Rhubarb Upside-Down Cake Recipe | Cook's Illustrated
Discover the rich and delicious taste of rhubarb upside-down cake with our simple baking recipe. Learn how to make the perfect rhubarb cake from the baking experts.
Keywords
- Desserts or Baked Goods
- Cakes
- Easter
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Pastry brush
- Cooling rack
- Cake pan
- Parchment paper
- Oven
- Microwave
- Mixing bowl
- Whisk
- Chef's knife
- Serving platter
- Spoon
Ingredients
- ½ cup (2½ ounces/71 grams) all-purpose flour
- ½ cup sliced almonds
- ¼ cup (1¾ ounces/50 grams) sugar
- 4 tablespoons unsalted butter, melted
- ¼ teaspoon table salt
- ¾ cup (5¼ ounces/149 grams) sugar
- 1½ teaspoons cornstarch
- 1 teaspoon grated lemon zest
- 1 pound (454 grams) rhubarb, trimmed and cut into ½-inch pieces
- 2 tablespoons unsalted butter, melted
- 1 cup (5 ounces/142 grams) all-purpose flour
- 1½ teaspoons ground cardamom
- 1 teaspoon baking powder
- ½ teaspoon table salt
- 1 cup (7 ounces/198 grams) sugar
- 2 large eggs
- 6 tablespoons unsalted butter, melted and cooled
- ½ cup sour cream
- 1 teaspoon grated lemon zest plus 1 tablespoon juice
- 1 teaspoon vanilla extract
- 2 tablespoons red currant jelly
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