The Herald of Everett, Washington
Customer service  |  Subscribe   |   Log in or sign up   |   Advertising information   |   Contact us
HeraldNet on Facebook HeraldNet on Twitter HeraldNet RSS feeds HeraldNet Pinterest HeraldNet Google Plus HeraldNet Youtube
HeraldNet Newsletters  Newsletters: Sign up  Green editions icon Green editions

Upside-down cake with a rhubarb twist

SHARE: facebook Twitter icon Pinterest icon Linkedin icon Google+ icon Email icon |  PRINTER-FRIENDLY  |  COMMENTS
By Leah Eskin
Chicago Tribune
Published:
  • Rhubarb upside-down cake is a delicious way to enjoy rhubarb fresh from the garden.

    Bill Hogan / Chicago Tribune

    Rhubarb upside-down cake is a delicious way to enjoy rhubarb fresh from the garden.

Orchids make me anxious. It's not just the glamorous good looks, the frail stems, the supermodel attitude. It's their habit of dropping dead. Or worse: near dead.
Happens all the time. I bring home some produce-aisle phalaenopsis; I admire its elegant blossoms, its tropical scent, its bored stare. Then watch the blooms shrivel and drop, never to return.
Eventually I gave up. Though one of my plants didn't. Its limp leaves slumped across the pot, green and dejected. I think it kept up the last-gasp routine out of malice.
Years into this standoff, I noticed that my orchid's sunny window wasn't particularly sunny. I moved the plant and pointed out the garden, where rhubarb — all sturdy pink stems and poisonous green leaves — was bounding from the dirt.
Awakening the competitive spirit. Within weeks my orchid had sprung a nub, like a toddler's first tooth.
Soon it flaunted four downward-facing pre-roots and one upward-facing spike, which should grow into a stem. Which might swell into buds, which could unfold into flowers. Someday.
In the meantime, I'm baking rhubarb.
Rhubarb upside-down cake
4 cups chopped rhubarb (from about 6 large stalks)
1/3 cup dark brown sugar
2/3 cup granulated sugar
2 teaspoons finely grated lemon zest
1 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, softened (plus more for pan)
1 egg
1 teaspoon vanilla extract
1/2 cup milk
Toss: Toss together rhubarb, brown sugar, 1/3 cup granulated sugar and 1 teaspoon lemon zest.
Whisk: Whisk together flour, baking powder and salt.
Beat: Using a stand mixer fitted with the paddle attachment, beat butter and remaining 1/3 cup sugar until light and fluffy, about 2 minutes. Scrape down sides of bowl. Slide in egg, remaining 1 teaspoon lemon zest and the vanilla extract; beat fluffy again. Scoop in one-third of the flour mixture; mix on low speed just to combine. Pour in half the milk; mix to combine. Repeat, working in remaining doses of flour, milk, flour.
Bake: Generously butter a 9-inch cake pan (not springform). Scrape in rhubarb and any juices. Scrape in cake batter; smooth top. Slide into a 350- degree oven and bake until golden and a toothpick poked in the center comes out clean, about 35 minutes. Cool 10 minutes. Run a knife around the edge of the pan. Set a serving plate over pan and flip cake, fruit-side up, onto the plate. Nice slightly warm.
Makes 8 serving.
Provenance: Inspired by Bon Appetit
Story tags » Cooking

More Life Headlines

NEWSLETTER

Weekend to-do list

Our to-do list full of ideas for your weekend

Calendar

Share your comments: Log in using your HeraldNet account or your Facebook, Twitter or Disqus profile. Comments that violate the rules are subject to removal. Please see our terms of use. Please note that you must verify your email address for your comments to appear.

You are logged in using your HeraldNet ID. Click here to update your profile. | Log out.

Our new comment system is not supported in IE 7. Please upgrade your browser here.

comments powered by Disqus