Description
A delightful Rhubarb Upside Down Cake featuring tender rhubarb stalks caramelized at the base with butter and sugar, topped with a moist, fluffy hazelnut and blood orange flavored sponge. Finished with a homemade blood orange syrup, this cake balances tart and sweet flavors perfectly, making an elegant dessert for any occasion.
Ingredients
For the Cake Base:
- 15 g unsalted butter (room temperature)
- 30 g granulated sugar
- 400 g forced rhubarb (trimmed, approx. 4-5 stalks)
For the Cake Batter:
- 180 g unsalted butter (room temperature)
- 100 g granulated sugar
- Zest of 1 blood orange
- 1 tsp vanilla extract
- 3 large eggs (room temperature)
- 120 g plain flour (all-purpose)
- 100 g hazelnut meal (ground hazelnuts)
- 1 tsp baking powder
- 1/4 tsp fine salt
- 60 ml milk (room temperature)
- Chopped rhubarb offcuts (from trimmed rhubarb, sliced into 1cm pieces)
For the Blood Orange Syrup:
- 180 ml blood orange juice (freshly squeezed, approx. 3 to 4 oranges)
- 50 g granulated sugar
Instructions
- Prepare the Cake Pan: Preheat the oven to 180°C (350°F). Grease the base and sides of a 22cm (8-inch) round cake pan or springform pan and line the base with parchment paper. Dot dollops of butter evenly over the parchment paper and sprinkle with sugar to create the caramel base.
- Arrange the Rhubarb: Trim the rhubarb stalks to fit side by side, covering the base of the pan completely. Slice any offcuts into 1cm pieces and set aside for the batter.
- Cream Butter, Sugar, and Zest: In a stand mixer fitted with the paddle attachment, beat the 180g butter, 100g sugar, and blood orange zest on high speed until pale and fluffy, about 5 minutes.
- Add Eggs and Vanilla: Add the vanilla extract, then add eggs one at a time, beating on medium to high until just combined. Scrape down the bowl sides after each addition to ensure even mixing.
- Combine Dry Ingredients: In a separate bowl, stir together the plain flour, hazelnut meal, baking powder, and salt until well mixed.
- Add Remaining Ingredients: Add half of the dry ingredients to the wet batter and beat on low until just combined. Then stir in the milk and chopped rhubarb pieces. Finally, add the remaining dry ingredients and mix until a few streaks of flour remain—do not overmix.
- Assemble and Bake: Spoon the batter evenly over the arranged rhubarb stalks in the pan, spreading with a spatula. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to rest for 10 minutes after baking.
- Invert the Cake: Carefully run a thin knife around the edges of the pan to loosen the cake. Place a plate over the pan and invert it to release the cake onto the plate. Remove the parchment paper and let the cake cool completely.
- Make the Blood Orange Syrup: While the cake bakes, combine the blood orange juice and sugar in a saucepan over medium heat. Stir until the sugar dissolves, then increase the heat and boil for 10-15 minutes until the syrup thickens slightly, skimming off any froth. Remove from heat and cool.
- Serve: Drizzle half of the cooled blood orange syrup over the cake. Slice and serve with the remaining syrup and a dollop of cream if desired.
Notes
- Use room temperature ingredients for better mixing and cake texture.
- Be careful not to overmix the batter to keep the cake tender.
- Fresh blood orange zest and juice give a unique citrus flavor but can be substituted with regular oranges if necessary.
- Ensure the syrup is cooled before drizzling to avoid melting any cream served alongside the cake.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
