Rhubarb Tarte Tatin | Saveur
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.
Ingredients
- <sup>3</sup>⁄<sub>4</sub> lb. fat rhubarb stalks, trimmed and cut into 1 1/2" long pieces
- 1 <sup>1</sup>⁄<sub>2</sub> 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
- <sup>1</sup>⁄<sub>2</sub> tsp. kosher salt
- 2 <sup>1</sup>⁄<sub>2</sub> cups flour, plus more for dusting
- 2 tsp. baking powder
- <sup>1</sup>⁄<sub>2</sub> cup vegetable shortening
- <sup>1</sup>⁄<sub>3</sub> cup milk
- 2 large eggs
- Vanilla ice cream or whipped cream, for serving (optional)
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