Rhubarb Apple Upside Down Cake
April 22, 2007 at 8:46 PM
by Ashleigh
Ah, the very first rhubarb from the garden. It's one of my favourites so it's absolutely fitting that it should be the very first crop we get to eat.
I can't describe how delighted I was when a huge plantation of rhubarb crowns surfaced in early spring. Unfortunately they are situated under the whitecurrant bushes and in order to get a really good harvest they need to be in a sunny position. I'll move them in the autumn and hopefully next year we will have even more rhubarb. Maybe enough to make rhubarb and strawberry jam? I hope so.
In a happy coincidence I bought a Seasons magazine to take with us to France next week.
Good thing that it proved irresistable and I opened the packet because inside it was this wonderful recipe for Rhubarb and Apple Upside Down Cake. Its name in Dutch is strangely amusing - Omgekeerde Rabarber-Appeltaart. No idea why it sounds nicer but it does!
This cake is best served warm with cream. I served mine pretty much straight out of the oven while the topping was liquid. Leave it a while and you get a toffee like layer.
When I make this again I will either use a smaller tin or double the sponge mixture (which by the way is magnificent!).
Without going on anymore (but look how the top looks like a stained glass window), here's the recipe:
Rhubarb Apple Upside Down Cake
Source: Seasons Magazine March 2007
250g sugar
250g rhubarb cut into 2 cm pieces. When you clean the rhubarb take off any stringy outside bits. If it's 'mature' rhubarb you might need to peel it all.
1 small tart apple, peeled, core removed and cut into small chunks
2 eggs
40g icing sugar/powdered sugar
5 ml vanilla extract
100g butter, melted and cooled
120g patisserie/cake/superfine flour
5g baking powder
- Heat the oven to 180C.
- Spray a 20 cm round cake tin and line with baking paper. This bit is very important or you will not be able to get your cake to unmould!
- Place the sugar and 80 ml of water in a saucepan over a medium heat. Stir until the sugar is melted and then raise the heat until a light caramel coloured syrup forms.
- Pour the syrup carefully into the cake tin and tilt the pan to cover the bottom. Add the fruit and stir quickly to coat. It will begin to set as you stir it so be quick.
- Beat the eggs, vanilla extract and icing sugar together with an electric mixer in a small bowl until light and fluffy.
- Add the melted butter and then sift the flour and baking powder over the mixture.
- Spoon the mixture over the fruit, taking care to cover the whole cake.
- Place in the oven for 45 minutes or until the top is firm.
- Remove from the oven and using a knife quickly release the sides of the cake from the tin. Up-end the cake onto a plate. This is easiest done in one quick motion, holding the plate on top of the tin and then flipping it over. Don't wait to do this step or otherwise the caramel will set and you'll never get it out of the tin!
- Serve the cake warm with cream.
It's a lovely combination, the first taste of spring combined with the last of the autumn apples. Delicious!
For another rhubarb recipe, and reminiscences about high school Latin classes, visit Cook Sister.
Comments
Yum, I just love rhubarb with apple. The cake sounds devine!!
That looks amazing. OH my.
That really looks good, although I'm not a fan of rhubarb (a thing from childhood I guess). I've been visiting you garden pages...You've been busy!
Ash: Thanks Lien! The secret is to treat rhubarb like a fruit, not a vegetable :) I think here in Holland you eat it as a vegetable?
sounds lovely, makes me regret that i removed a rhubarbplant without harvesting. The shed had to come at that place and I didn't like rhubarb like my mom used to make it. Needless to say, cake and apples weren't part of her recipe :) The recipe you posted, is that the recipe like you made it or with the adjustments you would like to make the next time?
Ash: That's how I made it! Next time I'd double the sponge part or use a smaller pan. It was delicious though!
I hadn't paid attention to the rhubarb plant in our backyard (I'm not a gardener) but now I'll have to check it! My mother always cooked rhubarb and used it in cakes.
Having only just started with our rhubarb, I think we may have to wait until next year (unless we pinch someone else's) but I'll be passing the recipe on to my husband, who is the master chef in our house.
This is my first visit to your blog. I too have rhubarb growing although I personally hate it I planted it for my Mom who lives with us. Now she is in hospital but I will make this cake and bring it to her. Thanks for the receipe...ciao
I've never had rhubarb, but there isn't a thing about that photo that doesn't make me want to grab a spoon. YUM!
Looks beautiful, as usual.
I am so very envious of your baking talents :)
Oh my word - does that look divine or what!! Upside down cake is one of the things on my list to try and I love the apple-rhubarb combo. The Dutch name is too charming - Rabarber sounds like some sort of biblical villain ;-)
I cannot type a comment for all the drool on my keyboard.
April 22, 2007 9:00 PM