Simple Way to Make Perfect Strawberry Rhubarb Upside Down Cake (And Muffins)
Hello everybody, hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Step-by-Step Guide to Prepare Quick Strawberry Rhubarb Upside Down Cake (And Muffins). One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Strawberry Rhubarb Upside Down Cake (And Muffins), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Strawberry Rhubarb Upside Down Cake (And Muffins) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Strawberry Rhubarb Upside Down Cake (And Muffins) is 15 People. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Strawberry Rhubarb Upside Down Cake (And Muffins) estimated approx 90 Minutes.
To begin with this recipe, we have to prepare a few components. You can have Strawberry Rhubarb Upside Down Cake (And Muffins) using 20 ingredients and 9 steps. Here is how you can achieve it.
I got a little cocky after I made a pineapple upside down cake and thought I could do the same thing here. It might look a little messy... but it was extremely delicious. In retrospect, it was the caramel that made it messy but it really complimented the berry sauce.
Ingredients and spices that need to be Prepare to make Strawberry Rhubarb Upside Down Cake (And Muffins):
- Fruits
- 1 1/2 Pints Strawberries
- 1 Pound Rhubarb
- 3/4 Cup Sugar
- Caramel
- 3/4 Cup Brown Sugar
- 1/4 Cup Butter
- Splash Strawberry Syrup
- Cake
- 3 Cups Flour
- 2 Sticks Butter
- 2 Cups Sugar
- 4 Eggs
- 1 Cup Buttermilk
- 1 Tsp. Baking Powder
- 1/2 Tsp Baking Soda
- 1 Hunk of Ginger
- Pinch Salt
- Splash Orange Blossom Water
- 1/2 Tsp. Corn Starch and Water
Instructions to make Strawberry Rhubarb Upside Down Cake (And Muffins)
- ** YOU WILL HAVE EXTRA BATTER. SEE BELOW***
Preheat oven to 360 F. Wash all fruits. Hull strawberries and chop ends off of rhubarb. Squash 1/4 of the strawberries and put them in a bowl with 1/2 cup sugar. Cover with plastic and let it sit.
- Chop rhubarb into manageable sized pieces and place in food processor along with 1/4 cup sugar, ginger and a splash of that orange blossom water. Use regular water if you don’t have it. Get it to the consistency you see below. Cover and reserve.
- Sift together the dry ingredients. Cream together two sticks of butter and 2 cups sugar. Add the eggs in one at a time and combine. Add in half the dry ingredients. Combine. Add buttermilk. Combine. Add remaining dry ingredients. Combine. Drain syrup from strawberries and rhubarb. Combine and reserve. Add in rhubarb. Combine.
- Put brown sugar into oven safe pan with 1/4 cup butter. Add in a splash of the strawberry syrup that was reserved. Melt over medium low heat. When dissolved and bubbly, turn off heat and add in strawberries followed by cake batter.
- Bake until bubbly and top begins browning. I suggest placing a cookie sheet under the pan to catch the molten caramel. Honestly, the cake looks good like this. I decided to flip it but couldn’t flip it back. It’s really up to you.
- I garnished with some mint that was growing outside.
- Grease up some muffin pans if you don’t want to make two cakes. Simmer the reserved syrup. Add in the cornstarch and water to thicken it up just a bit.
- The muffins took about 25 minutes at the same temperature. Remove from muffin pans and individually dip each into the strawberry rhubarb syrup. Immediately throw some mint on it while they’re sticky.
- As you can see, I went mental that day. Was it worth it? Yes. Will I do it again? Yes. When? Not today! Haha.
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