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Rhubarb Upside-Down Cake

Recipe by Jackie Troupe | Blossom Bakery
Course Dessert
Prep Time 20 minutes
Bake Time 30 minutes
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