Recipe Quebec Rhubarb Upside-Down Cake
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Auteur : MENU Plaisirs maraîchersInternet : https://mangezquebec.com/recettes/g%C3%A2teau-renvers%C3%A9-%C3%A0-la-rhubarbe-du-qu%C3%A9bec
Serving : 6
INGRÉDIENTS
PRÉPARATION
INGRÉDIENTS
- 15 ml (1 tbsp) softened butter
- 500 ml (2 cups) 2.5 cm (1 in) pieces of fresh or frozen Quebec red rhubarb
- 1 can of drained clementines
- 160 ml (2/3 cup) brown sugar
- 375 ml (1 1/2 cups) all-purpose flour
- 5 ml (1 tsp) baking powder
- 2 ml (1/2 tsp) baking soda
- 2 ml (1/2 tsp) salt
- Juice and zest of 1 large orange
- 125 ml (1/2 cup) butter at room temperature
- 125 ml (1/2 cup) sugar
- 2 eggs
- 125 ml (1/2 cup) milk
PRÉPARATION
- Preheat oven to 180°C (350°F).
- If rhubarb is frozen, thaw and pat dry with paper towels. Butter a 23 cm (9-inch) square baking pan. Spread brown sugar in the pan, then rhubarb and clementines.
- Mix flour with baking powder, baking soda, and salt. Add orange zest.
- Beat butter and sugar with an electric mixer until creamy. Beat in eggs, one at a time. Add orange juice and milk. Sprinkle with orange zest.
- At low speed, gradually add the flour. Beat until blended, but not more. Fill the pan. Tap on the counter to release any air bubbles. Bake in the center of the oven for 25 to 30 minutes.
- Remove from the oven and let stand for 5 minutes. Run a knife around the edge of the cake and invert it onto a serving plate. Let cool before serving. Serve with ice cream of your choice.
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