STRAWBERRY RHUBARB UPSIDE-DOWN CAKE
Whenever I bake for a specific individual I really feel like I need to step up my game. In this case, especially, since Jenn's a big foodie. I felt like a recipe that required flipping anything upside down and praying it doesn't break in two or crash to the floor would definitely have a wow factor. And, generally speaking, I'm horrible at deciding to bake anything that's easily transportable in order to get it into the office. On a number of occasions Garrett has had to rig up some device made out of shoe boxes, aluminum foil, and wire hangers in order to carry various baked goods across a very large school campus. Turns out, I was able to easily turn this cake upside down and get into the office precut on a single plate without any tragic events. Plus, it was a really tasty tangy-sweet-spiced cake that stayed super moist, even when left uncovered all day (although the redness will fade a bit overnight).
There are a few other dinners I made this week that I didn't have the time to photograph, but are definitely blog-worthy. So, if you came back looking for something healthy, look forward to vegetarian bi bim bop and fish taco salad next week...after Bree's bachelorette party in NYC!
Cake Ingredients (made two 8x8 square pans, and probably one 9x13 pan):
Original recipe at Cook Sister
- 1/2 cup butter
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 2 eggs
- 1 tsp. vanilla
- 2 cups flour
- 1/2 tsp. cinnamon
- 1/4 tsp. ground ginger
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1 cup greek yogurt
- 2 1/2 stalks of rhubarb, chopped
- 1/4 cup butter, melted
- 1 cup packed brown sugar
- 2 cups thinly sliced strawberries
- 2 1/2 stalks of rhubarb, finely chopped and tossed lightly in flour
Get all your strawberries and rhubarb chopped up and ready to go.
Layer the dish with your topping, first evenly coating the bottom with the melted butter then adding an even layer of the brown sugar. Press in your strawberries (for this I found that an overlapping design, rather than simple rows, came out better). Then, spread an even layer of the finely chopped rhubarb, pressing into the sugar as much as possible.
In a separate bowl, mix the dry ingredients (flour, cinnamon, ginger, baking soda, and baking powder). In the mixer, alternate incorporating portions of the flour and the yogurt until the batter comes together (I did this in three rounds of flour then yogurt).
Finally, stir in the floured rhubarb gently. Spread this on top of the toppings in the pan, but don't worry about making this too even. The batter is thick so I ended up sort of using my hands to dab and spread the batter as evenly as I could without disturbing the toppings.
Bake uncovered for 30 minutes, then cover with aluminum foil and bake for another 30 minutes or until a toothpick comes out clean.