And one right instance. :), Ew, heh. I made this tonight and it was delicious! Ive had decent results just subbing out strawberries for more rhubarb in things like Debs strawberry rhubarb crisp bars. What a powerful & yummy ode to the good old rhubarb! (assuming Id thaw it first? I think I cooked the rhubarb too long in the pan, make sure to cook so it only releases a little bit of liquid and is not too soft, otherwise it will look quite mushy on top rather than have the nice long strips of rhubarb like Debs pics. Without the rhubarb, of course. SEE MORE: CAKE, EVERYDAY CAKES, PHOTO, RHUBARB, SPRING Im glad you wrote about not fretting too much about not being able to spread out the batter because I didnt read carefully and plopped the whole dang batter straight into the rhubarb mixture, pushing it all aside and did my best to smooth it out but it turned out totally fine after baking. No buttermilk on hand, so I used vinegar/milk. I also poured off just a few tablespoons of liquid before baking because there was SO much juice I was certain it would make for a soggy cake. The number one way to make sure a cake does not stick is to prepare the pan. The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. You might want to check out the comment guidelines before chiming in. We may earn commission on some of the items you choose to buy. (Cut in thin slices and boil for about 10 mins in a sugar syrup; remove slices, reduce syrup, then put slices and syrup in the bottom of the cake tin and proceed with the cake part.) We like it served with strawberry ice cream. I plan to eat rhubarb crisp nearly every day for the next several weeks. Im saving this recipe. I need to concoct a rhubarb-appropriate special occasion. My new springtime recipe for any occasion. I cut the sugar in the rhubarb to 1/2 cup and used 3/4 sugar in the cake, and it came out great. To prepare batter: In a large mixing bowl, sift together flour, baking powder and salt. I made this in a cake pan. That is interesting- she also cant tolerate amoxicillin. Sorry, your blog cannot share posts by email. As others have noted, it wasnt as pretty as yours, but the cake is so very delicious and spice-filled and the rhubarb so sweet and tart. Cut the cake into squares and serve warm with ice cream. Unfortunately the warm spices were not to my taste with the rhubarb on a hot summer day. Thank you! Can confirm, we treated it pretty much like a weed when I was a kid zero maintenance. Makes the kitchen smell like a spiced heaven and folks all around lick their forks for more. I subbed plain yogurt for buttermilk, and it came out great! I cant tell you how many times Ive made it since: I froze a lot of rhubarb last summer so I could continue to make it over the winter. to our lunchboxes all week and it definitely made my days better. What a clever idea!!! Butter and line an 8-inch square pan with parchment. When sugar-butter mixture is completely melted, add the rhubarb and stir to combine. Its also quite pretty with very large ridged leaves. Drizzle with butter. I made this and it was perfecteven withers the changes I made based on what I had. On "Martha Bakes," Martha doubled the amount of crumb topping and used 1 teaspoon finely grated lemon zest and 1 tablespoon fresh lemon juice instead of orange zest and juice in the cake. Win-win. Yum! It turned out perfectly. Many people with allergies to fruit actually have oral allergy syndrome, and will not get symptoms of the fruit is cooked. Let the cake cool for 10 minutes before removing it from the pan. I subbed the tail end of some full-fat creme fraiche made up to volume with plain yoghurt, since I had no buttermilk. I made this last night, and its delicious! I still declare a strawberry allergy on any medical forms because some drugs are derived from plants.. I just got so slimy. Thank you! Gently spoon over rhubarb. You are my go-to for recipes, as they always come out great. Toss again, and spread in pan. Visit her vlog at. Rhubarb Upside-Down Spice Cake Servings: 8 to 12 Time: About 1 hour If you don't have an ovenproof skillet, a deep (ideally 3-inch sides) 9-inch cake pan or regular depth 10-inch cake pan should work as well. Love the cake in a skillet. Serve: Warm or at room temperature. I made this immediately upon seeing the recipe, as I had a giant bag of rhubarb freshly cut from my grandmothers garden (Id been planning on making SKs rhubarb snacking cake, but I love spice cake so couldnt resist). Does vanilla bruise like gin? These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available. I have rhubarb to use & really want this to be the purpose, but Im going to share with someone out of town. I had so many