Rhubarb Upside-Down Cake

Introduction & Inspiration: A Tangy Surprise in a Sweet Upside-Down Cake

Rhubarb Upside-Down Cake is a delightful dessert, showcasing the vibrant tartness of rhubarb in a beautiful, caramelized presentation. It’s a perfect springtime or early summer treat, balancing the sweetness of the cake with the tang of the fruit.

My inspiration for this adapted Rhubarb Upside-Down Cake, as with all these pickle-infused recipes, stems from a fascination with unexpected flavor combinations. I enjoy the challenge of finding harmony between seemingly contrasting ingredients, and the idea of introducing pickle-inspired elements to this already tart and sweet cake seemed like a particularly intriguing culinary puzzle.

This is not about making a “pickle cake.” We’re not adding pickle slices to the batter or caramel. Instead, we’re focusing on subtle and creative ways to incorporate pickle-inspired elements that add a hint of savory complexity, playing off the tartness of the rhubarb and the sweetness of the cake.

It’s about pushing culinary boundaries.

We’ll be using techniques that create a surprising and delightful flavor counterpoint, transforming a familiar dessert into a memorable culinary experience.

Nostalgic Appeal: A Classic Cake, Reimagined

Upside-down cakes, with their visually appealing fruit layer baked on the bottom and revealed when flipped, often evoke a sense of nostalgia. They’re a classic dessert that’s both comforting and visually impressive.

Rhubarb, with its distinctive tart flavor, adds a unique and refreshing element to this classic cake. It’s a fruit that’s often associated with springtime and home baking.

Adding a “pickle twist” to this Rhubarb Upside-Down Cake might seem unconventional, but it’s a way to create a new and exciting culinary experience while still tapping into that familiar comfort and nostalgia.

It’s about taking a beloved classic and adding a touch of playful surprise, creating a cake that will spark conversation and delight your taste buds (and perhaps lead to a few moments of delightful confusion, followed by appreciation!).

Homemade Focus: Baking from Scratch, with Care

While you could certainly use shortcuts like a boxed cake mix, there’s a unique satisfaction that comes from making this Rhubarb Upside-Down Cake entirely from scratch.

This homemade focus is all about embracing the process of baking. It’s about using high-quality ingredients, taking the time to follow the steps carefully, and enjoying the reward of a beautifully baked and flavorful cake.

It’s a departure from convenience foods. It’s about connecting with the ingredients, understanding the baking process, and creating something truly special in your own kitchen. The results will speak for themselves.

And the aroma that fills your home as the cake bakes, with its blend of spices, rhubarb, and caramel? That’s a sensory experience that’s worth the effort alone.

Flavor Goal: Tart, Sweet, Buttery, and Subtly Tangy

The flavor goal of this adapted Rhubarb Upside-Down Cake is a harmonious blend of tart, sweet, buttery, and subtly tangy notes. We want the tartness of the rhubarb and the sweetness of the caramel and cake to be prominent, with a nuanced undercurrent that adds depth and intrigue.

The rhubarb layer will be vibrant and tangy, its tartness mellowed by the caramel. The cake itself will be moist and tender, with a hint of spice from the ginger.

Our “pickle twist” will introduce a subtle layer of savory complexity that complements the other flavors without overpowering them. It’s about creating a flavor profile that’s both familiar and surprisingly delightful. It is a dance of flavours.

Ingredient Insights: Balancing Tartness, Sweetness, and Tang

Let’s break down the ingredients, highlighting both the traditional elements and our pickle-inspired additions. This is where we build our unique flavor profile.

