Cast Iron Rhubarb Upside-Down Cake

Rhubarb cake is a delightful dessert that celebrates the tart and tangy flavor of rhubarb in a moist and tender cake. The tartness of the rhubarb is balanced by the sweetness of the cake, creating a harmonious blend of flavors that is both refreshing and comforting. Whether enjoyed as a simple snack with a cup of tea or dressed up with a dollop of whipped cream or vanilla ice cream for dessert, rhubarb cake is a beloved springtime indulgence that delights the taste buds with its unique and delicious taste.

Cast Iron Rhubarb Upside-Down Cake

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Dessert

Servings 8 servings

Equipment

• 1 10-inch cast iron skillet

Ingredients

  

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Rhubarb Topping

• 4 cups rhubarb cut into 1/2 inch cubes
• 3/4 cup sugar
• 3 tbsp butter
• 1 tsp fresh lemon juice
• 1 tsp vanilla
• pinch of salt

Almond Flour Cake

• 4 eggs
• 1/4 cup olive oil
• 3/4 cup maple syrup, agave syrup, or honey
• zest from one lemon
• 1/4 cup lemon juice
• 2 tsp vanilla
• 1/2 tsp cardamon
• pinch salt
• 1 tsp baking soda
• 3 cups finely ground almond flour

Instructions

 

• Preheat oven to 350 degrees F.
• Over medium heat, melt butter into a well-seasoned, 9-10 inch cast iron skillet, and brush the sides with it. Add rhubarb, 1/2 cup sugar, lemon juice, vanilla and pinch salt and simmer for 2-3 minutes, just until combined and sugar has dissolved. Turn the heat off. Do not cook rhubarb all the way through.
• In a medium bowl, whisk the eggs with olive oil and honey. Add the lemon juice, lemon zest, vanilla, and cardamon, and salt.
• Whisk in the baking powder and the almond flour a little at a time. You will have a very sticky batter at this point.
• Make sure the edges of the skillet are greased with butter. Pour batter over rhubarb in the cast iron skillet and place in a preheated oven, middle rack for 30-45 minutes.
• While baking, make sure to have ready what you plan to flip the cake onto. At 30 minutes, check for doneness by inserting a toothpick or skewer into the middle of the cake. If it comes out clean, it is done. If not, continue baking longer, and check again every 5-7 minutes. Pull from the oven, let sit 5 minutes, run a sharp knife around the edges, then place a cake platter or cake stand over the skillet, and invert, gently tapping the bottom of the skillet so it releases.
• Serve with vanilla ice cream or whipped cream.

Keyword Cake, Rhubarb, Rhubarb Cake

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