Rhubarb Upside-Down Cornmeal Cake
Rhubarb Upside-Down Cornmeal Cake
Spice Profile: allspice, cinnamon, cloves, ginger, mace, nutmeg, organic orange and lemon zest, vanilla extract powder
This cake was inspired by and adapted from one found online here, at The Washington Post. As always, Paula at Stock+Spice has mixed us a custom spice for this one!
3/4 cup (1 1/2 sticks) unsalted butter
1/2 cup packed light brown sugar
2 stalks (about 1 1/2 cups) rhubarb, trimmed and cut into 2-inch pieces
1 cup all-purpose flour
3/4 cup cornmeal
1 1/2 teaspoon Stock+Spice rhubarb cake spice mix (the whole packet)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup buttermilk, or buttermilk substitute, (I used Greek yogurt), at room temperature
Position a rack in the middle of the oven and preheat to 350 degrees.
In a 10-inch cast-iron skillet, (see notes below if you’d prefer to bake this in a cake pan), melt the butter over medium-low to medium heat. Transfer 1/2 cup of the melted butter to a small bowl. Add the brown sugar to the remaining butter in the skillet and stir until just combined, about 1 minute; spread into an even layer and remove from the heat.
Arrange the rhubarb slices, rounded-side down, into the sugar in an even layer without overlapping, trimming the rhubarb as needed to fit.
In a medium bowl, whisk together the flour, cornmeal, spice packet, baking powder, baking soda, and salt until combined.
In a large bowl, whisk together the sugar, eggs and vanilla until well incorporated. Whisk in half of the flour-cornmeal mixture. Add all of the buttermilk, (or yogurt), stirring until the batter is homogenous. Add the rest of the flour-cornmeal mixture, stirring until it disappears into the batter.
Stir the 1/2 cup of reserved melted butter into the batter in two to three additions, fully incorporating each new addition before adding the next. Using a rubber spatula, scrape the batter into the skillet and spread it evenly.
Bake for about 35 minutes, or until golden brown and a cake tester or toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the skillet for 15 minutes before inverting onto a serving platter. You want to do this while the cake is still warm so it does not stick. Let cool for at least 30 minutes or to room temperature before cutting into wedges and serving.
NOTES: This cake can also be baked in a 9-inch springform or round cake pan with 5 to 10 minutes added to the baking time. If using a springform pan, wrap the bottom of the pan with foil and/or bake on a baking sheet in case of leaks.
