Grandma’s Secret: Easy Rhubarb Ginger Upside Down Cake in a Cast Iron Skillet
Step into a world of nostalgic flavors with our Rhubarb Ginger Upside Down Cake – a truly beautiful, old-fashioned dessert that evokes memories of simpler times. Just like grandma used to do, this cake is lovingly baked in a trusty cast iron skillet, promising an evenly cooked, golden-brown crust every time. What makes this recipe truly special is its incredible ease; you won’t need any fancy gadgets or even a mixer to whip up this delightful treat. The marriage of vibrant, tangy rhubarb with the warm, spicy kick of ginger creates an exotic yet comforting flair, setting this cake apart from your typical rhubarb desserts. Prepare to impress with minimal effort!
Rhubarb, with its striking pink and green stalks, can be a wonderfully versatile ingredient, but it sometimes comes with a surprise: its tartness can vary greatly depending on the season and variety. While some batches offer a gentle tang, others can make your tongue twist! But fear not, this particular Rhubarb Ginger Upside Down Cake recipe is designed to be forgiving and easily adaptable. If your rhubarb turns out to be exceptionally tart, we’ve included some clever tips below to perfectly balance the flavors and ensure a delightful dessert every time. You’ll never have to worry about a “too tart” cake again!
The Unique Charm of Rhubarb and Ginger
Rhubarb holds a special place in many hearts, often evoking strong feelings – people tend to either adore it or completely avoid it. For me, it’s deeply nostalgic. My grandma nurtured it in her garden, and her rhubarb desserts were legendary. I still recall one she affectionately named “frog eggs and pond scum” – perhaps a recipe I’ll share with you someday! Rhubarb truly shines in baking, offering a refreshing tartness that cuts through richness and provides an exciting counterpoint to sweet ingredients.
What makes this specific cake truly stand out is the inspired pairing of rhubarb with ginger. Ginger, whether fresh, ground, or crystallized, introduces a warm, aromatic spice that beautifully complements rhubarb’s vibrant, tart profile. It elevates the cake from a simple fruit dessert to something with a more sophisticated, layered flavor. This combination isn’t just delicious; it adds an intriguing depth that you’ll want to savor with every bite.
The Secret to a Supremely Moist Cake: The Upside Down Method
This upside down cake is wonderfully straightforward to make, reminiscent of a traditional German kuchen – a simple, moist cake featuring a delicious fruit topping. The “upside down” technique ensures that the fruit caramelizes beautifully at the bottom of the pan, which then becomes the top of the cake, creating a stunning presentation and a moist, flavorful crust. While I prefer making mine in a sturdy cast iron skillet for its exceptional heat distribution and rustic charm, you can absolutely achieve fantastic results using a standard 9-inch cake pan. The cast iron provides a unique crust, but the essence of the cake remains delightful in any pan.
Tips for Too-Tart Rhubarb: Don’t Let it Pucker You Up!
Even with careful preparation, rhubarb’s natural tartness can sometimes be overwhelming. If you find your Rhubarb Ginger Upside Down Cake is a bit too tangy for your liking, here are some simple and delicious ways to balance the flavor and sweeten things up:
- **Serve with a Sweet Counterpart:** A generous scoop of creamy vanilla ice cream or a dollop of freshly whipped cream provides an instant sweet and cooling contrast that perfectly offsets the rhubarb’s tartness. The cold, rich dairy mellows out the bright fruit beautifully.
- **Add a Sweet Glaze or Syrup:** For an extra layer of sweetness and shine, gently brush the warm cake top with warmed strawberry jelly, a touch of honey, or a thin layer of corn syrup. This not only adds sweetness but also a lovely sheen to your finished cake. You could even try a ginger-infused syrup for an extra flavor boost!
- **Dust with Powdered Sugar:** A simple dusting of powdered sugar just before serving can add a delicate sweetness and a beautiful presentation.
Baking Your Rhubarb Ginger Upside Down Cake: A Simple Guide
Creating this delicious Rhubarb Ginger Upside Down Cake is a simple process that yields impressive results. Let’s walk through each step, making sure you achieve a perfect, moist cake every time.
- You’ll begin by preheating your oven to 350°F (175°C), ensuring it’s ready for baking. Then, prepare your topping. In your cast iron skillet, melt a quarter cup of butter. Once melted, stir in half a cup of brown sugar and two teaspoons of finely chopped crystallized ginger. Gently heat this mixture over low heat, stirring occasionally, until the brown sugar has fully dissolved and forms a glistening, aromatic caramel-like base. (A quick note on ingredients: The cake featured in the photos was made using dark brown sugar, as it was the only option available at the time. While both dark and light brown sugar work beautifully, I personally find light brown sugar lends a slightly prettier, lighter caramel color to the finished cake’s topping.) If you’re using a regular cake pan, simply melt the butter in the pan in the oven, then stir in the sugar and ginger, returning it to the oven briefly until the sugar melts into a smooth syrup.
