Rhubarb Tatin Cake Recipe

This rhubarb cake recipe is my ultimate comfort zone, blending nostalgic flavors with a modern twist that makes me feel like a gourmet chef in my own kitchen. The tartness of the rhubarb paired with that sweet, buttery caramel creates an irresistible contrast that keeps me coming back for more.

The tartness of rhubarb combines deliciously with sugar, and my Rhubarb Tatin Cake takes this pairing to new heights with a lusty and luxurious expression. Four hundred grams of rhubarb bridge the gap between the 150 grams of granulated sugar and the 1 tablespoon of unsalted butter, in which the cake cooks.

All-purpose flour forms the structure (200 grams) and a light, moist crumb (I beat the batter like a meringue), while the 1 teaspoon of vanilla extract cloaks the scene.

Ingredients

Rhubarb: Offers an amazing tartness; packed with fiber and Vitamin K.

Sugar in granulated form: Provides sweetness; essential for turning rhubarb into caramel and making cakes hold together.

Butter with No Salt: Delivers a strong taste; necessary for a damp consistency.

Vanilla Extract: Boosts scent and intensifies the overall taste
Provides structure; is a source of carbohydrates: all-purpose flour.

Baking powder and baking soda are leavening agents.

They are crucial for the lightness of the cake.

Buttermilk: Provides a tang; contributes to a moist texture and helps with rising.

Ingredient Quantities

• 400g rhubarb, trimmed and cut into 2-inch pieces
• 150g granulated sugar
• 1 tbsp unsalted butter
• 1 tsp vanilla extract
• 200g all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 115g unsalted butter, softened
• 150g granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 120ml buttermilk

Instructions

1. Set your oven to 180°C (350°F) to preheat. Get a 9-inch round cake pan, grease it, and put parchment paper on the bottom.

2. In a medium saucepan, combine 150 grams of granulated sugar, 1 tablespoon of unsalted butter, and 1 teaspoon of vanilla extract. Place over medium heat until the sugar is dissolved, and the mixture is a pale caramel color, about 5 minutes.

3. Distribute the rhubarb evenly atop the caramel mixture in the saucepan, and cook for 5 minutes to slightly soften the rhubarb. Pour the mixture into the cake pan, and spread it out evenly to cover the bottom of the pan.

4. You can combine the following ingredients in a medium bowl and mix them well with a whisk: flour, baking powder, baking soda, and salt.

5. In a big mixing bowl, combine the soft butter and the rest of the sugar (150g) and beat them together until the mixture is light and fluffy.

6. Incorporate the eggs, one at a time, beating well after each addition. Mix in the last teaspoon of vanilla extract.

7. Slowly incorporate the dry ingredients into the wet ingredients, alternating with the buttermilk, and mixing in the following: first, the flour mixture, and then second, the buttermilk mixture (beginning and ending with the flour mixture). Mix until completely combined.

8. Evenly pour the batter over the rhubarb in the cake pan, and smooth the top with a spatula.

9. In the preheated oven, bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

10. Let the cake cool in the pan for around 10 minutes. Then, with great care, invert the cake onto a serving plate. The parchment paper that was resting on the top of the cake should come off easily, revealing the top of the cake. The cake can be served while still warm or at room temperature.

Equipment Needed

1. Oven
2. 9-inch round cake pan
3. Parchment paper
4. Medium saucepan
5. Medium mixing bowl
6. Large mixing bowl
7. Whisk
8. Spatula
9. Measuring cups and spoons
10. Mixing spoon or spatula
11. Electric mixer or hand mixer
12. Toothpick
13. Serving plate

FAQ

• Q: Can I use frozen rhubarb instead of fresh?Q: Can I use frozen rhubarb in this recipe?
• Q: Can I substitute the all-purpose flour with a gluten-free alternative?A: Yes, a 1:1 gluten-free flour blend that is suitable for baking can be used. The variance in texture is negligible.
• Q: What can I use if I don’t have buttermilk?To create a buttermilk substitute, the following steps are taken: Mix 120 ml of milk with 1 tablespoon of lemon juice or white vinegar. Allow to stand for 5-10 minutes before using in a recipe that calls for buttermilk.
• Q: Can I reduce the amount of sugar in the recipe?You might reduce the amount of sugar a bit, but that could change (for better or worse) both the structure and sweetness of your cake. Use your own judgment and taste to figure out just what works for you.
• Q: How do I store the rhubarb tatin cake?A: An airtight container works well to store the cake at room temperature for up to 2 days. You can also keep the cake in the refrigerator for up to a week.
• Q: Can I make the cake ahead of time?Q: Can I make the cake ahead of time? If so, what’s the best way to store it?

  A: Yes, the cake can be made a day in advance. Store it in an airtight container to maintain freshness.

• Q: Can I add other fruits to the cake?A: You can experiment with adding fruits that complement rhubarb, like strawberries, for a variation.

  You can use the sugar (and salt) to taste. It should taste good going into the pie before it has the chance to taste good coming out.

Substitutions and Variations

Substitute for rhubarb: An equal amount of tart apples or cranberries will yield a different tart-sweet flavor.
Substituting sugar: Use light brown sugar in equal amounts to provide a more profound, caramel-like flavor.
Here’s how to substitute for unsalted butter: Use the same amount of coconut oil for a dairy-free alternative.
Substituting buttermilk: Combine 120 ml of milk with 1 tablespoon of lemon juice or white vinegar for a homemade buttermilk alternative.
Substituting all-purpose flour: For a gluten-free version, use an equal amount of gluten-free all-purpose flour blend.

Pro Tips

1. Rhubarb Preparation If your rhubarb stalks are particularly thick, consider slicing them lengthwise before cutting into 2-inch pieces. This can ensure more even cooking and easier caramelization.

2. Caramel Consistency When cooking the sugar, butter, and vanilla mixture, keep a close eye on the color and consistency. Stir frequently and once the caramel reaches a pale golden color, immediately remove from heat to prevent burning, as it will continue to cook slightly off the heat.

3. Baking Pan Prep To ensure an easy release, besides using parchment paper on the bottom, consider greasing the sides of the pan well with butter or non-stick spray. This helps prevent the cake from sticking to the sides and makes unmolding smoother.

4. Buttermilk Substitute If you don’t have buttermilk, you can make a quick substitute by mixing 120ml of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for about 5 minutes to thicken before using.

5. Cooling Tip When inverting the cake after baking, run a knife along the edge of the cake to loosen it before flipping. This helps ensure that the cake comes out cleanly without sticking or pulling apart.