Rhubarb Upside Down Cake
Serves 12
30 mins prep
50 mins cook
10 mins Chilling
90 mins total
Light and fluffy hazelnut cake, baked with a layer of sugar roasted rhubarb this Rhubarb Upside Down cake is simple but so yummy! The sour cream whip dollop is also a game changer and works so well with both the rich nutty hazelnut and the tart rhubarb.
Rhubarb Layer
Hazelnut Cake
ozunsalted buttersoftened
eggsstandard large, room temperature
ozhazelnut flouralmond flour will work too
Sour Cream Whipped Cream
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Preheat the oven to 350º F and place a rack in the center of the oven.
Prepare the Rhubarb
Rinse the rhubarb stalks and cut the stalks so that they fit into your metal pan and cover the bottom.
Line a 9" metal pan with a piece of parchment paper. Then grease the pan with soft butter before sprinkling 1 tablespoon of sugar across the bottom.
Arrange the rhubarb across the bottom of the pan so it covers the surface. Sprinkle with another tablespoon of sugar and set aside.
Hazelnut Cake
In the bowl of a stand mixer, add in the butter, sugar, salt, and vanilla extract.
Use the paddle attachment to beat on medium high speed for 2 minutes until light and fluffy.
Add in the eggs, one at a time, mixing completely before adding the next. Scrape the sides and bottom of the bowl in between each egg. After the first two eggs, add in the hazelnut flour and beat until just combined.
Then continue with the remaining two eggs.
Scrape the sides and bottom of the bowl again.
Pour in the all purpose flour and baking powder and mix again on medium speed for about 30 seconds until combined.
Pour the cake batter into the prepared pan with the rhubarb and smooth out the top.
Bake in the preheated oven for 30 minutes, then rotate 180 degrees and bake for another 20-25 minutes until golden brown and a toothpick inserted in the center, comes out clean.
Once baked, remove the cake from the oven and leave to cool on a rack for 10 minutes. Then, run a knife between the edge of the cake and the pan.
Release the springform pan and remove the collar. Place a sheet of parchment paper over the cake, followed by a plate turned upside down that is larger than the cake.
Holding onto the cooling rack and upside down plate, with the cake sandwiched in between, flip the whole sandwich over so the cooling rack is on top and the plate on the bottom.
Sour Cream Whipped Cream
In the bowl of a stand mixer, add in the heavy cream, vanilla, sugar, and salt. Use a whisk attachment to whip on medium high until just before stiff peaks form.
Turn off the mixer and add in the sour cream. Turn the mixer back to medium high and whip until stiff peaks form.
Cooling & Serving
Remove the cooking rack and cake base. Gently peel the parchment away from the bottom of the cake. Allow to cool for at least another 10 minutes before cutting with a long sharp knife.
Optionally serve with a dollop of the sour cream whipped cream.