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The weather is warming up, and it’s putting us in the mood to bake!

We’re jumping into the Spring season with a traditional homemade favourite, Rhubarb Upside-Down Cake, but make no mistake – this isn’t your grandma’s recipe.

Every bite of this tasty cake by Blossom Bakery reveals a perfect harmony of taste and texture. It starts with the caramelized sweet-and-tart of rhubarb on top of soft, succulent sponge cake. Then the rich, smoky undertones of the Vanilla Bourbon kick in with a velvety depth and complexity to balance the sweetness. The refreshing brightness of Bergamot rounds out this elevated medley, leaving you with a stunningly delicious dessert that is every bit as beautiful as it is flavourful.

New to baking with our flavours? Fear not! Below, we’ve selected a couple of much-loved options to transform the standard rhubarb cake into a divine treat for your taste buds. But you can easily take this recipe and make it your own! Just a few drops of your flavour of choice is all it takes to elevate the ordinary to extraordinary. So hold on tight – you’re about to discover the effortless art of infusing artisanal flavours into your cherished recipes!

Time to spring into baking! Get your flavours and give this recipe a whirl!

Rhubarb Upside-Down Cake

Recipe by Jackie Troupe | Blossom Bakery

Course Dessert

Prep Time 20

Bake Time 30

Servings 6

Equipment

9-10” heavy ovenproof skillet

Ingredients

2 ½ cups rhubarb, chopped you can also use frozen
1 ½ cups flour
1 cup butter, split
3/4 cup golden brown sugar
3/4 cup sugar
1/2 cup milk
2 eggs
1 tsp baking powder
1/4 tsp Hedessent Bergamot Flavour Drops
25 drops Hedessent Vanilla Bourbon Flavour Drops

Instructions

Preheat oven to 350°F.
Melt ½ cup butter on medium heat in an oven-proof skillet.
Add golden sugar and stir to melt. Take the pan off the heat and stir in Hedessent Vanilla Bourbon Flavour Drops.
Arrange rhubarb on top of the sugar mixture.
Beat together remaining butter and sugar until fluffy and pale in colour, about 3 minutes. Add in eggs one at a time, beating in between each addition.
Stir together flour and baking powder in a separate bowl.
In another small bowl, stir together milk and Hedessent Bergamot Flavour Drops.
Add half the flour and half the milk to the butter-egg mix and beat to combine.
Beat in the remaining flour and milk to make a smooth batter. Pour batter evenly over the rhubarb.
Bake for 30 to 40 minutes or until a toothpick comes out clean when the cake is poked in the center.
Let the cake rest 5 minutes. Run a sharp knife around the edges of the pan to loosen cake. Place a large plate on top of the skillet and carefully turn pan upside down, flipping cake onto the plate.
Arrange any of the fruit or sugar that may have stuck to the pan on top of the cake. Cut to serve and enjoy!

Video

Notes

If you don’t have a skillet that can go in the oven, you can use a 10” cake pan. Melt butter in a separate dish and pour in the cake pan. Add the Vanilla Bourbon drops and stir. Sprinkle in the brown sugar and then top with rhubarb. Proceed with the rest of the recipe.

"This cake is a beautiful springtime dessert and very easy to make. It keeps 2-3 days in the fridge. I love the combination of rhubarb and vanilla and the bergamot adds a citrus note to the recipe"
- Jackie

Meet Jackie

Following a career as a professional artist and interior designer, Jackie Troup and her husband moved to his family fruit farm in Jordan, Ontario. Cooking and baking had alway been a passion and hobby, and the new scenery of farm and garden was a wealth of inspiration – one that kickstarted a new path for Jackie and her love for food. Though not classically trained, she was a voracious reader of all things baking and cooking, and in 2009, Jackie started Blossom Bakery, a small wholesale company selling to local stores, farm stands, and farmers markets. The bakery went on to win the Town of Lincoln Small Business Award and Shannon Passero’s Women in Business Award.

Jackie’s love of developing recipes and creative flair turned to obsession while trying to meet the needs of the ever-growing vegan and gluten communities. The bakery has become a place where everyone can enjoy a tasty treat to suit any palate. Now a seasonal retail bakery on her family farm, customers can see where their food is made and what inspired their creation.