{"id":16278,"date":"2014-05-05T06:03:12","date_gmt":"2014-05-05T11:03:12","guid":{"rendered":"http:\/\/willceau.com\/news\/?p=16278"},"modified":"2019-11-26T06:51:04","modified_gmt":"2019-11-26T11:51:04","slug":"rhubarb-upside-down-cake","status":"publish","type":"post","link":"https:\/\/willceau.com\/news\/2014\/05\/05\/rhubarb-upside-down-cake\/","title":{"rendered":"Rhubarb Upside-Down Cake"},"content":{"rendered":"<p><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"6237\" data-permalink=\"https:\/\/willceau.com\/news\/2012\/01\/17\/apple-cake\/food-header-1-3\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" data-orig-size=\"640,144\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"Food-Header-1\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" class=\"aligncenter size-full wp-image-6237\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=640%2C144&#038;ssl=1\" alt=\"Food-Header-1\" width=\"640\" height=\"144\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=300%2C67&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/p>\n<p><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"16313\" data-permalink=\"https:\/\/willceau.com\/news\/2014\/05\/05\/rhubarb-upside-down-cake\/rhubarbcake\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/05\/RhubarbCake.jpg?fit=640%2C527&amp;ssl=1\" data-orig-size=\"640,527\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"RhubarbCake\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/05\/RhubarbCake.jpg?fit=640%2C527&amp;ssl=1\" class=\"aligncenter size-full wp-image-16313\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/05\/RhubarbCake.jpg?resize=640%2C527&#038;ssl=1\" alt=\"RhubarbCake\" width=\"640\" height=\"527\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/05\/RhubarbCake.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/05\/RhubarbCake.jpg?resize=300%2C247&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/p>\n<p>Upside-down cake &#8211; it&#8217;s not just for <a href=\"http:\/\/willceau.com\/news\/2014\/04\/21\/pineapple-upside-down-cake\/\" target=\"_blank\" rel=\"noopener noreferrer\">pineapples<\/a> anymore!\u00a0<span class=\"Apple-style-span\">I was excited to discover\u00a0a vendor with rhubarb in the market on Saturday and I knew I\u00a0<em style=\"font-style: italic;\">had<\/em>\u00a0to make this cake. (Why is it so hard to find rhubarb in Philadelphia?) It starts off on top of the stove <span class=\"Apple-style-span\">in a cast iron skillet<\/span>\u00a0&#8211; rhubarb, sugar, butter and vanilla cooks until the fruit softens, then it&#8217;s topped with batter and finished off in the oven. The results are a sweet and tart cake that is heaven with accompanied by a scoop of vanilla ice cream!\u00a0<\/span><!--more--><\/p>\n<p>The Topping:<\/p>\n<ul>\n<li>1 pound rhubarb, cut into 1 1\/2&#8243; pieces<\/li>\n<li>1 cup granulated sugar<\/li>\n<li>4 tablespoons butter<\/li>\n<li>1 tablespoon lemon juice<\/li>\n<li>2 teaspoons vanilla extract<\/li>\n<li>1\/4 teaspoon kosher salt<\/li>\n<\/ul>\n<p>1. Preheat oven to 375\u00ba. In a 9&#8243; cast iron skillet, combine rhubarb, sugar, butter, lemon juice, vanilla, and salt and cook over medium heat for 7 to 10 minutes to soften the rhubarb.<\/p>\n<p>The Cake:<\/p>\n<ul>\n<li>2 1\/2 cups flour<\/li>\n<li>1\/2 cup granulated sugar<\/li>\n<li>2 teaspoons baking powder<\/li>\n<li>1\/4 teaspoon kosher salt<\/li>\n<li>6 tablespoons butter, cut into small cubes<\/li>\n<li>1\/2 cup vegetable shortening<\/li>\n<li>1 teaspoon vanilla extract<\/li>\n<li>1\/2 teaspoon lemon zest<\/li>\n<li>1\/3 cup milk<\/li>\n<li>2 large eggs<\/li>\n<\/ul>\n<p>1. Combine flour, sugar, baking powder, and salt in a large bowl.<\/p>\n<p>2. Add butter and shortening, use a\u00a0\u00a0fork to cut the butter and shortening into the flour mixture. Add the vanilla, lemon zest, milk, and eggs and stir.<\/p>\n<p>3. Drop spoonfuls of batter over the cooked rhubarb, place skillet in oven and bake for 30 minutes.<\/p>\n<p>4. Remove skillet from oven, place a large plate over the skillet and invert. Serve at room temperature.<\/p>\n<p><em>(Adapted from Saveur.)<\/em><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Upside-down cake &#8211; it&#8217;s not just for pineapples anymore!\u00a0I was excited to discover\u00a0a vendor with rhubarb in the market on Saturday and I knew I\u00a0had\u00a0to make this cake. (Why is it so hard to find rhubarb in Philadelphia?) It starts &hellip; <a href=\"https:\/\/willceau.com\/news\/2014\/05\/05\/rhubarb-upside-down-cake\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[1238],"tags":[1633,652,1648],"class_list":["post-16278","post","type-post","status-publish","format-standard","hentry","category-lovin-from-the-oven","tag-9th-street","tag-cake","tag-rhubarb"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1ed1x-4ey","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":35757,"url":"https:\/\/willceau.com\/news\/2021\/03\/29\/rhubarb-cake\/","url_meta":{"origin":16278,"position":0},"title":"Rhubarb Cake","author":"Tina Garceau","date":"March 29, 2021","format":false,"excerpt":"What do I love about spring? Putting the boot tray away, daffodils, pink flowering trees, and rhubarb. This cake is light and sweet, and studded with diced rhubarb. This no fuss dessert would be the perfect finale to an Easter dinner! 