strawberries that I sliced up a pint and added them to the rhubarb. My rhubard was not nearly as deep in color as yours (and therefore not as pretty) but the cake was delightful. I am pretty sure I wont be able to abstain. Thanks Deb. unsalted butter, room temperature, plus more for buttering pan, rhubarb, trimmed and cut on a very sharp diagonal about inch thick, finely grated orange zest plus 1 tablespoon fresh orange juice, Satsuma Mandarin and Vanilla Upside-Down Cake. Preheat the oven to 180 degrees. Baked for 35 minutes and I tested in several spots with a toothpick but nothing stuck to it. I made a 1/2 recipe in a 6 skillet and it worked like a charm. I would just melt the butter and beat all the cake ingredients together. Thank you for the fantastic recipe. Unfortunately, rhubarb does not fare well in hot climates. (Thank you, cake.). Maybe one could put the batter into a piping/ziploc bag and then just squeeze it over the topping in a spiral to avoid all that? Worth it. I was forced to improvise some of the ingredients, and I made it with gluten free flour which works fine. Well be making this again, and soon! I only used light brown sugar in topping mix in pan. It looked like meat, and not nearly as pretty-pink as yours. Click on the printer icon and you should be good to go and annotate that printed recipe, which is what I do as well. Any thoughts on using yogurt rather than buttermilk? Shouldnt be a problem, may just look less pretty. Make the rhubarb topping. Last but not least I successfully subbed the flour for a gluten free mix I found locally from an amazing bread purveyor so for the win win win more cake back into my life! The only adjustments Ive made are to decrease the white sugar by about 30 grams in the cake itself, and decreased a little bit in the topping. Thanks for the recipe. Absurdly moist, warm with the spices but totally spring-appropriate, and so, so fluffy. Seed planting is not a great way to try to grow it trust me.. this will def. Secret for growing the best plant: the next time you get new car tires, save one. . Drizzle cup melted butter over the top and set it aside. Deep red rhubarb was at the market on Saturday and as I had just read your post, I couldnt resist making the cake. I take great courage from seeing it poke its crimson fists up through the soil when there often is still some snow on the ground! I cant seem to remember to buy new batteries for my kitchen scale. Line the bottom of a 9-inch springform pan with parchment paper. It was delicious, but I found the rhubarb to be mushy because of my mistakes. but i roasted some yellow ones a couple of weeks ago and marinated them in a shallot & dijon vinaigrette and had them cold with goat cheese and dill and theyre fantastic that way, imho. Instructions. I put a little in a 6 inch cake pan with a couple scoops of batter to make as a tester since I wasnt going to be eating the actual cake a day later and was bringing it to an event and wanted to make sure it turned out. Preheat oven to 350 degrees F. Grease a 9-inch square baking pan with nonstick spray. It gets to the size of a large hosta and dies back down each winter. That upside-down cranberry cake is awesome! Looks like bacon. I thought it looked luscious, and just needed a few spring flowers on top for garnish (cherry blossoms? Super easy and tasty. could the winter spices be swapped out for maybe vanilla, or almond? You had oral allergy syndrome. They are not charmed by its perfect coloration (ranging from shimmery garnet through millennial pink, and straight through to mossy green), its tart flavor (that sings against vanilla and lemon and anchors the sometimes cotton candy-sweetness of strawberries so you can better taste them), or by the fact that unlike anything else in my real life (hair, clothes, apartment), its incapable of looking bad. Came here to post the exact same question! I made your strawberry rhubarb our last weekend and I have enough left over to do this cake. That should read Strawberry rhubarb pie. This is an amazing cake. Do you think you could use diced/chopped rhubarb instead of long thin slices? Subscribe now for full access. Ill have to give this a try since my rhubarb is beautiful right now. I made it in a 10 cake pan and 35 minutes was exactly right. We made this tonight and 6 of us polished off the whole thing in about 10 minutes! Makes me smile I was crossing my fingers and it worked out. Will this cake freeze OK? I made this last night. I love this so, so much my issue with rhubarb is that I love its taste, but while I always want it to look like beautiful candied pieces of garnet, it inevitably just goes to mush with the slightest stirring. STEP ONE: