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Martha's rhubarb upside-down cake
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Prep Time:
25 minutes
Cook Time:
75 minutes
Total Time:
100 minutes
Martha Stewart's stunning rhubarb upside-down cake showcases the elegant tang of rhubarb.
Ingredients:
  • 60g unsalted butter, melted
  • 125.00 ml plain flour
  • 53.75 gm caster sugar
  • Large pinch of salt
  • 1 1/2 bunches rhubarb, trimmed (see notes)
  • 161.25 gm caster sugar
  • 60g unsalted butter, at room temperature, finely chopped
  • 375.00 ml plain flour
  • 6.00 gm baking powder
  • 1.20 gm salt
  • 130g unsalted butter, extra, at room temperature
  • 215.00 gm caster sugar, extra
  • 1/2 tsp orange rind, finely grated
  • 21.00 gm fresh orange juice
  • 2 large eggs
  • 235.00 gm sour cream
Instructions:
  • Preheat the oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm round cake pan and line it with baking paper on the base and sides.
  • Create the topping by mixing together butter, flour, sugar, and salt until blended.
  • Prepare the rhubarb by cutting it on a sharp angle into 4cm lengths. Combine the rhubarb and sugar in a bowl, toss to coat, and let it sit for 2 minutes. Toss again. Scatter chopped butter on the base of the pan and spread the rhubarb mixture over it.
  • In a bowl, mix together flour, baking powder, and salt. Use an electric mixer to cream extra butter and extra sugar until pale and fluffy. Mix in orange rind and juice. Add eggs one at a time, mixing until just combined. Scrape down the bowl. Gradually mix in flour mixture on low speed in 3 parts, alternating with sour cream. Mix until smooth. Spoon batter over rhubarb, spreading gently. Sprinkle crumble topping evenly over the batter.
  • Bake for 1 hour and 15 minutes or until a skewer inserted in the center comes out clean and the top springs back when touched. Cool in the pan for 10 minutes, then transfer onto a wire rack to cool completely. Serve warm or at room temperature.

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