Recipe Rhubarb Upside-Down Cake

Auteur : Steve Dunn, America's Test Kitchen

INGRÉDIENTSStreusel

Rhubarb

Cake

PRÉPARATIONBEFORE YOU BEGIN

You can substitute frozen, thawed, and drained fresh rhubarb. Serve the cake with unsweetened whipped cream, if desired. Red currant jelly is worth a try; strawberry and raspberry jam won't produce the same effect.
Adjust the oven rack to the lower-middle position and heat the oven to 350 degrees.
Butter an 8-inch square pan, line the bottom with parchment paper, and grease the parchment paper.

FOR THE STRUSEL

FOR THE RHUBARB

Whisk together the sugar, cornstarch, and lemon zest in a large bowl. Add the rhubarb and mix well to coat. Drizzle with the melted butter and stir to incorporate.
Transfer the rhubarb mixture to the prepared pan and press the rhubarb pieces into the bottom of the pan, making sure there are no large gaps (the pieces may not fit in a single layer).

FOR THE CAKE

Whisk together the flour, cardamom, baking powder, and salt in a medium bowl; set aside.
Whisk the sugar and eggs in a large bowl until thick and well blended, about 45 seconds. Stir in the melted butter until well blended.
Add the sour cream, lemon zest and juice, and vanilla; whisk until well blended. Add the flour mixture and whisk until well combined. Pour the batter into the pan and spread evenly over the rhubarb mixture.
Break up the streusel with your hands and sprinkle it in an even layer over the batter. Bake until the cake is golden brown and a toothpick inserted in the center comes out clean, 45 to 50 minutes.
Transfer the pan to a wire rack and let cool for 20 minutes. Run a knife around the edges of the pan to loosen the cake, then invert it onto a serving platter. Let cool for about 10 minutes. Microwave the jelly in a small bowl until it is runny, about 20 seconds. Using a pastry brush, gently dab the jelly over the rhubarb filling. Serve warm or at room temperature.