• Baking Spray with Flour: For greasing the cake pan and preventing sticking.
• Rhubarb: fresh is best.
• Granulated Sugar: Sweetens the rhubarb layer and the cake batter.
• Cornstarch: Helps to thicken the rhubarb juices during baking.
• Unsalted Butter: Adds richness and flavor to both the rhubarb layer and the cake batter.
• Light Brown Sugar: Adds sweetness and a hint of molasses flavor to the rhubarb layer.
• Honey: Adds sweetness and a subtle floral note to the rhubarb layer.
• Kosher Salt: Balances the sweetness and enhances the other flavors.
• Orange Juice & Orange Zest: Adds brightness and citrusy notes that complement the rhubarb.
• Vanilla Extract: Enhances the other flavors.
• Large Eggs: Add richness, structure, and moisture to the cake batter.
• All-Purpose Flour: The base of our cake batter, providing structure.
• Baking Powder & Baking Soda: Leavening agents that help the cake rise.
• Ground Ginger: Adds a warm, spicy note that complements the rhubarb.
• Sour Cream: Adds moisture and a slight tang to the cake batter.
• Pickle Brine (NEW!): Used to soak rhubarb and pecans.
• Ice Cream or Whipped Cream: For serving.

Pickle-Inspired Additions:

• Dill Pickle Powder (NEW!): We’ll add a tiny amount of dill pickle powder (made from finely ground freeze-dried dill pickles) to the cake batter for a subtle hint of pickle flavor.
• Pickle-Brined Rhubarb (NEW!): We’ll soak some of the rhubarb.
• Pickle-Brined Pecans (NEW!): Instead of regular chopped pecans, we’ll use pickle-brined pecans for a more pronounced (but still complementary) pickle flavor. We’ll soak pecan halves in a mixture of dill pickle brine and water before chopping and adding them to the topping.
• Finely Chopped Fresh Dill (NEW! – Optional Garnish): A sprinkle of fresh dill over the finished cake adds a fresh, herby note and visual appeal.
• Dill Pickle Relish (NEW! – Optional Accompaniment):

Essential Equipment

You don’t need a lot of fancy equipment to make this Rhubarb Upside-Down Cake. Just a few basic baking tools will do:

• 9-inch Round Cake Pan: For baking the cake.
• Parchment Paper: For lining the bottom of the cake pan.
• Large Bowl: For mixing the rhubarb filling and for the cake batter.
• Small Bowl: For whisking together the dry ingredients for the filling and the cake batter.
• Medium Stainless-Steel Skillet: For making the caramel layer.
• Whisk: For whisking ingredients.
• Stand Mixer or Handheld Mixer: For making the cake batter.
• Measuring Cups and Spoons: For accurate measurement of the ingredients.
• Rubber Spatula: For stirring and spreading.
• Offset Spatula: For spreading the cake batter.
• Wire Rack: For cooling the cake.
• Serving Plate: For inverting and serving the cake.
• Small Bowls (for brining): For the rhubarb and pecans.
• Food Processor or Spice Grinder (Optional): For making dill pickle powder.

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements, including our pickle-inspired modifications:

• Baking spray with flour

For the Filling:

• 3 cups sliced fresh rhubarb, divided (1 1/2 cups for brining)
• 1/4 cup dill pickle brine
• 1/4 cup water
• 3 cups thickly sliced strawberries
• 1 teaspoon grated fresh ginger
• ½ teaspoon ground cinnamon
• ¾ cup packed light brown sugar
• ¼ cup all-purpose flour
• ½ teaspoon kosher salt

For the Topping:

• 1 cup all-purpose flour
• 1 cup rolled oats
• ½ cup packed light brown sugar
• ½ cup granulated sugar
• Pinch of kosher salt
• ½ cup chopped pecans, with 1/4 cup set aside
• 1/4 cup dill pickle brine
• 1/4 cup water
• 1/8 teaspoon dill pickle powder
• 1 ½ sticks (¾ cup) cold salted butter, cubed, plus ¼ cup melted
• 2 tablespoons honey
• 1 tablespoon orange juice
• 1 teaspoon orange zest.
• 1 teaspoon vanilla extract
• 2 large eggs, room temperature
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ¾ teaspoon ground ginger
• ½ teaspoon baking soda
• ½ cup sour cream, room temperature
• Ice cream or whipped cream, to serve
• Finely chopped fresh dill for garnish (optional).
• Dill Pickle Relish (optional)

Step-by-Step Instructions

Let’s get baking! I’ll guide you through each step, incorporating our pickle-inspired modifications.

