Name: Rhubarb Upside-Down Cake
Total time: 1 h 45 min
Ingredients: ½ cup (2½ ounces/71 grams) all-purpose flour; ½ cup sliced almonds; ¼ cup (1¾ ounces/50 grams) sugar; 4 tablespoons unsalted butter , melted; ¼ teaspoon table salt; ¾ cup (5¼ ounces/149 grams) sugar; 1½ teaspoons cornstarch; 1 teaspoon grated lemon zest; 1 pound (454 grams) rhubarb , trimmed and cut into ½-inch pieces; 2 tablespoons unsalted butter , melted; 1 cup (5 ounces/142 grams) all-purpose flour; 1½ teaspoons ground cardamom; 1 teaspoon baking powder; ½ teaspoon table salt; 1 cup (7 ounces/198 grams) sugar; 2 large eggs; 6 tablespoons unsalted butter , melted and cooled; ½ cup sour cream; 1 teaspoon grated lemon zest plus 1 tablespoon juice; 1 teaspoon vanilla extract; 2 tablespoons red currant jelly

Rhubarb Upside-Down Cake

By Steve Dunn

Published on March 29, 2021

Time

1¼ hours, plus 30 minutes cooling

Yield

Serves 8

Ingredients

Streusel

½ cup (2½ ounces/71 grams) all-purpose flour ½ cup sliced almonds ¼ cup (1¾ ounces/50 grams) sugar 4 tablespoons unsalted butter, melted¼ teaspoon table salt

Rhubarb

¾ cup (5¼ ounces/149 grams) sugar 1½ teaspoons cornstarch 1 teaspoon grated lemon zest 1 pound (454 grams) rhubarb, trimmed and cut into ½-inch pieces2 tablespoons unsalted butter, melted

Cake

1 cup (5 ounces/142 grams) all-purpose flour 1½ teaspoons ground cardamom 1 teaspoon baking powder ½ teaspoon table salt 1 cup (7 ounces/198 grams) sugar 2 large eggs 6 tablespoons unsalted butter, melted and cooled½ cup sour cream 1 teaspoon grated lemon zest plus 1 tablespoon juice1 teaspoon vanilla extract 2 tablespoons red currant jelly

Before You Begin

You can substitute thawed, drained frozen rhubarb for the fresh. Serve the cake with unsweetened whipped cream, if desired. Red currant jelly is worth seeking out; strawberry and raspberry jam won't produce the same effect.

Instructions

Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease 8-inch square baking pan, line bottom with parchment paper, and grease parchment.

for the streusel

Stir all ingredients in medium bowl until well combined. Set aside.

for the rhubarb

Whisk sugar, cornstarch, and lemon zest together in large bowl. Add rhubarb and stir well to coat. Drizzle with melted butter and stir to incorporate. Transfer rhubarb mixture to prepared pan and press rhubarb pieces into bottom of pan, making sure there are no large gaps (pieces may not fit in single layer).

for the cake

Whisk flour, cardamom, baking powder, and salt together in medium bowl; set aside. Whisk sugar and eggs in large bowl until thick and homogeneous, about 45 seconds. Whisk in melted butter until combined. Add sour cream, lemon zest and juice, and vanilla; whisk until combined. Add flour mixture and whisk until just combined. Pour batter into pan and spread evenly over rhubarb mixture. Break up streusel with your hands and sprinkle in even layer over batter. Bake until cake is golden brown and toothpick inserted in center comes out clean, 45 to 50 minutes.

Transfer pan to wire rack and let cool for 20 minutes. Run knife around edges of pan to loosen cake, then invert onto serving platter. Let cool for about 10 minutes. Microwave jelly in small bowl until fluid, about 20 seconds. Using pastry brush, gently dab jelly over rhubarb topping. Serve warm or at room temperature.