Rhubarb Upside-Down Cake
Chef Valerie Morrison
Keep a close eye on the first step or you will burn your caramel. Keep the heat low, the spoon stirring, and remove the pot from heat as soon as desired texture is achieved. A tasty and tart finish to any gathering.
1/3 cup (80 mL) butter
1 cup (250 mL) brown sugar
2 cups (500 mL) rhubarb, cut in 1 in (3 cm) pieces
1 1/2 cup (350 mL) flour
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) salt
1/3 cup (80 mL) butter
3/4 cup (180 mL) sugar
2 eggs
1/2 tsp (2 mL) vanilla extract
1/2 cup (125 mL) milk
1/2 cup (125 mL) pecans, chopped
Preheat oven to 350 F (180 C). Melt butter and brown sugar in a 9 in round (23 cm) pan and stir until smooth to create a caramel; spread evenly over bottom of the pan. Arrange rhubarb evenly over the caramel and set aside.
To prepare the batter, sift together the flour, baking powder, and salt, and set aside. Cream together the butter and the sugar until light and fluffy; add the eggs one at a time, beating well after each addition. Stir in vanilla. Add the dry ingredients and milk alternately, and stir until just combined. Stir in the pecans and pour over the rhubarb.
Place in the oven and bake for 20 to 25 minutes or until the cake springs back when touched. Remove from oven and cool 10 minutes before turning it out onto a serving tray.
Serve with whipped cream or ice cream.
source: "Emerald Lake Lodge", alive #305, March 2008
