Rum Rhubarb Upside-Down Cake Rum Rhubarb Upside-Down Cake

Rum Rhubarb Upside-Down Cake | Food styling by Christopher St.Onge | Prop styling by Madeleine Johari Image by: Ronald Tsang

With its cross-hatch pattern, this ruby-red cake makes a striking finale to brunch. Spring through early summer is the ideal time to shop for fresh rhubarb (and harvest it from your garden). Choose long crisp stalks that are blemish-free.

  • Prep time 45 minutes
  • Total time 1 hour & 30 minutes
  • Portion size 12 servings

Ingredients

Rhubarb Topping:
  • 350 g fresh rhubarb
  • 1 cup granulated sugar
  • 1 cup dark rum
Cake:
  • Half vanilla bean
  • 1/2 cup unsalted butter , softened
  • 1/3 cup each granulated sugar and packed brown sugar
  • 2 eggs
  • 1/2 cup sour cream
  • 1 1/3 cup all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup buttermilk

Method

Rhubarb Topping: Using ruler as guide, cut rhubarb into 54 to 63 strips, each about 2 1/2 inches long. In large bowl, toss together rhubarb, sugar and rum. Let stand at room temperature until softened, about 30 minutes. Mixture will turn syrupy. 

Cake: Grease 8-inch (2 L) square cake pan and line bottom with parchment paper; lightly grease parchment paper. Arrange rhubarb horizontally and vertically in bottom of pan to make grid of 9 alternating squares of 6 or 7 strips each. Pour leftover sugar mixture into small saucepan. Set aside.

Using paring knife, halve vanilla bean lengthwise; scrape out seeds. Set aside; discard pod. 

In large bowl, beat butter with granulated sugar and brown sugar until fluffy; beat in eggs, sour cream and vanilla seeds. In separate bowl, whisk together flour, baking powder, baking soda and salt; stir into butter mixture alternately with buttermilk, making 2 additions of flour mixture and 1 of buttermilk. Scrape over rhubarb, smoothing batter to edges of pan.

Bake in 350°F oven until cake tester inserted in centre comes out clean, about 40 minutes. Let cool in pan for 10 minutes. Invert onto serving plate: remove parchment paper. Let cool completely. (Make-ahead: Wrap in plastic wrap and store at room temperature for up to 1 day.)

Meanwhile, gently boil reserved sugar mixture until thick, about 10 minutes. Brush over top of cooled cake to glaze.

Nutritional facts Per serving: about

  • Fibre 1 g
  • Sodium 142 mg
  • Sugars 29 g
  • Protein 4 g
  • Calories 282
  • Total fat 10 g
  • Potassium 141 mg
  • Cholesterol 56 mg
  • Saturated fat 6 g
  • Total carbohydrate 41 g

%RDI

  • Iron 7
  • Fibre 0.0
  • Folate 13
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 10
  • Vitamin C 3
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Rum Rhubarb Upside-Down Cake

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