Home » Cakes » Rhubarb Upside Down Brown Sugar Cake
posted by Liz Berg
on May 29, 2015 (updated 6/25/22)
I’m jumping in a little late withthis deliciously seasonal Rhubarb Upside-Down Brown Sugar Cake shared by my Tuesdays with Dorie friends earlier this week. As the FFwD group concludes our journey, we continue to reflect on our years of cooking from Around My French Table and a Dorie recipe seemed apropos.
Lessons from Cookbook Author, Dorie Greenspan
Today’s challenge was to share an “aha” moment and our top 5 recipes. I’m not certain I have one particular moment, but instead, some more lessons learned.
- French cooking does not necessarily mean complicated. A simple layering of flavors can produce a masterpiece.
- A reminder to cook seasonally. Dorie’s rhubarb cake is the perfect example as was her Roasted Rhubarbwe cooked up for FFwD in 2011.
- And, once again, use the best ingredients. You may need to reinvent your planned recipe when you see what’s available at the market.
Rhubarb Upside-Down Brown Sugar Cake
The French know how to make a presentation. Think of a Tarte Tatin. Like this rhubarb upside-down cake, it’s flipped to serve and who isn’t awed by those slices of sugar-glazed apples over pastry? Dorie had us whip up an orange zest and vanilla flavored sponge cake and pour it over caramelized rhubarb. I’ve also made Dorie’s Rhubarb Baby Cakes–also delicious!
I baked half a batch (you know who doesn’t do rhubarb) in two 5-inch diameter spring-form pans. They needed more time than the 25 minutes called for in the full recipe, so beware if you intend to try this recipe. Served with sweetened cream and berries, I got my fix of rhubarb without any competition! This recipe can be found on page 24 of Baking Chez Moi. On occasion, Dorie shares some of these recipes on her blog, but this one is not available online as of yet.
My Top 5 French Fridays with Dorie Recipes
There are SO many recipes I loved—these are just a few unforgettable favorites:
Salmon Tartare
Tuna and Mango Ceviche(are you seeing a trend???)
Garbure(peasant stew with loads of flavor)
Dilled Gravlax
Cheese Soufflé
More Tasty Recipes from Dorie Greenspan
Honorable mentions go to Scallops with Caramel Orange Sauce, Salade NicoiseandTuna Confit with Black Olive Tapenade and Tomato Salsa. Yeah, where are the desserts, the raspberries??? I loved that this group gave me the excuse to explore some recipes and techniques that I’d typically skip due to the picky palates that surround me. So it was often the seafood, especially the rare or raw seafood, that left the most indelible impressions. Thank you, Dorie!!
The Recipe:
Rhubarb Upside Down Brown Sugar Cake
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Yield8
A twist on the upside down cake utilizing fresh spring rhubarb.
Ingredients
Rhubarb Topping:
- 1 1/4-1 1/2 cups rhubarb, trimmed and rinsed (peel if stems are tough)
- 3/4 cup sugar, divided (1/4 cup to caramelize)
- 1 1/2 tablespoons butter
Cake:
- 1 cup flour
- 1 teaspoon baking powder
- Pinch of sea salt
- 3 eggs, room temperature
- 3/4 cup brown sugar
- Zest of one orange, finely grated
- 1 1/2 teaspoon vanilla
- 1 stick (1/2 cup) butter, melted
Glaze:
- Leftover rhubarb syrup
- Strawberry jam
Garnish:
- 2 cups of strawberries, leaves and hulls removed, then cut in half
- 8 ounces creme fraiche
Instructions
Cut the stalks into 1 inch lengths and toss them with ½ cup sugar and set aside for 30 minutes.
Drain the rhubarb and reserve the syrup to make the glaze.
Butter a 9 inch round cake pan with sides at least 1½ high. Set aside.
