Rhubarb Anise Upside Down Cake Food

RHUBARB ANISE UPSIDE-DOWN CAKE

Steps:

• Make topping:
• In a well-seasoned 10-inch cast-iron skillet melt butter over moderate heat until foam subsides and reduce heat to low. Sprinkle brown sugar evenly onto bottom of skillet and heat, undisturbed, 3 minutes (not all brown sugar will be melted). Remove skillet from heat. Cut enough rhubarb crosswise into 1-inch pieces to measure 3 cups and decoratively arrange, rounded sides down, in one layer over brown sugar.
• Preheat oven to 350°F.
• Make cake:
• With a mortar and pestle or in an electric coffee/spice grinder finely grind anise seeds. Into a bowl sift together anise, flour, baking powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and sugar until light and fluffy and beat in vanilla. Add eggs 1 at a time, beating well after each addition. With mixer on low speed add flour mixture alternately in batches with buttermilk and milk, beginning and ending with flour mixture and beating until just combined (do not overbeat).| Spoon batter over rhubarb in skillet, spreading evenly (be careful not to disturb rhubarb), and bake cake in middle of oven until golden, about 45 minutes, or until a tester comes out clean. Cool cake in skillet on a rack 15 minutes.
• Run a thin knife around edge of skillet and invert a plate over skillet. Keeping plate and skillet firmly pressed together, invert cake onto plate. Carefully remove skillet and serve cake warm or at room temperature.

RHUBARB UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350 degrees F. Grease a 9-inch square baking pan with nonstick spray.
• Combine the rhubarb, sugar, honey, lemon juice, thyme, cinnamon, ginger, salt and vanilla bean paste. Allow to sit at room temperature for about 1 hour.
• Prepare the cake mix according to the box instructions. Place the rhubarb mixture into the bottom of the pan, reserving half of the juices and adding the other half to the pan. Spread rhubarb and juices evenly, then pour cake batter over the rhubarb.
• Bake until golden, 50 minutes to 1 hour. Let cool at least 10 minutes, then invert onto a cutting board. Serve warm with the whipped cream and reserved rhubarb liquid.

RHUBARB UPSIDE-DOWN CAKE

Steps:

• Place rhubarb in a greased 10-in. cast-iron or other heavy ovenproof skillet. Combine sugar, flour and nutmeg; sprinkle over rhubarb. Drizzle with butter; set aside. For batter, in a large bowl, beat the butter and sugar until blended. Beat in the egg. Combine the flour, baking powder, nutmeg and salt. Gradually add to egg mixture alternately with milk, beating well after each addition., Spread over rhubarb mixture. Bake at 350° until a toothpick inserted in the center comes out clean, about 35 minutes. Loosen edges immediately and invert onto a serving dish. Serve warm. If desired, serve with whipped cream.

HOMEMADE RHUBARB UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 325°. In a small bowl, combine brown sugar and butter. Spread into a greased 10-in. cast-iron or other ovenproof skillet. Layer with rhubarb; sprinkle with sugar. Set aside., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , In a small bowl, beat egg whites and cream of tartar on medium speed until stiff peaks form. Gradually fold into creamed mixture, about 1/2 cup at a time. Gently spoon over rhubarb. , Bake until cake springs back when lightly touched, 40-50 minutes. Cool for 10 minutes before inverting onto a serving plate. Serve warm, with whipped cream or ice cream if desired.

BANANA UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350 degrees.
• Make the topping: In an oven-safe 10-inch skillet, melt butter over medium heat. Add the brown sugar, lemon juice and salt, and whisk until the brown sugar melts, 1 to 2 minutes.
• Let cook, whisking constantly, until the mixture starts to smell like caramel and darkens slightly, about 1 minute longer. (Don't walk away, or the mixture may burn.) The mixture will clump and separate, but that's OK.
• Add bananas and nuts, gently tossing to coat with the caramel. Remove from heat and arrange fruit into an even layer on bottom of skillet. Ignore any sugar clumps; they will dissolve during baking.
• Make the cake: In a large bowl, whisk together the melted butter, sugar, vanilla and lemon zest until thoroughly combined. Whisk in eggs, one at a time. Add sour cream and whisk until well mixed. Sprinkle in baking powder, salt and baking soda into the batter, one at a time, and whisking vigorously after each addition.
• Using a rubber spatula, gently fold in flour until just incorporated. The mixture will be lumpy, but that's OK. Don't overmix. Scrape batter into the skillet over the fruit and spread evenly.
• Bake until surface is deeply browned all over (with darker brown edges) and the fruit is lightly bubbling around the sides of the skillet, about 35 to 45 minutes, rotating halfway through. A toothpick inserted into cake will come out clean.
• Once the cake is out of the oven, immediately run a butter knife or offset spatula around the edge of the skillet. Let sit for 10 to 15 minutes to cool slightly. Carefully invert cake into serving platter. If some fruit or nuts stick to bottom of skillet, gently remove them using an offset spatula or knife and place them back onto cake. Let the cake cool until the fruit topping sets, at least 30 minutes to 1 hour, before serving. Cake is best served on the day it is baked.

RHUBARB UPSIDE DOWN CAKE

Steps:

• In a bowl, combine rhubarb, cornstarch and Muscovado sugar. In another bowl, sift the cake flour, baking powder and salt and set aside.
• In a small skillet, mix the brown sugar and 50 g of butter. Place over medium heat and stir until smooth and bubbling. Keep warm.
• With a hand held mixer beat 230 g butter and caster sugar until light. Add lemon zest and vanilla extract. Cream until light and fluffy, scraping down sides often.
• Add eggs, one at a time. Mix to combine after each addition.
• Beat in the sour cream and lemon juice (it may look curdled at this point). Add the flour mixture, 1/3 cup at a time, until combined.
• Line bottom and sides of 9-inch spring-form pan with parchment paper. Wrap two layers of foil in the pan and place it on a baking sheet (to prevent leaking).
• Pour the brown sugar mixture into the prepared spring-form pan, then add the rhubarb. Pour the batter over everything, smoothing it over.
• Bake the cake in the oven at 160?C for 1 hour or until a cake tester comes out clean.
• Cool (with the foil turned down a bit) on a wire rack for only 15 minutes. Run a knife around the cake, place a plate on top and turn it upside down. Removed the foil and released the spring-form sides carefully.
• Cool completely before serving.

RHUBARB UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°F.
• Place rhubarb in a greased 10-inch cast iron skillet.
• Mix sugar, flour and nutmeg for topping and sprinkle over rhubarb.
• Drizzle with 1/4 cup of melted butter.
• In a separate bowl, mix flour, sugar, baking powder, salt, and nutmeg.
• Add butter, milk, and egg and beat until smooth.
• Spread batter over rhubarb mixture.
• Bake for 35 minutes, or until toothpick in center comes out clean.
• Loosen edges immediately and invert onto serving dish.
• Serve warm.