This is a quick recipe for an upside-down rhubarb cake that’s rustic. It’s really incredible tasting if you like the sweet-and-sour vibes of rhubarb. Additionally, it’s not so big, so it’s a great dessert for two people.
When it’s springtime, I am all about making rhubarb eighty zillion ways. this upside rhubarb cake for two is a small, petit dessert perfect for date night.
This cake is a light and airy cake, made with a lot of egg whites. The brightness from the rhubarb really comes through.
Pre-heat the oven to 350F. line and butter a 6″ baking pan
Mix the rhubarb with sugar and cornstarch, set aside.
Sift together flour and baking soda, set that aside, too.
In a KitchenAid mixer with a whisk attachment, whip the egg white and cream of tartar until soft peaks form. while continuing to beat, stream in the sugar about 1 tablespoon at a time. next, beat in the egg yolk
Fold in ⅓ of the flour mixture into the egg whites, and alternate with the milk until combined.
Pour the rhubarb into the bottom of the cake pan, and then pour the batter on top. bake for 25ish minutes, until a cake tester comes out clean.
Let the cake cool in the pan for 10 minutes, then run a knife around the edge of the pan to release it. then flip it on a serving plate!
I use these 6-inch layer cake pans and also swear by Wilton cake nonstick spray. It totally eliminates the need for parchment liners !!
Mimi Newman Upside down rhubarb cake for two
- 1 cup of chopped rhubarb
- 3 tablespoons of sugar
- 1 tablespoon of cornstarch
- 75 grams all purpose flour
- ½ teaspoon baking powder
- 1 large egg separated
- ⅛ teaspoon cream of tartar
- 100 grams caster sugar
- ¼ cup milk
- line and butter a 6″ baking pan
- mix the rhubarb with sugar and cornstarch, set aside
- pre heat the oven to 350F
- sift together flour and baking soda, set aside
- in a kitchenaid, whip the egg white and cream of tartar until soft peaks form. while continuing to beat, stream in the sugar about 1 tablespoon at a time. next, beat in the egg yolk
- fold in ⅓ of the flour mixture into the egg whites, and alternate with the milk until combined.
- pour the rhubarb into the bottom of the cake pan, and then pour the batter on top. bake for 25ish minutes, until a cake tester comes out clean.
- let the cake cool in the pan for 10 minutes, then run a knife around the edge of the pan to release it. then flip it on a serving plate!
This the perfect size for two people, and rhubarb is complemented with an airy light cake base.