Cut washed rhubarb into -inch pieces. An allergy you have to pollen cross reacts with a protein in the strawberry. Same situation here, weve had quite a chilly month so far and I was craving some spices. Previous post: a really great pot ofchickpeas, Next post: tall, fluffy buttermilkpancakes. Of course Alice Water, culinary pioneer and the woman behind Chez Panisse, makes a beautiful rhubarb galette. Store the stalksin a plastic bag with a few holes poked in it. There is so much of it in the UK at the moment. Beat in the egg. Combine the flour, baking powder, nutmeg and salt. Set aside. We recommend our users to update the browser. It still worked well! They have a natural affinity for each other. Ive made it multiple times and the spice combined with the rhubarb is so good. Thank you! Line a deep 23cm spring-form round cake tin with baking paper. Do you think I could do it in a rectangular pan? I made this years first rhubarb crumble this weekend. There is no rhubarb available around me yet (at least, not as of today. Privacy Policy. (The mixture may look curdled.) So if any of you grow it or buy it with the leaves on be sure your children and dogs do not try to eat it. My rhubarb was more green, so I was prepared for the lack-luster color. This has become my all-time fave cake. Everybody with an appetite for rhubarb loved this and kept asking for the secret ingredients. Also, after a couple days, the rhubarb turned a very unappealing shade of beige. okay.. dont make fun of me (too much) for not knowing this; but why cream butter and sugar THEN add the vanilla? As an Amazon Associate I earn from qualifying purchases. Can I use frozen rhubarb in small pieces for this? Also, all you had to say was rhubarb and my mouth started watering! Thank you so much! (The pan will be almost full.). I told her I wanted to make it and she said, Oh but have you ever had rhubarb CUSTARD pie? Turned out beautifully. Just need to find someone with it growing (actually scope out peoples yards you will just see it growing like a small knee high bush). I strewed this over the rhubarb before adding the batter, and the gingery aroma permeated the cake beautifully. I gotta say, I didnt love this. When rhubarb is out of season, I found a common pineapple selling brand beginning with D (comment guidelines!) Fantastic! Oh you beauty, you! Thanks so much! I lost my previous recipe for Rhubarb Upside-down Cake. Came out tasting great, but is one of the ugliest cakes Ive ever seen. After rolling out the dough, Waters links trimmed rhubarb stalks in a circle, about an inch and a half from the doughs edge. Allow. Youll have rhubarb forever. Here in Canada, it is seen as a plus that the leaves are toxic on rhubarb, it means the deer and moose dont eat itlike they do EVERYTHING ELSE. Crumble topping evenly over batter. Id 1.5x the recipe, not sure what the baking time is, a bit longer, but probably not very much. It did come out looking like sad brown mush (looks like this has happened with others), which everyone had a good laugh over of course, but it tasted great! No, I did not accidentally add a 1 in front of the 4. In a hot climate you may have to water more often. Bake until top is browned and cake pulls away slightly from edges of pan, 25 to 35 minutes. Ingredients. My advice: resist the urge to slice the rhubarb too thin and to pour off any liquid after the rhubarb cooks. Just made it and it is delicious! Next time I will put a bit more rhubarb in I was getting all type-A about having it exactly cover the bottom of the pan and didnt think to just double-layer it. Love the tart rhubarb with the spiced cake. (Discard the parchment paper.) It worked out well, but I probably will increase the batter next time, maybe by 25%. You can try replacing with raspberries if you really want another berry flavor. It's a feast for the eyes (and the taste buds)! Gradually add to egg mixture alternately with milk, beating well after each addition. Beautiful, as always! Remove rhubarb and cut each stalk lengthwise into thin (about 1/4-inch thick) ribbons. Preheat oven to 350 degrees. I too love all the sweet, winter spices . It sounds like it gets eaten quiet quickly at your place but Im wondering if this cake is feezable? And Jersey corn, peaches, blueberries So excited its almost summer! I never made a connection there. Yayyyyy! I love rhubarb, bought some today and cant wait to bake something! Featured in: New American Traditions; In a Berkeley Kitchen, A Celebration of Simplicity, 432 calories; 19 grams fat; 12 grams saturated fat; 1 gram trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 62 grams carbohydrates; 2 grams dietary fiber; 41 grams sugars; 5 grams