Rhubarb and Rye Upside Down Cake
Experience the fleeting spring in Seattle with this Rhubarb and Rye Upside Down Cake. Tart rhubarb meets rye flour for a humble yet refined treat, perfect for both breakfast and dessert.
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Cooking tools:
- Stand mixer
- Microplane
- Cake pan
- Parchment paper
- Oven
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Toothpick
- Serving platter
Ingredients
- 1 pound of rhubarb stalks, cut into 2 inch pieces
- 1 vanilla bean
- 3/4 cup of sugar
- 1/4 cup of unsalted butter
- 1 teaspoon of lemon zest
- pinch of kosher salt
- 1 cup of all-purpose flour
- 1 cup of rye flour
- 1 tablespoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of kosher salt
- 1/2 cup of unsalted butter, at room temperature
- 1/2 cup of sugar
- 2 large eggs, at room temperature
- 1 teaspoon of real vanilla extract
- 1 1/2 cups of buttermilk, at room temperature
- whipped cream or ice cream for serving
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