strawberry Rhubarb Upside Down Cake