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Martha Stewart Upside Down Rhubarb Cake Recipe

Martha Stewart Upside Down Rhubarb Cake Recipe

The Martha Stewart Upside Down Rhubarb Cake Recipe is a classic. It combines tart stalks with a sweet, buttery sponge.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 4
Calories 340 kcal

Equipment

  • Baking Pan
  • Parchment paper
  • Mixing Bowls
  • Electric mixer 
  • Whisk
  • Rubber spatula
  • Wire rack

Ingredients
  

  • 1 lb RHUBARB
  • 1.5 cups ALL-PURPOSE FLOUR
  • 1 cup GRANULATED SUGAR
  • 0.5 cup UNSALTED BUTTER
  • 2 large EGGS
  • 0.5 cup SOUR CREAM
  • 1 tsp VANILLA EXTRACT
  • 1 tsp BAKING POWDER
  • 0.25 tsp SALT

Instructions
 

  • Preheat your oven to 350 degrees. Butter your nine-inch round cake pan. Line the bottom with a piece of parchment paper.
  • Trim your rhubarb stalks into even pieces. Lay them across the bottom of the pan. Make sure they cover the surface in one layer.
  • Sprinkle a little sugar over the raw rhubarb. This helps the fruit caramelize while it bakes. Set the pan aside for a few minutes.
  • Whisk your flour, baking powder, and salt together. Ensure there are no lumps in the dry mixture. This creates a very smooth cake batter.
  • Cream the butter and sugar in your mixer. Beat them until the mixture looks pale and fluffy. This step adds air to the cake.
  • Add the eggs one at a time. Mix well after you add each egg. Pour in the vanilla extract and mix again.
  • Fold in the dry ingredients and sour cream. Alternate between the two for a smooth texture. Do not overmix the batter at this stage.
  • Spread the batter over the rhubarb in the pan. Use a spatula to smooth out the top. Ensure the fruit is completely covered by batter.
  • Bake the cake for about forty-five minutes. A toothpick should come out clean from the center. The top will look golden and firm.
  • Cool the cake in the pan for ten minutes. Run a knife around the edges to loosen it. Invert it carefully onto a serving plate.

Notes

  • Use fresh, bright pink rhubarb stalks for the best color.
  • Make sure your butter is soft before you start mixing.
  • Do not overwork the batter or the cake becomes tough.
  • Line the pan with parchment to avoid a sticky mess.
  • Let the cake rest before flipping it onto a plate.
  • Cut the rhubarb into uniform sizes for even cooking.
  • Wipe the stalks dry before placing them in the pan.
Keyword Martha Stewart Upside Down Rhubarb Cake Recipe