protein; 193 milligrams sodium. Alice Waters' beautiful salad is a harmonious blend of lettuces combined with softly baked thyme . Leave a Private Note on this recipe and see it here. Sprinkle mixture with baking powder, salt, and all the spices and beat well to thoroughly mix them in. Yes, any of the above swaps will work. Set aside. A complete lightbulb moment. We love that you made this rhubarb cake in a skillet! Spread into a greased 10-in. This cake looks so nice for a weekend tea time treat. Set aside. The cake is in the oven and smells so good! I reduced the sugar a bit in the cake batter, used only light brown sugar and no granulated, also used runny plain yogurt instead of buttermilk, turned out delicious. Make the cake. Drizzle with butter; set aside. NYT Cooking is a subscription service of The New York Times. Mine didnt turn out as pretty even though I used red rhubarb stalks. Your email address will not be published. Beat in the vanilla and eggs. cast-iron or other ovenproof skillet. Add vanilla, and egg yolks one a time. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Rubbing the lemon zest into sugar was a new idea to me. Directions Preheat oven to 325. Your email address will not be published. In any case, it was so tasty. One year I had so much from my sisters garden that I tried 4 different pie recipes in one day and we had a tasting. I am grateful to you for the easy recipe, and I am running out now to buy all the rhubarb I can find so I can make this on repeat. Be the first to leave one. Stainless steel should be fine, but cake might stick more easily. This cake was yummy. Alice Waters, (born April 28, 1944, Chatham, New Jersey, U.S.), American restaurateur, chef, and food activist who was a leading proponent of the "slow food" movement, which billed itself as the healthy antithesis to fast food. 2. can I try cooking this in a stainless steel skillet? The entire piece chronicling a day in the life of Alice Waters can be found here: A Day With Alice Waters. Cut rhubarb into 5cm lengths. 2 3/4 cups fresh cranberries. Its pretty! Did you use like a vegetable peeler? Another huge success, thanks to Smitten Kitchen. Get an ovenproof thermometer, and check to see if your temperature is true to the setting. Find someone with a plant dig some of the root and plant it with some cow manure. Can just see this sitting on the top of the range cooling off. 3 In a medium stainless-steel skillet, melt cup of butter over medium heat; stir in the brown sugar, honey, and teaspoon salt. I used frozen rhubarb so I decreased the buttermilk a little bit since my thawed rhubarb was so wet. But mostly the strawberry thing! Because I know you care about these sorts of things theres a couple of the wrong its in the second paragraph. Bake until a toothpick inserted in the center comes out clean, 1 hour, 15 minutes. (i wouldnt have eaten it, i dont think, but still.). Cranberry Upside-Down Cake By Alice Waters. The freezer is well stocked. An excuse to use the cast iron! 3. Im sure it will taste great, you just wont see the fruit. May I suggest the book Rhubarb Renaissance by Kim Ode? My daughter is allergic to strawberries, and Im always on the lookout for rhubarb recipes that dont require strawberries. 3 Get our best recipes, grocery finds, and clever kitchen tips delivered to your inbox. Sprinkle brown sugar evenly onto bottom of skillet and heat, undisturbed, 3 . Well, so can I! There was an orange-rhubarb one that was fabulous if anyone is looking for alternate fruits. I have made this cake many times and love it, but tonight for the first time I made a vegan version and it might honestly have been even better than the original! Making this for myself for Mothers Day; its in the oven and Im am soo excited and my mouth is already watering! I have to say my favourite cake is still Rhubarb Lunar Cake or as my grand kids call it Rhubarb Cha Cha. This was round 2 of an upside down rhubarb cake first iteration a repeat from last years discovery on food52 loved this one for the added spices and the long stripes of rhubarb which indeed just about melt in the baking process and the whole thing plops fabulously out of the cast iron skillet! I will make it this weekend :). Mix together melted butter, sugars, and chopped rhubarb. I might have ended up a scientist instead of a bean-counter accountant. This is a wonderful cake!! Method. 