Melt the butter in a large skillet over medium high heat then stir in the sugar. When the sugar has melted and is JUST changing color add the rhubarb. Stir sparingly for about 3 minutes or until the sugar is slightly caramelized. Scrape the rhubarb and syrup into the cake pan and leave to cool.
To make the cake, preheat oven to 350 degrees .
Whisk the flour, baking powder and salt together in a small bowl.
In a large bowl whisk the eggs and brown sugar together until thick and smooth. Whisk in the zest and vanilla.Pour in the butter in 3 additions. Whisk well.
Add the dry ingredients in 3 additions whisking gently.
Scrape the batter into the pan over the rhubarb and put the pan onto a parchment lined baking sheet.
Bake the cake for about 25 minutes, rotating it after 12 minutes. My small version took more than 25 minutes.
Bake until it is golden brown, springy to the touch and just beginning to pull away from the sides of the pan.
Transfer to serving plate.
To make the glaze, bring the reserved rhubarb syrup to a boil then reduce to a simmer until it reduces and becomes syrupy. Add a few spoonfuls of strawberry jam and stir well.Gently spoon the glaze over the top of the cake.
To serve the cake, add strawberries to the cake plate, dollop with Crème Fraiche and serve.
Notes
I made a half batch in 5-inch springform pans. They took longer than 25 minutes to fully cook.
Nutrition Information:
Yield:
8Serving Size:
1 slice
Amount Per Serving:Calories: 419Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 111mgSodium: 180mgCarbohydrates: 65gFiber: 2gSugar: 46gProtein: 5g
HOW MUCH DID YOU LOVE THIS RECIPE?
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Cakes Desserts
posted by Liz Berg on May 29, 2015
51 Comments // Leave a Comment »
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Sandra — Reply
It’s been so long since I’ve had rhubarb that I don’t remember the taste. This lovely little cake would make a great refresher course!
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Cher — Reply
Somehow, I don’t think too many of your top five were Mr. Bill approved 🙂
I love reading everyone’s round up. So much good food that I forgot about! -
Guyla — Reply
That Rhubarb Down Cake surprised me with how good it is! I plan to try it with cherries and then try it with peaches too. We loved it! Your list is a pretty sophisticated bunch of recipes Liz.I wonder want Bill’s list looks like:)
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The Ninja Baker — Reply
The soufflé does look sensational, Liz…As does the rhubarb upside down cake…Oh, and everything you listed of course! Thanks for the link to the how-to on making rhubarb glisten on my cakes =0
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Tricia S. — Reply
It has truly been a joy to see everyone’s selections and reflections. As we have learned along the way we have so often had similar experiences and reactions, regardless of our personal taste preferences. Not to mention those of our taste testers 🙂 Learning that the French cooking does not have to be difficult, trusting to try new techniques (how about cooking with Saran Wrap – LOL) and of course, learning about each other and who likes to style with raspberries and such 🙂 It has been a joy ~
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Alice — Reply
WOW I must have missed your cheese souffle post – that monster looks amazing!! 🙂
I thought for sure a chocolate something would have made your list! 😉 Love your picks!
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Emma @ Bake Then Eat — Reply
What a beautiful upside down cake, I love rhubarb especially at this time of the year! What a great collection of recipes and what fab new skills you must have learnt along this great foodie adventure!
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steph (whisk/spoon) — Reply
I loved this rhubarb cake, and you’re little one looks just lovely (and you had such red rhubarb!). I’ll have to try out some your FFwd faves (hello cheese soufflé!)..I haven’t made nearly enough from that book.
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Mary Hirsch — Reply
By the time I reached the end of your list, Liz, I had figured out what you were doing —- choosing all those delicious meals that aren’t family friendly with yours. At least you could have thrown a few raspberries into the mix to remind us that this really is the Skinny Chick’s blog. The dilled gravlax is one of my favorites also. I was so proud of myself when we made that recipe. My favorite Skinny Chick recipes are the White Chocolate Monster Munch and your Kahlua Bundt Cake. What can I say? I am a shallow person.
