Kitchen Crafts 'n' More

Thursday, June 22, 2006 Recipe Found: Strawberry Rhubard Upside Down Cakes

Big thanks to Debby in Wyoming for sending in these requested recipes. :) Sounds delicious to me! Makes me crave a big slice with a cup of coffee (craving coffee too? be sure to visit My Coffee Creations Blog for lots of coffee tips, hints and recipes.


(25 minutes to assemble, 50 to 55 minutes to bake, start to finish 80 minutes)

For the topping:
3 tablespoons butter
1/2 cup sugar
2 cups chopped ( 1/2-inch pieces) rhubarb, 10 ounces peeled and trimmed
1/2 cup strawberry preserves (not jelly or jam)

For the cake:
7-ounce package almond paste
1/2 cup sugar
5 tablespoons unsalted butter, room temperature
1 large egg, room temperature
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup whole milk

Preheat oven to 350 F. Grease and flour a 9-inch springform pan.
To make the topping: In a heavy-bottomed saucepan, melt butter and add sugar. Stirring constantly, cook until sugar begins to melt and starts to turn a light caramel color. Add rhubarb. Stirring, cook for 3 minutes or until syrup starts to thicken. Pour rhubarb mixture into bottom of prepared springform pan. Drop rounded teaspoons of preserves evenly around top of rhubarb. Set aside.
To make the cake: With a mixer, beat almond paste and sugar on low speed until the texture of small crumbs. Add butter and mix until combined. Beat on high for 2 minutes. Add egg and beat until very creamy, about 3 minutes.
Sift the flour with the baking powder, salt and nutmeg. Add flour mixture and milk to almond paste mixture. Mix on low speed until just combined. Drop spoonfuls of batter on top of fruit. Gently spread batter evenly across top.
Bake for 50 to 55 minutes or until cake is done and toothpick inserted in middle comes out clean. Make sure center of cake springs back when pressed with a finger. Cool cake in pan on wire rack for 15 minutes. Run a knife around edge of cake and unmold springform. Tip cake upside-down onto serving plate and carefully lift off bottom of pan.
Serve warm or room-temperature. Makes one 9-inch cake. Recipe developed for Andre Prost Inc., Odense Almond Paste.

Strawberry-Rhubarb Cobbler presented by Hillside Farm Bed & Breakfast

2 pounds rhubarb, washed, topped and chopped
2 tablespoon lemon juice
1/3 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups buttermilk
2 large eggs
2-16 ounce packages frozen strawberries
2 3/4 cups sugar
3 3/4 cups flour
1 teaspoon baking soda
1 1/4 cups (2 1/2 sticks) butter or margarine
1 teaspoon vanilla extract

In a 3-quart saucepan, combine the rhubarb, strawberries and lemon juice. Cover; cook over medium heat for 5 minutes. In a small bowl, stir together 1 cup sugar and the cornstarch. Gradually stir the sugar mixture into the rhubarb mixture; heat to boiling. Cook, stirring constantly for 4 minutes; set aside to cool lightly.

Heat the oven to 350°. Grease a 13" x 9" baking pan; set aside. In a large bowl,combine 3 cups flour, 1 cup sugar, baking powder, soda and salt. Cut 1 cup butter into chunks; add to the flour mixture. With a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse crumbs.

In a small bowl, beat together the buttermilk, eggs and vanilla. Stir the buttermilk mixture into the flour mixture just until combined. Spread 1/2 the batter evenly in the greased pan; spread the rhubarb filling over the batter. Drop the remaining batter by heaping tablespoonsful over the rhubarb filling.

In a 1-quart saucepan over low heat, melt remaining 1/4 cup butter. Stir in the remaining 3/4 cup flour and 3/4 cup sugar until the mixture resembles coarse crumbs. Sprinkle with crumbs over the top of the batter. Bake the cobbler for 40 to 45 minutes, or until it is golden brown and bubbly; cool for 10 minutes. Spoon into individual serving dishes; serve warm with cold milk.

Posted by HappySlob :: 11:53 AM :: 0 comments

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