2\/3 cup granulated sugar + 2 tablespoons for top\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2021\/03\/RhubarbCake.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2021\/03\/RhubarbCake.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2021\/03\/RhubarbCake.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":40712,"url":"https:\/\/willceau.com\/news\/2023\/06\/05\/old-fashioned-rhubarb-cake\/","url_meta":{"origin":16278,"position":1},"title":"Old Fashioned Rhubarb Cake","author":"Tina Garceau","date":"June 5, 2023","format":false,"excerpt":"I'm a huge fan of strawberry rhubarb pie, but this old fashioned rhubarb cake is a close second. It's light in texture, moist, and studded with chopped rhubarb. It's the kind of cake where you leave a knife in the pan, so you can take another sliver every time you\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/06\/RhubarbCake.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/06\/RhubarbCake.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/06\/RhubarbCake.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":43171,"url":"https:\/\/willceau.com\/news\/2024\/04\/16\/strawberry-rhubarb-pie-6\/","url_meta":{"origin":16278,"position":2},"title":"Strawberry Rhubarb Pie","author":"Tina Garceau","date":"April 16, 2024","format":false,"excerpt":"Strawberry rhubarb is my favorite pie, the perfect combination of tart and sweet. It's the classic summer pie, and wonderful when served with a scoop of vanilla ice cream! 2 pie crusts 4 cups strawberries, quartered 2 cups rhubarb, cut into thin pieces 1\/2 cup light brown sugar 1\/2 cup\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/04\/StrawberryRhu.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/04\/StrawberryRhu.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/04\/StrawberryRhu.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":45249,"url":"https:\/\/willceau.com\/news\/2025\/06\/16\/sour-cream-strawberry-rhubarb-pie\/","url_meta":{"origin":16278,"position":3},"title":"Sour Cream Strawberry Rhubarb Pie","author":"Tina Garceau","date":"June 16, 2025","format":false,"excerpt":"I'm a big fan of all things strawberry\/rhubarb. For Father's Day, I made this strawberry rhubarb crumb pie with sour cream. The sweet and tart fruit compliment each other, while the sour cream makes a perfect custard type filling in the pie. 1 unbaked pie shell 2 cups strawberries, sliced\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/06\/StrawRhubSC.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/06\/StrawRhubSC.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/06\/StrawRhubSC.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":37651,"url":"https:\/\/willceau.com\/news\/2022\/05\/31\/strawberry-rhubarb-pie-4\/","url_meta":{"origin":16278,"position":4},"title":"Strawberry Rhubarb Pie","author":"Tina Garceau","date":"May 31, 2022","format":false,"excerpt":"It's the most wonderful time of the year - when sweet strawberries and tart rhubarb make an appearance in the market! This pie gets its additional flavor from light brown sugar, vanilla, lemon juice and lemon zest. A summer classic that's perfect served with a scoop of vanilla ice cream.\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/05\/StrawRhu.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/05\/StrawRhu.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/05\/StrawRhu.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":40992,"url":"https:\/\/willceau.com\/news\/2023\/07\/24\/strawberry-rhubarb-pie-5\/","url_meta":{"origin":16278,"position":5},"title":"Strawberry Rhubarb Pie","author":"Tina Garceau","date":"July 24, 2023","format":false,"excerpt":"Strawberry Rhubarb pie is one of my favorites, I love the combo of the tart rhubarb and sweet strawberries. A splash of orange juice helps to bring out the flavor of the fruit. Heatwave be damned, make this pie! 2 1\/2 cup strawberries, quartered 3 cups rhubarb, sliced 1\/3 cup\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/07\/StrawberryRhubarb-1.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/07\/StrawberryRhubarb-1.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/07\/StrawberryRhubarb-1.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]}],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/16278","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/comments?post=16278"}],"version-history":[{"count":0,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/16278\/revisions"}],"wp:attachment":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/media?parent=16278"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/categories?post=16278"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/tags?post=16278"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}