Print Recipe

Rhubarb Blueberry Upside-Down Cake

Prep Time15 mins
Cook Time1 hr 20 mins
cooling2 d 40 mins
Total Time2 hrs 5 mins
Course: Dessert
Keyword: dessert, upside down cake

Ingredients

  • 1 1/4 cups unsalted butter at room temperature, + more to grease pans
  • 3 cups cubed rhubarb about 1/2 inch thick
  • 3/4 cup blueberries
  • 2 tsp. cornstarch
  • 1 ½ cups granulated sugar
  • ½ cup dark brown sugar
  • 2 cups flour sifted
  • 1 teaspoons baking powder
  • 1/2 tsp. baking soda
  • ½ teaspoon fine sea salt
  • Zest of 1 large orange grated
  • 1 teaspoon vanilla extract
  • 1 tsp. almond extract
  • 4 large eggs
  • cup sour cream
  • 2 tsp. orange juice

Instructions

  • Heat oven to 325 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and sides of the pan. Wrap two layers of foil under the pan, and place it on a baking sheet.
  • In a medium bowl, mix rhubarb and blueberries, cornstarch and 1/2 cup granulated sugar.
  • Mix the brown sugar and 1/4 cup butter in a pan over medium heat. Whisk until smooth and bubbling for 2 minutes. Pour the brown-sugar mixture into the cake pan and set aside.
  • Sift together the flour, baking powder, baking soda and salt.
  • Whip 1 cup butter in a mixer for 2 minutes. Add remaining 1 cup sugar with orange zest, and cream together until it is light and fluffy, for 4 minutes. Add the vanilla and almond extract and mix well.
  • Add the eggs, one at a time. Mix in the sour cream and orange juice (it might look curdled). Slowly add in the flour, and mix on low for 2 minutes.
  • On top of the brown sugar mixture in the springform pan, spoon in the rhubarb & blueberry mixture and its juices. Next, spoon in the batter so it covers all of the rhubarb.
  • Bake for 1 hour and 15 minutes, or until the top of the cake is firm to touch, and a toothpick stuck in the middle comes out clean.
  • Place the pan on a wire rack, and cool for 20 minutes. Run a knife around the cake, place a plate on top of the pan and flip it upside-down. Release the cake from the pan while still warm or else it will stick. Allow to cool for another 15-20 minutes. Right before serving, dust with powdered sugar.

Notes

Both times I've made this recipe, it's a little soft in the center. BUT soft makes the cake delicious! Cook longer if you need to.