I made this cake for a family dinner recently, and it was a hit. Martha Stewart recipes never let me down! Rhubarb is a sure sign that it is almost summer, and its tart flavor is so refreshing. Usually, I make crisps or pies with it so I was excited to make a cake. I had never made an upside-down cake before this, and now I want to experiment with other fruits. The cake tastes like a classic pound cake, and the rhubarb I picked up at the farmer’s market was perfectly red and tart. A winning combination!
For the topping:
- 4 tablespoons unsalted butter, melted
- 1/2 cup all-purpose flour
- 1/4 cup sugar
- Coarse salt
For the cake
- 1 1/2 sticks unsalted butter, room temperature, plus more for buttering pan
- 1 pound rhubarb, trimmed and cut on a very sharp diagonal about 1/2 inch thick
- 1 3/4 cups sugar
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 1/2 teaspoon finely grated orange zest plus 1 tablespoon fresh orange juice
- 2 large eggs
- 1 cup sour cream
Preheat oven to 350 degrees. In a small bowl make the topping by stirring together butter, flour, sugar, and 1/4 teaspoon salt until moist and crumbly. Butter a 9-inch round cake pan (2 inches deep). Dot with 4 tablespoons butter (cut into pieces). Stir rhubarb with 3/4 cup sugar and let stand for 2 minutes. Stir again, and spread in pan.
Whisk together flour, baking powder, and 1 1/2 teaspoons salt.
In a separate bowl, beat remaining stick butter and the last cup of sugar with a mixer on medium speed until pale and fluffy. Beat in orange zest and juice. Beat in eggs, 1 at a time, until incorporated, scraping down sides of bowl. Beat in flour mixture in 3 additions, alternating with sour cream, until smooth. Spread evenly over rhubarb. Crumble topping evenly over batter.
Bake until a toothpick inserted into the center comes out clean, about 65 minutes. Let cool for 10 minutes. Run a knife around edge of cake, and invert onto a wire rack. Let cool completely. Serve with fresh whipped cream (add any leftover orange zest to the cream).