2. Next, with care and caution, arrange three cups of fresh rhubarb, cut into neat 1-inch pieces, over the warm sugar and ginger mixture in the pan. Remember, the pan will still be quite hot, so handle it carefully! Spread the rhubarb out into an even layer, ensuring each piece is nestled into the sweet, buttery base. This layer will form the beautiful, fruity top of your finished cake.
3. With the rhubarb topping ready, it’s time to prepare the cake batter! In a medium-sized mixing bowl, combine the wet ingredients: buttermilk, eggs, oil, the remaining brown sugar, and the rest of the chopped ginger. Whisk these together until they are well combined and smooth. Then, add your dry ingredients – flour, baking powder, salt, and baking soda – directly into the same bowl. Before fully mixing, give the dry ingredients a very light stir on top to help evenly disperse the leavening agents and salt throughout the flour. This small step ensures a consistent rise and texture in your cake. Finally, gently whisk the dry ingredients into the wet until just combined. Be careful not to overmix; a few lumps are perfectly fine and often lead to a more tender cake.
4. Carefully spread the prepared cake batter evenly over the layer of chopped rhubarb in your skillet or cake pan, using a spatula or the back of a spoon to ensure full coverage. Make sure the batter forms a smooth, consistent layer, encasing the fruit perfectly. Once spread, it’s ready for the oven! Bake at 350°F (175°C) for approximately 30 to 35 minutes. You’ll know your cake is perfectly baked when the center springs back gently when touched, and a toothpick inserted into the middle comes out clean. Once baked, let your gorgeous cake cool on a wire rack for a crucial 5 minutes before the grand reveal. This brief cooling period allows the cake to set slightly and the caramelized topping to firm up, making it easier to invert. Then, with a serving platter ready, carefully turn the cake out of the pan. The beautiful rhubarb and ginger topping will now be proudly displayed on top!
*A note on turning the cake out: While a cast iron skillet provides a fantastic crust and even heat, it can be quite heavy! If you have weak wrists or find heavy cookware cumbersome, you might prefer to use a regular, lighter cake pan for this recipe. Safety in the kitchen is always paramount, so choose the equipment that feels most comfortable and secure for you to handle when inverting the cake. Regardless of the pan, the flavors will be equally delicious!
This Rhubarb Ginger Upside Down Cake is truly a celebration of seasonal flavors and a testament to the charm of old-fashioned baking. It’s a dessert that not only tastes incredible but also looks like a work of art, with the vibrant rhubarb and shimmering caramel topping. Whether served warm with a scoop of ice cream or enjoyed chilled with a cup of tea, it promises a comforting and memorable experience. It’s an easy cake recipe that’s perfect for spring and summer gatherings, or simply when you’re craving a taste of home-baked goodness.
Rhubarb Ginger Upside Down Cake
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Ingredients
- 1/4 cup butter
- 1 1/4 cup brown sugar (divided)
- 1/4 cup finely chopped crystallized ginger
- 3 cups fresh rhubarb (cut into 1 inch pieces)
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/4 tsp salt
- 1/4 tsp baking soda
- 3/4 cups buttermilk
- 2 eggs
- 1/2 cup oil
- 1 tsp vanilla
Instructions
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Preheat the oven to 350 degrees F.
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Melt the butter in a 9 inch cast iron skillet or cake pan. Add 1/2 cup brown sugar and 2 teaspoons of the chopped ginger. Heat and stir until the sugar has dissolved. If using a cake pan, place the butter into the cake pan and then put the cake pan in the oven the butter has melted. Stir in the butter and the sugar and then return to the oven for a few minutes until the sugar dissolves.
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Carefully add the chopped rhubarb to the pan in a single layer. Set the pan aside.
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In a medium sized mixing bowl add the buttermilk, eggs, oil, remaining brown sugar and the rest of the ginger. Whisk until well combined.
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Add the flour, salt, baking powder, and baking soda to the mixing bowl. Very lightly stir just the top of the dry ingredients to disperse the baking soda, baking powder, and salt in the flour. Then whisk the dry ingredients into the wet ingredients.
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Smooth the cake batter over the rhubarb with a spatula or the back of a spoon, making sure that the cake batter completely and even covers the rhubarb.
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Bake at 350 for 30-35 minutes or until the center of the cake springs back when touched and a toothpick inserted in the center comes out clean.
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Let the cake cool for 5 minutes on a wire rack before carefully turning the cake out of the pan onto a serving plate.
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Serve warm or cold.
We hope you enjoy baking and savoring this delightful Rhubarb Ginger Upside Down Cake as much as we do. Its blend of classic charm, ease of preparation, and unique flavor profile makes it a standout dessert for any occasion. Don’t be shy to experiment with different accompaniments and make this recipe your own!
More Easy & Delicious Cake Recipes to Try
If you love this easy cake recipe, you might also enjoy these other delightful options for a sweet treat:
- Blackberry Crumb Kuchen
- Peach Kuchen
- Molasses Skillet Cake
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