Receta Strawberry Rhubarb Upside-Down Cake (Secret Recipe Club)
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Strawberry Rhubarb Upside-Down Cake (Secret Recipe Club)
It's May's Reveal Day for Secret Recipe Club and we've once again attempted to stray out of our comfort zone and bake something. A cake, no less. Neither of us can remember ever baking a cake together, and most of our combined experiences with making cakes have involved Betty Crocker. That said, now that things are starting to grow in the garden again, we've also been wanting to cook with something homegrown. Unfortunately, since it's still early in the growing season here, the only thing we currently have growing is rhubarb. And what are the odds that our assigned blog would have a recipe with rhubarb as the ingredient?
Not too bad, as it turns out. In fact, Taryn, the author of Sweetly Serendipity had not one, not two, but three recipes with rhubarb in them. The dilemma was which one to choose. Rhubarb Buttermilk Muffins sounded pretty good, but Taryn herself admitted that "they weren't the best." Been there! So it was between Lemon Rhubarb Buttermilk Cake and Upside-Down "Strawbarb" Cake. For some reason, the strawberries sounded more appealing so that's what we made.
It was definitely the right choice, for we are mad for this cake! Not too sweet, with a moist, silky texture and crunchy sweet "crust", this is one of the finest cakes we've ever had, nevermind that it's the only one we've ever made from scratch! We had to bring some to the neighbors for fear we'd eat the whole thing in one night. We attempted to create a basil-oil-infused cream to go with it, but it flopped. No worries, for while it may have been an interesting addition, it was completely unnecessary. This cake possesses all the characteristics we think a dessert should have, including how yummy the house smelled while it was baking.
We highly recommend this cake, which Taryn adapted from a recipe by Martha Stewart. However, we did take advantage of Taryn's excellent suggestions, and so here is the recipe we made, as per Sweetly Serendipity.
Strawberry Rhubarb Upside-Down Cake
Ingredients:
For The Topping
- 4 tablespoons salted butter, melted
- 1/2 cup all-purpose flour
- For The Cake
- 1 1/2 sticks salted butter, room temperature
- 1/2 pound rhubarb, trimmed and cut on a diagonal
- 1/2 pound strawberries, hulled and chopped
- 1 3/4 cups sugar, divided
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 1/4 cup Grand Marnier (or other orange liqueur)
- 1/2 cup sour cream
- 1/2 cup buttermilk
Preheat oven to 350 degrees. Make the topping by stirring together the butter, flour, sugar, and salt until moist and crumbly; set aside. Butter a 9-inch pie dish, then dot it with 4 tablespoons (1/2 stick) of butter cut into pieces. Toss rhubarb and strawberries with 3/4 cup sugar; let stand for 2 minutes. Toss again, and spread in the pie dish. Whisk together flour, baking powder, and salt. Beat remaining stick of butter and cup of sugar with a mixer on medium speed until pale and fluffy. Beat in Grand Marnier, then beat in eggs, one at a time until incorporated, scraping down sides of bowl. Stir the sour cream and buttermilk together in a separate small bowl. Beat in flour mixture in three additions, alternating with sour cream/buttermilk mixture, until smooth. Spread evenly over the rhubarb and strawberries. Crumble the topping evenly over batter. Bake for 1 hour, until a toothpick inserted into the center comes out clean. Let cool for 10 minutes. Run a knife around edge of cake, and invert onto a serving plate. Let cool completely.