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Roz — Reply
Liz, what a beautiful rhubarb dessert! We just love rhubarb! I’ve been giving a lot of mine away this year since I can’t possibly use it all. Love the photos that you’re sharing of your new little puppy — so precious! Hope you’re having a great Sunday!
xo
Roz -
Anna @ shenANNAgans — Reply
Awh YEAH, Liz…. This rhubarb upside down cake looks phenom. Rhubarb is delicious and super cheap too. I always leave your site feeling hungry, heading to the fridge now to see what I can whip up. 🙂 Hope you’ve had a good weekend. xo
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Kelly — Reply
This cake is stunning Liz! So creative, I’ve never seen an upside down cake with rhubabrb before and love this idea! So so beautiful!
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Candy (Dulce) — Reply
Still a bit sidetracked by your rhubarb upside down cake. It looks amazing (and the roasted rhubarb made my short list!). I love your choices! Very interesting. I did pause at my photos of the cheese souffle. I think one of the really fun things about this assignment is that we get to see what others choose! Very cool!!
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Teresa — Reply
Count me in for wanting to see Bill’s list! You were much more disciplined than I was in choosing your favourites and reading everyone’s posts only wants me to make my own list longer. The souffle especially brings back great memories, as I presented it to a table full of family when I made it.
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Trevor — Reply
A great round up of favorites! I’d love to see Bill’s list too! 🙂
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Diane Zwang — Reply
Glad you were able to make that rhubarb cake, it was delicious. Nice list, very different from mine. Our palates are very different as I don’t eat rare or raw fish. I would fit in with your picky crowd:) See you next week.
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cheri — Reply
Hi Liz, your presentation is absolutely gorgeous, love rhubarb. Have a great week-end!
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Laura Dembowski — Reply
I love rhubarb and this cake is just stunning! You’ve outdone yourself once again, Liz.
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Eva Taylor — Reply
I can sure see why you selected the recipes you did, Liz, they are my favourites too! I lick my lips as I scrolled through and saw the salmon tartar, tuna ceviche and the gravlax, totally my cup of tea, so to speak.
Your cake reminds me a little of the rice cooker cake I recently posted about, great minds… -
Maureen | org*smic Chef — Reply
That rhubarb upside down cake would be number one for me!
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Cakelaw — Reply
Your cake looks gorgeous. I can see a fishy theme in your favourites. My theme was meat and fruit.
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Betsy — Reply
The rhubarb has just come up in my garden. I’ll have to try this upside down cake. I love your Top 5 and honorable mentions. As I predicted, now I’m wanting to remake so many recipes in the book. So many choices!
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Karen — Reply
Beautiful photos as always! Love the lessons learned. I will keep those in mind for the future. 🙂
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Jennifer Eloff — Reply
Okay, you just made me hungry again!! 😉 Have a great weekend, Liz. 🙂
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Hotly Spiced — Reply
It’s been a terrific series and it’s a shame it’s coming to an end. It’s true the French are excellent with presentation and this rhubarb upside down cake is no exception. It looks so pretty xx
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Tammy — Reply
Beautiful! All of it is beautiful. Isn’t that Rhubarb Cake wonderful?!
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Evelyne@cheapethniceatz — Reply
All recipes looks mouthwatering but I love rhubarb and this cake takes … the cake! I almost passed out though when I saw how much it was being sold for last week.
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Nana — Reply
Choosing these recipes is harder than cooking them. You made some great selections and looking back now, I’m sorry I did not choose some of them too. I love your rhubarb cake, it turned out
perfect. -
Kathy — Reply
Liz, I think I may have to update my list after reading your post! I loved the Gravlax and the Cheese Souffle…both winners in my house! Great post and gorgeous photos, as always! Happy Friday!
