Guest Author - Anita Burroughs

Rhubarb Upside-Down Cake

If you’ve never tried rhubarb before, do yourself a huge favor and check it out. Rhubarb is a fruit that is cooked before it is eaten, and makes for heavenly desserts and condiments. Rhubarb is in season right now, and you’ll find it in most major supermarkets in the produce section; it looks like a large red stalk of celery. Simply trim off the ends and peel away the toughest outer layer of fiber, and you’re good to go. Rhubarb is simply divine when sweetened and cooked, and many liken it to their favorite flavor of red jam.

This upside down cake is one of my favorite cake recipes. You’ll need a cast iron pan to create this dish. However, please be aware that many glass top stove manufacturers do not recommend utilizing cast iron pans on its products. I have a glass top stove in my house, and usually wait until I can make this cake at a friend’s house, rather than risk damaging my stove. The cast iron pan will scratch many glass top stoves.

Here is the recipe:

For topping
1/2 stick (1/4 cup) unsalted butter
3/4 cup plus 2 tablespoons packed light brown sugar
1 1/2 pounds trimmed rhubarb
For cake
1 teaspoon anise seeds
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
2/3 cup granulated sugar
1/2 teaspoon vanilla
2 large eggs
1/2 cup well-shaken buttermilk
1/4 cup milk
Directions

First, you’ll make the topping for the cake. In a cast iron skillet that is approximately ten inches in diameter, melt the butter over medium heat. Wait until the butter “foam” settles down, and then reduce the heat to low. Then, sprinkle the brown sugar all over the bottom of the skillet and heat it for three minutes. Do not stir or disturb the sugar while it heats. Don’t be concerned if all of the butter does not melt.

Take the skillet off of the heat. Cut one inch pieces of rhubarb crosswise, cutting enough to measure three cups. Arrange the rhubarb rounded sides down in just one layer over the cooked brown sugar. You can do a simple circle that you continue to fill in with rhubarb, or try something really creative if you are artistic. Then, preheat your oven to 350 degrees.
Now, you’ll make the cake.
First, finely ground the anise seeds. You can use a coffee/spice grinder, or a mortar and pestle. Then, sift together the anise, flour, baking powder, baking soda, and salt. Take another bowl, and with an electric mixer beat together the butter and sugar until it is fluffy, and then beat in the vanilla. Now add your eggs one at a time, making sure they are well blended after each addition. Add about a third of your flour with the mixer on low speed. Then begin adding some of the buttermilk and milk, alternating with the rest of the flour; begin and end with adding the flour. Stop as soon as the mixture is blended, as you do not want to over-beat the cake batter.
Spoon the batter over the rhubarb in your skillet, spreading evenly (be careful not to disturb rhubarb). Bake the cake in middle of oven until golden, about 45 minutes, or until toothpick or other tester comes out clean. Cool the cake in skillet on a rack for at least 15 minutes.
Run a thin knife around edge of skillet and invert a plate over skillet. Keeping the plate and skillet firmly pressed together, invert the cake onto plate. Carefully remove the skillet and serve the cake warm or at room temperature. I find it difficult to invert the cake alone, and always enlist my husband to help ensure that the cake does not go flying!