Spring is always the time for everything rhubarb – we love the red-green veggie here a lot! There is so much you can bake with it. Last year we started growing rhubarb at home and this year we can finally use it. So happy about it! In combination with berries, like this Rhubarb & Berry Upside Down Cake, you don’t need that much rhubarb actually – so whatever we can harvest this year will be enough I guess ;P It’s so great being able to use fruits and veggies you were cultivating at home!
In my childhood, it was quite normal to use veggies, fruits, and berries from our own garden. The first houses/apartments we lived in as a family back then – all of them had a large garden. Either directly attached to the house or somewhere close by. One apartment we lived in came with a shared community garden – several families in the neighborhood were responsible for a small section of that garden. In summer, you could harvest something almost every day and use it for cooking and baking. Of course, this also involved some work, but my mom was probably lucky here because her 5-year-old son liked to dig in the dirt ;P
Today, I’m more of a beneficiary of the little garden on our terrace. I am one of those farmers who let others work instead of doing the work himself ;P Someone else in our household is much more interested in digging and taking care of the plants. Fine with me! I follow the motto: if someone really wants to get their hands dirty, don’t stop them ;P
There is one exception – I take care of the rhubarb plant myself. It was my idea to get one, so it’s my responsibility I guess ;P If I only knew how much space these plants need… they get really humongous!
Anyway. I am babbling. Back to the cake. You don’t have to use homegrown rhubarb, of course. Get some stalks from the farmer’s market or supermarket, frozen berries are fine here as well. Fresh berries would be a bit of a waste to use anyway. The frozen ones are just as good as fresh ones, and you will not see any difference in the cake anyway. Everything is mashed together, baked upside down, and then served with some ice cream or vanilla custard… no way anybody can tell if the berries were fresh or frozen ;P
If you want more rhubarb recipes I can recommend my article with a lot of rhubarb recipes. Everything delicious you can do with rhubarb in spring.
INGREDIENTS / ZUTATEN
For the topping:
2 tbsp. butter
2 tbsp. brown sugar
1 tbsp. heavy cream
4.2 oz. (120g) fresh rhubarb, chopped
3.5 oz. (100g) fresh or frozen berries
For the batter:
3 oz. (85g) butter
1/2 cup (100g) sugar (or xylitol)
1 tsp. vanilla extract
2 large eggs
1 1/4 cups (160g) spelt flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup (180ml) milk
2 tbsp. jam (e.g. strawberry or raspberry)
Für den Belag:
2 EL Butter
2 EL brauner Zucker
1 EL Sahne
120g frischer Rhabarber, in Stücken
100g frische oder TK-Beeren
Für den Teig:
85g Butter
100g Zucker (oder Xylit)
1 TL Vanille Extrakt
2 Eier (L)
160g Dinkelmehl (Type 630)
1 1/2 TL Backpulver
1/4 TL Salz
180ml Milch
2 EL Marmelade (z.B. Erdbeere oder Himbeere)
DIRECTIONS / ZUBEREITUNG
1. Add the butter to a microwave-safe bowl and melt in the microwave – about 1 minute on high. Add the brown sugar and heavy cream and mix to combine. Continue heating up in the microwave in two to three 20-second intervals, mixing in between until you get a thick sauce. Set aside to cool down a bit.
2. Preheat the oven to 350°F (180°C). Grease an 8 inches (20cm) baking tin and line with a piece of baking parchment. Pour the sauce on top, spread evenly, and sprinkle the rhubarb and berries evenly on top. Set aside.
3. Add the butter, sugar (or xylitol), and vanilla extract to a large bowl and mix until light and fluffy. Add the eggs, one after another, and mix well after each addition. Mix the flour with baking powder and salt, add together with the milk to the bowl and until just combined. Add the jam and fold in. Pour the batter on top of the rhubarb and berries, smooth out the top and bake for about 35-45 minutes or until a toothpick inserted into the center of the cake comes out clean. Take out of the oven and let cool down for about 10 minutes, then loosen the cake from the baking tin and invert it onto a serving plate. Serve warm or cooled down with some vanilla ice cream or whipped cream.