Step 1: Prepare the Pickle-Brined Rhubarb and Pecans (Optional, but Recommended). In a small bowl, combine 1/4 cup dill pickle brine and 1/4 cup water. Add 1 1/2 cups of the sliced rhubarb. In another small bowl, combine 1/4 cup dill pickle brine, 1/4 cup water, and 1/4 cup of pecans. Let both sit at room temperature.

Step 2: Preheat Oven and Prepare Pan. Preheat the oven to 350°F (175°C). Spray a 9-inch round cake pan with baking spray with flour. Line the bottom of the pan with parchment paper; do not spray again.

Step 3: Combine Rhubarb, Strawberries, Ginger, and Cinnamon. Drain the brined rhubarb very well. For the filling: Combine the remaining, non-brined rhubarb, strawberries, ginger, and cinnamon and toss in a large bowl.

Step 4: Combine Dry Ingredients for Filling. Whisk together the brown sugar, flour, and salt in a small bowl.

Step 5: Combine Filling Ingredients. Add the dry ingredients to the rhubarb mixture and mix well. Add the drained, brined rhubarb.

Step 6: Make the Caramel. In a medium stainless-steel skillet, melt ¼ cup of butter over medium heat; stir in the brown sugar, honey, and ¼ teaspoon salt. Bring the mixture to a simmer; cook until the sugar is melted and fragrant, about 3 minutes.

Step 7: Add Orange Juice. Slowly pour in the orange juice, whisk until combined and smooth.

Step 8: Pour Caramel over Rhubarb. Pour the caramel over the rhubarb in the prepared pan.

Step 9: Make the Cake Batter – Cream Butter and Sugar. In the bowl of a stand mixer, beat the remaining ½ cup of butter, remaining 1 cup of granulated sugar, orange zest, dill pickle powder, and vanilla at medium speed until creamy, 2 to 3 minutes, stopping occasionally to scrape the sides of the bowl.

Step 10: Add Eggs. Add the eggs, one at a time, beating well after each addition.

Step 11: Whisk Dry Ingredients. In a medium bowl, whisk together the flour, baking powder, ginger, baking soda, and the remaining ½ teaspoon of salt.

Step 12: Alternate Adding Dry Ingredients and Sour Cream. Gradually add the flour mixture to the butter mixture alternately with the sour cream, beginning and ending with the flour mixture, beating just until combined after each addition.

Step 13: Spread Batter over Rhubarb. Carefully dollop the batter onto the rhubarb and gently spread it with an offset spatula, making sure not to press too hard or move the rhubarb.

Step 14: Bake. Bake for 30 minutes.

Step 15: Add Foil Tent. Place a piece of foil on top of the cake to prevent excess browning

Step 16: Continue Baking. and bake until a wooden pick comes out clean, 15 to 20 minutes more.

Step 17: Cool. Remove the foil and let the cake cool in the pan on a wire rack for 10 minutes.

Step 18: Invert Cake. Run a knife around the sides of the cake to loosen; carefully invert the cake onto a serving plate, removing the parchment.

Step 19: Cool and Serve. Let cool. Serve warm, room temperature, or cold with ice cream or whipped cream. Garnish with fresh dill, if desired. Offer dill pickle relish on the side (optional).

Troubleshooting

Here’s how to address some common problems:

Problem: Cake is dry. Do not overbake.

Problem: Caramel is too hard/runny. Adjust cooking time of the caramel.

Problem: Rhubarb is too tart. Add more sugar to the filling.

Problem: Pickle flavor is too strong/not strong enough. Adjust pickle powder, and rhubarb and pecan brining times in future batches.

