Aged Cheddar Rhubarb Upside-Down Cake
4 cups chopped rhubarb (about 1 pound)
1 1/2 cups sugar, divided
1/2 cup packed brown sugar, divided
1 to 2 drops red food coloring, optional
3/4 cup (1 1/2 sticks) butter, softened
3 large eggs, room temperature
1/4 cup sour cream
1 1/2 teaspoons vanilla extract
1 3/4 cups cake flour
1 1/2 teaspoons baking powder
6 ounces Cheddar cheese, finely shredded (1 1/2 cups)
Sweetened whipped cream
1 Heat oven to 350°F.
2 Line the bottom of a greased 10-inch ovenproof skillet with parchment paper; grease paper.
3 Combine the rhubarb, 1/2 cup sugar, 1/4 cup brown sugar and food coloring if desired in a large bowl; spread on the bottom of prepared pan.
4 Cream the butter, remaining sugar and brown sugar in a large bowl until light and fluffy. Add eggs, one at a time, beating each until well combined. Beat in sour cream and vanilla.
5 Combine flour and baking powder; gradually add to butter mixture just until moistened.
6 Fold in cheddar.
7 Spoon batter over rhubarb mixture.
8 Bake for 50-60 minutes or a until a toothpick inserted near the center comes out clean.
9 Cool completely in pan on a wire rack. Carefully run a knife around edges of pan before inverting onto a serving platter. Remove parchment paper.
10 Serve with whipped cream.
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