why make this recipe
This Easy Tangy Rhubarb Upside-Down Skillet Cake is not only delicious but also simple to make. The combination of tart rhubarb and sweet cake creates a delightful treat that balances flavors perfectly. It’s an excellent way to enjoy seasonal rhubarb and impress your family and friends with minimal effort. Plus, you get the fun of the stunning presentation when you flip the cake upside down.
how to make Easy Tangy Rhubarb Upside-Down Skillet Cake
Ingredients :
- 1 pound rhubarb stalks, trimmed and cut into 1-inch pieces
- 3/4 cup granulated sugar, divided
- 4 tablespoons unsalted butter, divided (softened for batter, melted for skillet)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg, room temperature
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Optional: 2 tablespoons light brown sugar
- Optional: powdered sugar for dusting
Directions :
- Preheat oven to 350°F (175°C). Melt 2 tablespoons unsalted butter in a 10-inch cast iron skillet over medium heat.
- Add 1/3 cup granulated sugar to the melted butter, stirring gently until dissolved and bubbling, about 3-4 minutes, until golden caramel forms.
- Spread chopped rhubarb evenly over the caramel in the skillet and cook for 5 minutes on medium-low to soften.
- In a medium bowl, whisk together flour, baking powder, salt, and optional light brown sugar.
- In a separate bowl, beat the egg until frothy. Add milk, 2 tablespoons softened butter, vanilla extract, and lemon zest; stir gently to combine.
- Pour wet ingredients into dry and fold gently with a spatula until just combined; do not overmix.
- Pour batter over rhubarb in skillet, smoothing the top evenly.
- Bake in preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean and edges are golden brown.
- Remove from oven and let cool for 10 minutes to set caramel and ease flipping.
- Carefully invert skillet onto a large plate using oven mitts. The rhubarb should be a glossy, ruby-colored topping.
- Dust with powdered sugar if desired and serve warm or at room temperature.
how to serve Easy Tangy Rhubarb Upside-Down Skillet Cake
This cake is best served warm or at room temperature. You can enjoy it plain, or add a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. Dusting with powdered sugar adds a nice touch for presentation.
how to store Easy Tangy Rhubarb Upside-Down Skillet Cake
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, you can refrigerate it for up to a week. Reheat individual slices in the microwave for a few seconds to enjoy it warm again.
tips to make Easy Tangy Rhubarb Upside-Down Skillet Cake
- Make sure to trim the rhubarb properly, removing any leaves, as they are toxic.
- Keep an eye on the caramel; it can quickly go from golden to burnt if not stirred.
- If you want a sweeter cake, consider increasing the sugar or serving with sweet toppings.
- Use a different fruit, like sliced peaches or strawberries, for a tasty variation.
variation
You can experiment with other fruits like strawberries or peaches to create a different upside-down cake. Just adjust the cooking time slightly if the fruits require more or less time to soften.
FAQs
Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb. Just thaw and drain excess water before using it in the recipe.
Is there a gluten-free option for this cake?
Yes, you can substitute all-purpose flour with a gluten-free flour blend, but make sure it contains xanthan gum for proper texture.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean and the edges are golden brown. Also, the top should spring back slightly when touched.