1. Ill have to surprise him with this. oh but these are gorgeous the greeny onesI can never get it right. Check your rhubarb base to make sure all the pieces are in the order youd like them to be; nudge around any that are not, then dollop cake batter over rhubarb mixture in small spoonfuls and smooth top as best as you can. Thanks in advance and for all of your wonderful recipes:-). Wrap two layers of foil under the pan, and place it on a baking. Im always impressed by how well thought out your recipes are, Deb. Serve with a dollop of whipped cream, and prepare yourself for accolades. The black tire keeps the soil warm, contained & moist; water once a week. Everyone loved it. Apples and pears are common, plus stone fruits including cherries. Ive never made one of your recipes that wasnt exceptional!! Once they were sliced/mashed and marinated in sugar or cooked or baked it was okay. I made it with this gluten-free flour from KAF: http://www.kingarthurflour.com/products/gluten-free-all-purpose-flour/ I had not been happy with an earlier rendition of KAFs GF flour due to all the gums..this one finally has no xantham gum! He can eat a few fresh blueberries, and perhaps a blueberry muffin. Dorie Greenspan has an upside down cranberry cake recipe in her book Baking that is very similar to this one. I upped the amount of spices and used allspice in place of cloves. It was amazing. Thanks. Instead, I made a spice bread to go with the unseasonably cool weather. 1 sticks unsalted butter, room temperature, plus more for buttering pan, 1 pound rhubarb, trimmed and cut on a very sharp diagonal about inch thick, teaspoon finely grated orange zest plus 1 tablespoon fresh orange juice. Ooh yes! Add flour mixture alternately with milk, ending with dry ingredients. Or, perhaps, less like well, this angle can look a little meaty. The cake has a great texture. Put it in a sunny location in your garden; fill the center with good mulching soil, put in a plant and watch it grow. Set aside. Beat in eggs, 1 at a time, until incorporated, scraping down sides of bowl. This looks gorgeous and reminds me of Butter Sugar Flowerss vegan rhubarb-banana skillet cake. Toss to coat berries well. Darn! 2. While the sugar and butter are melting, in a large bowl combine the remaining 1 cup of sugar, cream, egg, flour and baking powder; stir until fully combined. The only tricky thing for me was finding a plate big enough to fit the cake. Can wait to have some this evening. Read more and get the recipe: Alice Waterss Rhubarb Galette at The Wall Street Journal. Any suggestions on alternate fruits that might hold up well? And if so, how much fresh ginger would you say I should add? This cake has a crumb "topping" that actually ends up on the bottom. A cake by beloved chef Alice Waters can be made with apples, pears, peaches. Spoon the ginger preserve onto the base of the cake tin. I have made this a few times with rhubarb and absolutely love it but its Canadian Thanksgiving time and more into apple and pear season, so I swapped out the rhubarb for pears and it was absolute heaven. Eat. I should wait till my daughter comes home tonight from college, but then I would have to wait unti 10pm! Oh yeah I also used zest of 1 whole orange (rather than 1/2 lemon) in the topping, and 1/4 cup of orange juice (from said orange) in the batter. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. wow, i never knew that, and as a little kid i made mud pies with rhubarb all the time. Scrape down the sides of the bowl. Cool for 10 minutes before inverting onto a serving plate. Thank you Deb for all the amazing work of recipe development for sharing your life and passion and redheaded whirlwind! (it grew in both my grammas & great aunts yards but i dont remember them ever harvesting it to eat.) The former recipe calls for a 1 1/2 c sugar divided here we have 1 2/3 c and I hadnt bothered to check those amounts against each other til now writing about it I had previously cut out 1/4 c I think the tang of the rhubarb makes this work in the butter lemon peel melt of the bottoming topping! We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices. 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Very poisonous may i suggest the book rhubarb Renaissance by Kim ode best... The warm spices were not to my taste with the rhubarb just melt butter. ( i wouldnt have eaten it, i dont think, but is one of the cake was.... Around me yet ( at least, not sure what the baking time is, a longer... Around lick their forks for more rhubarb in small pieces for this ridged leaves exactly right apples pears! Information available line the bottom the UK at the Wall Street Journal if you really want this to the. Deep 23cm spring-form round cake tin with baking powder, salt, and so, so i used red stalks! Gluten free flour which works fine stalk alice waters rhubarb upside down cake into thin ( about 1/4-inch thick ).. Want this to be mushy because of my mistakes few holes poked in it summer day break