An Upside Down Cake with Rhubarb, Cinnamon and Strawberries
by eat in my kitchen
An upside down cake is the easiest and most convenient way to put juicy fruits into a quick cake. They just sit on the bottom, soften slowly in their juices and spread their aroma into the dough baking on top. The pastry can grow spongy with a thin crisp layer and the fruits turn into a thick compote. Juiciness where juiciness belongs! Technically the cake should be flipped upside down when it’s done, I just skipped this part. I liked the rustic look of its golden top, like a pie that you scoop out of the pan with a spoon, and to be honest, the bottom doesn’t look as pretty!
In the past few weeks I’ve been using lots of rhubarb in my recipes, I love its fresh, sour taste but its season is quickly coming to an end. No reason to be sad as I’m slowly changing over to what nature offers next, like strawberries! Much sweeter, yet no less versatile in the kitchen. My upside down cake combines the qualities of both fruits, sweet and and sour with a pinch of cinnamon. Not to forget the pastry, it is so good that the cake only lasted a few hours! While I was taking the photos my kitchen was filled with the sweet smell of cinnamon, fruit and fresh pastry, I could barely stop myself from taking the first bite!
Rhubarb and Strawberry Upside Down Cake
For an oval baking dish (around 25cm / 10″) you need
flour 210g / 7.5 ounces
sugar 150g / 5.5 ounces plus 6 tablespoons for the fruit
baking powder 1 1/2 teaspoons
a pinch of salt
butter, melted, 60g / 2 ounces
organic eggs 2
milk 100ml / 3.5 ounces
a pinch of fresh vanilla
rhubarb, sliced thickly, 650g / 1.5 pounds
strawberries, cut in half, 200g / 7 ounces
cinnamon 1 teaspoon
Set the oven to 190°C / 375°F.
Spread the fruits in a baking dish and sprinkle with 6 tablespoons of sugar mixed with a teaspoon of cinnamon.
Combine the flour, sugar, baking powder and salt. In another bowl, mix the butter, eggs, milk and vanilla with a mixer and fold into the dry mixture, stir with a wooden spoon until you have a lumpy dough. Don’t over mix! With a big spoon dollop the dough on top of the fruits and spread gently until roughly covered. Bake in the oven for 45 minutes or until golden brown. Check with a skewer, it should come out clean.