Tips and Variations

Here are some extra tips and creative variations to customize your Rhubarb Upside-Down Cake:

Tip 1: Use Fresh, Ripe Rhubarb. The quality of the rhubarb will significantly impact the flavor of the cake.

Tip 2: Don’t Overmix the Batter. Overmixing can result in a tough cake.

Tip 3: Let the Cake Cool Before Inverting. This will help prevent the cake from sticking to the pan.

Variation 1: Add Other Fruits. You can substitute other fruits, such as raspberries, blueberries, or peaches, for some or all of the strawberries.

Variation 2: Add a Streusel Topping. Instead of just dotting the top with butter, you can make a streusel topping with flour, butter, sugar, and spices.

Variation 3: Use a Different Spice. Experiment with adding other spices, such as cardamom, nutmeg, or allspice, to the cake batter.

Variation 4: Add some lemon zest to the batter.

Serving and Pairing Suggestions

This adapted Rhubarb Upside-Down Cake is a delightful dessert that’s perfect for:

Serving Suggestion 1: Spring and Summer Gatherings. A refreshing and flavorful cake that’s perfect for warmer weather.

Serving Suggestion 2: Dessert. Serve it warm, at room temperature, or cold.

Serving Suggestion 3: Brunch. A delicious addition to a brunch spread.

Serving Suggestion 4: Potlucks and Parties. A crowd-pleasing dessert that’s easy to transport and serve.

Pairing Suggestion 1: Ice Cream. Vanilla, strawberry, or even a tangy buttermilk ice cream would be delicious.

Pairing Suggestion 2: Whipped Cream. A dollop of lightly sweetened whipped cream complements the tartness of the rhubarb.

Pairing Suggestion 3: Coffee or Tea. A warm beverage is a perfect accompaniment to this comforting cake.

Pairing Suggestion 4: A glass of sweet white wine.

Nutritional Information

This recipe is a dessert, and should be eaten in moderation.

• Calories: 300-400 per slice (depending on size and ingredients)
• Fat: 15-25g
• Saturated Fat: 8-15g
• Sodium: Variable, depending on the added salt and pickle powder
• Carbohydrates: 40-50g
• Sugar: 25-35g
• Protein: 3-5g

These are estimates. Actual values will vary. This cake is primarily a source of carbohydrates and sugar, with a significant amount of fat.

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Recipe Summary and Q&A

Let’s wrap up with a concise summary and answers to some frequently asked questions:

Summary: We brine some rhubarb slices and chopped pecans in separate pickle brine solutions. We combine rhubarb (brined and regular), strawberries, ginger, cinnamon, brown sugar, flour, and salt for the filling. We make a caramel with butter, brown sugar, honey, salt, and orange juice, and pour it over the rhubarb in a prepared cake pan. We make a cake batter with butter, sugar, orange zest, vanilla, eggs, flour, baking powder, ginger, baking soda, salt, and sour cream, adding a touch of dill pickle powder. We spread the batter over the rhubarb and caramel, bake, cool, and invert. We serve, optionally, with ice cream, whipped cream, dill pickle relish and fresh dill.

Q&A:

Q: Can I make this cake without the pickle-inspired additions? A: Absolutely! You can omit the dill pickle powder and the pickle-brined rhubarb and pecans and make a traditional Rhubarb Upside-Down Cake.

Q: Can I use frozen rhubarb? A: Yes, you can use frozen rhubarb, but you may need to increase the baking time slightly. Thaw it and drain any excess liquid before using.

Q: Can I make this ahead of time? A: Yes, you can bake this cake a day or two in advance. Store it, covered, at room temperature or in the refrigerator.

Q: How long will leftovers last? A: Leftover cake can be stored in an airtight container at room temperature or in the refrigerator for up to 3-4 days.

Q: I don’t have a round cake pan. Can I use a different pan? Yes, a square pan can be used, but the baking time might vary.