More About Rhubarb Upside-Down Cake
PREP TIME 25min
COOK TIME 1hr 45min
SERVES 12
INGEDRIENTS
TOPPING
Cooking spray
1 pound fresh rhubarb stalks, trimmed and cut into 4-inch pieces
½ cup granulated sugar
2 teaspoons cornstarch
¼ cup unsalted butter
¼ cup packed light brown sugar
2 teaspoons chopped fresh thyme
½ teaspoon ground ginger
½ teaspoon ground cardamom
¼ teaspoon kosher salt
CAKE
4 ¼ ounces unbleached cake flour (about 1 cup)
3 ounces white whole-wheat flour (about 3/4 cup)
1 ¼ teaspoons baking powder
½ teaspoon ground cardamom
½ teaspoon ground ginger
½ teaspoon kosher salt
¾ cup granulated sugar
⅔ cup canola mayonnaise
2 tablespoons unsalted butter, softened
3 large eggs
1 teaspoon orange zest
1 teaspoon vanilla extract
⅔ cup reduced-fat sour cream
ADDITIONAL INGREDIENTS
2 teaspoons fresh thyme leaves
¾ cup plain 2% reduced-fat Greek yogurt
DIRECTIONS
1 Preheat oven to 350°F.
2 Prepare the topping: Coat a 9-inch round cake pan with cooking spray. Combine rhubarb, 1/2 cup granulated sugar, and cornstarch in a bowl. Toss to coat; set aside.
3 Combine 1/4 cup butter, brown sugar, chopped thyme, 1/2 teaspoon ginger, 1/2 teaspoon cardamom, and 1/4 teaspoon salt in a saucepan. Cook over medium, stirring often, until butter is melted. Pour mixture evenly into prepared pan.
4 Prepare the cake: Whisk together flours, baking powder, 1/2 teaspoon cardamom, 1/2 tea-spoon ginger, and 1/2 teaspoon salt in a bowl; set aside.
5 Combine 3/4 cup granulated sugar, mayonnaise, and 2 tablespoons butter in the bowl of a stand mixer fitted with the paddle attachment; beat on medium speed until well incorporated and smooth, 4 to 5 minutes, stopping to scrape down sides of bowl as necessary. Add eggs, 1 at a time, beating well after each addition. Beat in zest and vanilla until just combined.
6 Add flour mixture and sour cream alternately to granulated sugar mixture, beginning and ending with flour mixture, beating just until combined after each addition.
7 Arrange coated rhubarb pieces in a single layer on butter mixture in pan, including any excess sugar from bowl. Pour batter into pan; smooth with a spatula. Gently drop pan on counter several times to remove air bubbles. Bake at 350°F until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour.
8 Cool in pan on a wire rack 20 minutes. Run a knife around edge of cake to loosen it from sides of pan. Place a serving plate upside down on top of cake; carefully invert pan onto plate. Let stand until cake releases from pan, about 5 minutes; carefully remove pan. Sprinkle cake with thyme leaves. Serve with yogurt.
COOK TIME 1hr 45min
SERVES 12
INGEDRIENTS
TOPPING
Cooking spray
1 pound fresh rhubarb stalks, trimmed and cut into 4-inch pieces
½ cup granulated sugar
2 teaspoons cornstarch
¼ cup unsalted butter
¼ cup packed light brown sugar
2 teaspoons chopped fresh thyme
½ teaspoon ground ginger
½ teaspoon ground cardamom
¼ teaspoon kosher salt
CAKE
4 ¼ ounces unbleached cake flour (about 1 cup)
3 ounces white whole-wheat flour (about 3/4 cup)
1 ¼ teaspoons baking powder
½ teaspoon ground cardamom
½ teaspoon ground ginger
½ teaspoon kosher salt
¾ cup granulated sugar
⅔ cup canola mayonnaise
2 tablespoons unsalted butter, softened
3 large eggs
1 teaspoon orange zest
1 teaspoon vanilla extract
⅔ cup reduced-fat sour cream
ADDITIONAL INGREDIENTS
2 teaspoons fresh thyme leaves
¾ cup plain 2% reduced-fat Greek yogurt
DIRECTIONS
1 Preheat oven to 350°F.
2 Prepare the topping: Coat a 9-inch round cake pan with cooking spray. Combine rhubarb, 1/2 cup granulated sugar, and cornstarch in a bowl. Toss to coat; set aside.
3 Combine 1/4 cup butter, brown sugar, chopped thyme, 1/2 teaspoon ginger, 1/2 teaspoon cardamom, and 1/4 teaspoon salt in a saucepan. Cook over medium, stirring often, until butter is melted. Pour mixture evenly into prepared pan.
4 Prepare the cake: Whisk together flours, baking powder, 1/2 teaspoon cardamom, 1/2 tea-spoon ginger, and 1/2 teaspoon salt in a bowl; set aside.
5 Combine 3/4 cup granulated sugar, mayonnaise, and 2 tablespoons butter in the bowl of a stand mixer fitted with the paddle attachment; beat on medium speed until well incorporated and smooth, 4 to 5 minutes, stopping to scrape down sides of bowl as necessary. Add eggs, 1 at a time, beating well after each addition. Beat in zest and vanilla until just combined.
6 Add flour mixture and sour cream alternately to granulated sugar mixture, beginning and ending with flour mixture, beating just until combined after each addition.
7 Arrange coated rhubarb pieces in a single layer on butter mixture in pan, including any excess sugar from bowl. Pour batter into pan; smooth with a spatula. Gently drop pan on counter several times to remove air bubbles. Bake at 350°F until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour.
8 Cool in pan on a wire rack 20 minutes. Run a knife around edge of cake to loosen it from sides of pan. Place a serving plate upside down on top of cake; carefully invert pan onto plate. Let stand until cake releases from pan, about 5 minutes; carefully remove pan. Sprinkle cake with thyme leaves. Serve with yogurt.
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