I had a small bag of rhubarb in the freezer, as well as some cherries and raspberries, so this upside-down cake was made with frozen leftovers from last year. It did not taste left-over at all!
My ornamental “Snow Fountain” cherry tree is in flower, and that means my fruit cherry tree is not too far behind, although it will be quite a while yet before they are ready to pick and eat. I knew I had some stashed in the freezer that were calling to me. Alas, I didn’t have as many cherries as I thought, but I found my last bag of rhubarb and some raspberries from last season as well. They asked to be invited!
Use any fruit, fresh or frozen
You can use any fruit in this, fresh or frozen. My mom always made pineapple upside-down cake with maraschino cherries, and eating that combination is a powerful time machine for me. But there are so many other fruits you can use, and this time of year if you still have a stash from last season, this is a great way to use them up.
Just for a treat
This is not health food. There is a lot of fat and sugar, although it is not overly sweet if you are using tart fruit such as the rhubarb and raspberries. The whipping of the egg whites keeps this cake tender and light. A little treat once in a while is perfect for special occasions. The special occasion this week, was the blossoming of my cherry tree!
Frozen is fine!
If you are using frozen fruit, thaw only to the point being able to handle individual pieces or they will be too soggy to arrange. I had flash frozen both my rhubarb and berries, so a quick whack with my hand and all the fruit separated.
You can make this dairy free, or gluten free. For an egg-free version, use whipped aquafaba in place of the egg whites and add a half of a mashed banana to replace the richness of the egg yolks.
Rhubarb and Berry Upside-Down Cake
Serves 8 -10
- ½ stick unsalted butter or vegan substitute
- 3/4 cup light brown sugar, packed
- ¼ tsp. ground cinnamon
- 2 to 2 ½ cups of rhubarb, berries, or mix
- 1 stick softened butter or vegan butter
- 1 cup white sugar, organic
- Zest of one lemon
- 3 eggs, separated
- 1 tsp. vanilla extract
- ¼ tsp. almond extract
- 1 1/2 cups unbleached cake flour
- 2 tsp. non-aluminum baking powder
- ½ tsp. salt
- ½ cup milk, dairy or plant
- Pinch cream of tartar or 1/2 tsp, vinegar (to stabilize egg whites)
Preheat the oven to 350˚F, and place a rack in the middle. Grease an 8 ½” or 9” round cake pan, and line bottom with parchment or waxed paper. Assemble and measure out other ingredients.
Place the ½ stick of butter, the brown sugar, and the cinnamon in the pan and place in the oven. Check in 5 minutes to see if the butter has melted and the sugar dissolved. Once dissolved, turn the pan or use a spatula to even out the mixture on the bottom.
Place fruit on the bottom of the pan, either just tossed in a single layer, or arranged, your choice. I had the time, so I attempted a pretty pattern.
Beat the butter and sugar until light and fluffy, three to five minutes. Add the egg yolks one at a time, then the vanilla and almond extract.
Sift the flour, baking powder, and salt into a separate bowl. With the mixer running on low, add the flour and milk alternately in two batches, beating between each addition. Stop when the last of the flour is mixed in, and don’t overbeat.
Whip the egg whites and cream of tartar to soft peaks, you don’t want stiff peaks or any dryness. Add a little to the batter (it will be thick) to loosen it up, then gently fold the rest of it in.
Dollop the batter on top of the fruit, taking care not to mess up the pattern if you arranged the fruit. Spread to an even layer.
Bake for 35 minutes, and check. It may need an additional five minutes or so if you used a smaller pan and the dough layer was thicker. You want a toothpick to come out clean when inserted in the center, and the cake will feel firm.
Let cool for five minutes. Loosen the sides with a butter knife, place a large plate over the cake, use a tea towel to hold both sides firmly, take a deep breath, and invert. Remove the pan from the fruit. If some sticks, just use the butter knife to scrape it up and place it on the cake. It doesn’t need to be perfect; it will still be delicious.
Serve as is or with a little cream on the side.
© Copyright 2020– or current year, The New Vintage Kitchen. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to The New Vintage Kitchen, with active link and direction to this original post.
The New Vintage Kitchen does not accept ads or payment for mention of products or businesses.
Member of Slow Food
looks so pretty 🙂
Thank you Wendi! With those colors it had to come out nice!
🙂 I think it had more to do with your skills! 🙂
Spring on a plate!!
Thanks Avery! It was fun to make!
Nice combo but wrong season. May try it with apple and dried cherries.
A little treat once in a while is perfect but every day is a good occasion to celebrate 😉
I love rhubarb but I hardly find it here…when I find it I always buy it 😉
Gorgeous flavours and such a treat. My mother used to make the pineapple version too … so rather a nice comfort food recipe!
It always brings me back to her kitchen!
One thing I have in my freezer is berries. Thank you. 🙂
You’re welcome! I always think of them as my little jewels!
Wishing I had some rhubarb right now. 😍🌿
When you want rhubarb, nothing else will do! Ours is still too short to pick, and I’m so happy I had some stashed in the freezer. A little bitter sweet though, the bag was marked “Rhubarb for Austin’s pie on Easter.” My grandson always asks for strawberry rhubarb pie for every holiday (he has loved the sour, like me, since he was a toddler sucking on lemon wedges) and so I have to designate little bags of it for the winter and early spring months so I know it’s there!
How thoughtful. I like the idea of leaving “notes” in your freezer. 🎶
A really good practice that came of one disappointed child on Thanksgiving!
Oops. Comment got in wrong spot. Meant to say to you: Spring on a plate!! 🙂
It really did taste like spring, and it was just as fleeting…
What a beautiful creation from your freezer! Happy Cherry Season!
Thanks! Can’t wait for the local cherries!
Reblogged this on Crackling Pork Rinds and commented:
Thanks! It really was yummy!
My rhubarb is coming up. It is recovering from the snow and freezing temps we had in April. This sounds like a fabulous use for some of it.
It’s so anticipated at this time of year! I hope you enjoy the cake!
Comments are closed.