Rhubarb Tarte Tatin
For this cake, rhubarb is caramelized until soft before being topped with batter and baked. Inverted and served with ice cream, it makes an impressive dessert.
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Cooking tools:
- Cast iron skillet
- Serving platter
- Oven
- Stove
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 3⁄4 lb. fat rhubarb stalks, trimmed and cut into 1 1/2" long pieces
- 1 1⁄2 cups sugar, divided
- 4 tbsp. unsalted butter, plus 6 tbsp. cut into 1/2" cubes and chilled
- 1 tbsp. fresh lemon juice
- 2 tsp. vanilla extract
- 1⁄2 tsp. kosher salt
- 2 1⁄2 cups flour, plus more for dusting
- 2 tsp. baking powder
- 1⁄2 cup vegetable shortening
- 1⁄3 cup milk
- 2 large eggs
- Vanilla ice cream or whipped cream, for serving (optional)
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