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Kayte — Reply
It is such fun to see everyone’s favorites and top contenders. You have a way of making everything look absolutely delicious and wonderful. I am waiting eagerly for Bill’s Top 5 List! Your rhubarb cake looks wonderful. I am loving all the rhubarb that is coming in my CSA basket this spring
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Diane Balch — Reply
Oh my that cheese souffle was amazing… don’t just want to keep changing your top five after you read a post… this is maddening, but fun!
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Angie@Angie's Recipes — Reply
I have never baked an upside down cake with rhubarb. Your cake looks scrumptious, Liz.
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Tammy — Reply
I love that line about French cooking…all because it’s French doesn’t mean it’s complicated. You have proven exactly that Lizzy 🙂
I can’t seem to find rhubarb any place yet which bums me out because I have been wanting to try it for years now. Mom and I are going to have to plan a weekend trip to the farmer’s markets out East this summer.
Your cake looks so good and so perfect! 😀
Toodles,
Tammy<3 -
Rose — Reply
I think I’m going to have to put my computer down until after dinner. Looking at all these gorgeous meals I’m just getting hungrier and hungrier and dinner is still hours away! So much fun, though, to see how different our choices have been so far. Though, having said that, any of the ones you picked could have landed on my list as well.
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Christin@SpicySouthernKitchen — Reply
I’ve never seen an upside down cake with rhubarb either. Looks so good!
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Zosia — Reply
Your rhubarb cake looks so pretty; I’m glad you were able to get your rhubarb fix.
I’m not a member of FFwD but have cooked from the book and followed the members’ adventures. Your top 5 favourites look fabulous! -
Ei — Reply
So many gorgeous photos!!
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Rosella — Reply
Wow – all of these recipes look so delicious! My rhubarb is ready, the dill is growing, and the tuna and mango ceviche has my mouth watering. So glad I checked out this post before my grocery shopping trip today :)!!!
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Dorie — Reply
Taking this trip down (culinary) memory lane is fascinating. it’s wonderful to see what everyone has chosen as favorite recipes and how different the choices are. I couldn’t possibly make a list, but I love that you’ve got so much fish on yours – hooray! And your rhubarb cake looks gorgeous! xodorie
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Liz (Good Things) — Reply
Just beautiful, Liz xo
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Alice @ Hip Foodie Mom — Reply
Oh Liz!!! I love this rhubarb upside down cake! The rhubarb is stunning!!! Beautiful!
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Adriana — Reply
Oh boy… you know you have slacked off on French Fridays – and general blogging – when you see a top 5 list of AMFT recipes you haven’t MADE. Gorgeous job with the rhubarb USD cake. Makes me jealous about only getting frozen rhubarb around these parts.
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Jill @TeatimeinParis — Reply
Liz, it’s so interesting to hear of your aha moments and your favourite (all savoury!) recipes. Yes, agree with Mardi would be fun to hear of Bill’s faves. Must be so hard to choose from such a wealth of delicious recipes. This rhubarb tatin cake looks so tempting – what a glistening photo of it!
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Mardi (eat. live. travel. write.) — Reply
I was kind of hoping you ‘d have Bill give us HIS top 5 recipes…. 😉
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Liz Berg — Reply
Mardi, great idea for my NEXT FFwD post 🙂
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Betsy — Reply
That might be a short post, Liz!
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Medeja — Reply
Yummy! I would have it with some vanilla ice cream..
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Lynn@Happier Than A Pig In Mud — Reply
This cake sounds great! Mine wouldn’t be as pretty using green rhubarb, but still tasty I’m sure:@)
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Dedy@Dentist Chef — Reply
awesome, simply damn delicious tangy upside down rhubarb cake!!!
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Ala — Reply
You know, I STILL have yet to try this wonderful rhubarb. I do know that I love upside-down cakes a bunch, though–I just saved this, thanks for the great share!
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Laura (Tutti Dolci) — Reply
I love an upside down cake but this is the first one I’ve ever seen with rhubarb. So pretty!