1. Die Butter in eine hitzebeständige Schüssel geben und in der Mikrowelle schmelzen lassen – etwa 1 Minute auf höchster Stufe. Zucker und Sahne unterrühren und dann in 2-3 Intervallen von jeweils etwa 20 Sekunden weiter erhitzen und zwischendurch umrühren, bis eine dicke Sauce entsteht. Zur Seite stellen und etwas abkühlen lassen.
2. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine 20cm (8 inches) Backform einfetten und mit einem Stück Backpapier auslegen. Die Sauce darauf verteilen und den Rhabarber und die Beeren gleichmäßig darüber streuen. Zur Seite stellen.
3. Butter, Zucker (oder Xylit) und Vanille Extrakt in eine große Schüssel geben und auf höchster Stufe hell und luftig aufschlagen. Die Eier nacheinander dazugeben und jeweils gut unterrühren. Mehl, Backpulver und Salz mischen und zusammen mit der Milch in die Schüssel dazugeben, bis alles gut vermischt ist. Die Marmelade dazugeben und kurz unterheben. Den Teig auf den Rhabarber und die Beeren gießen, glatt streichen und etwa 36-45 Minuten backen – mit einem Zahnstocher testen, ob noch Teig kleben bleibt und den Kuchen erst herausholen, wenn dieser sauber herauskommt. Kuchen aus dem Ofen nehmen und etwa 10 Minuten in der Form abkühlen lassen, dann den Kuchen mit einem Messer vom Rand lösen und auf eine Servierplatte stürzen. Leicht warm oder abgekühlt mit etwas Eis oder Schlagsahne servieren.
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Here is a version of the recipe you can print easily.
Print
Rhubarb & Berries Upside Down Cake
- Prep Time: 00:15
- Cook Time: 00:45
- Total Time: 01:30
- Yield: 8 1x
- Category: Cakes
- Cuisine: International
- Diet: Vegetarian
Description
Super easy to prepare and extremely delicious: Rhubarb Berries Upside Down Cake. You can use fresh or frozen rhubarb and berries here.
Ingredients
For the topping:
2 tbsp. butter
2 tbsp. brown sugar
1 tbsp. heavy cream
4.2 oz. (120g) fresh rhubarb, chopped
3.5 oz. (100g) fresh or frozen berries
For the batter:
3 oz. (85g) butter
1/2 cup (100g) sugar (or xylitol)
1 tsp. vanilla extract
2 large eggs
1 1/4 cups (160g) spelt flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup (180ml) milk
2 tbsp. jam (e.g. strawberry or raspberry)
Instructions
1. Add the butter to a microwave-safe bowl and melt in the microwave – about 1 minute on high. Add the brown sugar and heavy cream and mix to combine. Continue heating up in the microwave in two to three 20-second intervals, mixing in between until you get a thick sauce. Set aside to cool down a bit.
2. Preheat the oven to 350°F (180°C). Grease an 8 inches (20cm) baking tin and line with a piece of baking parchment. Pour the sauce on top, spread evenly, and sprinkle the rhubarb and berries evenly on top. Set aside.
3. Add the butter, sugar (or xylitol), and vanilla extract to a large bowl and mix until light and fluffy. Add the eggs, one after another, and mix well after each addition. Mix the flour with baking powder and salt, add together with the milk to the bowl and until just combined. Add the jam and fold in. Pour the batter on top of the rhubarb and berries, smooth out the top and bake for about 35-45 minutes or until a toothpick inserted into the center of the cake comes out clean. Take out of the oven and let cool down for about 10 minutes, then loosen the cake from the baking tin and invert it onto a serving plate. Serve warm or cooled down with some vanilla ice cream or whipped cream.
Notes
Enjoy baking!
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