Rhubrb Upside Down Cake

 

Ingredients:

3+ cups (750 mL)  rhubarb 

1/4 cup (50 mL) strawberry or seedless raspberry jam*

1/4 Cup Sugar/Honey 

1 1/2 cups (375 mL) flour

1/4c muslei

 2 1/2 tsp (12 mL) baking powder 

1/2 tsp+ (2 mL) cinnamon 

1/2 tsp salt 

2/3 cup (150 mL)sour cream & ricotta

2 bananas

3/4 Cup sugar/maple syrup

2 eggs 

1/4 tsp (1 mL) each almond and vanilla extract or 1/2 tsp (2 mL) vanilla 

1/3 (-) cup (75 mL) milk


*I used some caramel apple jam and some crab apple jam 

**I used a mix of sour cream & Ricotta plus 2 bananas

Method:

Preheat oven to 350F (180C). 

1.  If using fresh rhubarb, slice into 1/2-inch- (1-cm-) thick pieces. 
2. Generously coat bottom and side of a 9-inch (23-cm) cake pan or a 10-inch (25-cm) deep-dish pie plate with 1 tbsp (15 mL) butter. 
3.  Pour jam over rhubarb and stir to evenly coat. 
4. Evenly sprinkle 1/4 cup (50 mL) sugar and honey over bottom of cake pan or pie plate. Spoon rhubarb mixture overtop and evenly spread out. 
5.  
6. In a medium-size bowl, using a fork, stir flour with baking powder, cinnamon and salt. 
7. In a large bowl, using an electric mixer, beat 2/3 cup sour creAM BANA MIX until creamy, 
8. then beat in remaining 3/4 cup (175 mL) sugar until evenly mixed,  
9. Add eggs, 1 at a time, beating well after each addition. 
10. Then beat in almond and vanilla extracts.
11. Gradually beat in one-third flour mixture, then half of milk. 
12. Repeat additions, ending with flour mixture, beating just until blended. Batter will be thick. 
13. Spoon evenly over rhubarb to completely cover, then smooth top as best you can.
14. Bake in centre of preheated oven until a cake tester inserted into centre of cake comes out clean, 40 to 45 minutes. 
15. After 30 minutes, check cake. If top is a deep golden brown, cover loosely with a piece of foil. If not, check colour occasionally until it is fully baked, covering with foil to prevent any more browning, if necessary.
16. When done, remove from oven and let stand 5 minutes. Then run a knife around edge of cake. Invert onto a large cake plate. Great warm or at room temperature. Cake will keep well, covered, at room temperature or stored in the refrigerator overnight. It tends to dry a little as it sits.