UPSIDE-DOWN RHUBARB BREAD
The pretty, pink rhubarb plant is commonly used in pies and crumbles but works in other kinds of baked sweets too. When put together in a certain way, it can make a dessert look incredibly elegant. In this take on upside-down cake, the rhubarb is arranged in a chevron pattern in the bottom of a baking pan, covered with a quick bread batter and baked until wonderfully caramelized. Invert it onto a platter to show off the colorful design.
Provided by Food Network Kitchen
Time 2h20m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Coat the bottom and sides of a 9-by-9-inch square metal baking pan with nonstick cooking spray.
- Heat 4 tablespoons of the butter and 3/4 cup of the brown sugar in a small saucepan over medium heat, stirring frequently, until the butter is melted. Pour into the prepared pan.
- Cut the rhubarb in half horizontally (like splitting a bagel in half) end to end, with the flat side down. Keep the top and bottom stacked and cut the stalks on the bias about 2 inches long (you should have about 45 stacks or 90 pieces). Arrange the individual pieces in a chevron pattern in the pan, first putting the tops in a row at a 45-degree angle and then the matching bottoms in the opposite direction in the next row (the pairs should form a neat "V"). Gently press the pieces into the brown sugar mixture to glue them down; set the pan aside.
- Mix the flour, granulated sugar, salt, baking soda, nutmeg and remaining 1/2 cup brown sugar in a medium bowl. Melt the remaining 8 tablespoons butter in a small saucepan, then pour into a large bowl. Add the eggs, buttermilk, sour cream, vanilla and lemon zest and whisk to combine. Fold the flour mixture into the egg mixture until well combined. Pour on top of the rhubarb in the pan and spread gently with an offset spatula to make even. Lightly tap the pan on the counter three times to remove any air pockets.
- Bake until a toothpick inserted into the middle comes out clean and the bread is golden brown, about 40 minutes. Transfer to a wire rack to cool for 10 minutes (the rhubarb is too hot to invert the pan right away). Invert the bread onto a serving platter. Let cool completely before servings, about 1 hour.
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Mamunatu Kamara
[email protected]I'm a food blogger and I'm always on the lookout for new and exciting recipes to share with my readers. This upside-down rhubarb bread caught my eye and I'm so glad I tried it. The bread was absolutely delicious and my readers loved it! I'll definite
Prabin Bam
[email protected]As a rhubarb grower, I'm always looking for new ways to use my harvest. This upside-down rhubarb bread was a perfect way to showcase the unique flavor of rhubarb. The bread was a hit at our local farmers market and I'm already planning to make anothe
Toey White
[email protected]I love using my sourdough starter in baked goods, so I tried this recipe with a sourdough batter. It turned out amazing! The sourdough gave the bread a slightly tangy flavor that complemented the rhubarb perfectly. I'll definitely be making this brea
Saleem Hashmi
[email protected]I have a major sweet tooth and this bread definitely satisfied my cravings. The sweet and tangy flavors were perfectly balanced and the bread was so moist and decadent. I couldn't get enough of it!
Angelina Van Zuyden
[email protected]I made this bread gluten-free by using a gluten-free flour blend and it turned out great! The bread was light and fluffy, and the rhubarb topping was just as delicious. My gluten-free friends and family were thrilled to finally enjoy a delicious upsi
Julie Fenn
[email protected]I've tried many upside-down breads, but this rhubarb bread is by far the best. The rhubarb topping is perfectly tart and the bread is incredibly moist and flavorful. I highly recommend this recipe to any bread lover.
ish man
[email protected]As a busy mom, I appreciate recipes that are quick and easy to make. This upside-down rhubarb bread was a lifesaver! It came together in no time and my family loved it. It's a great way to get a homemade treat on the table without spending hours in t
Steven Hodges
[email protected]I'm not usually a fan of rhubarb, but this bread changed my mind. The tangy rhubarb topping was perfectly balanced by the sweet bread. I'm definitely a rhubarb convert now!
Efraimu Tende
[email protected]I got creative with this recipe and added a streusel topping made with oats, brown sugar, and chopped walnuts. It added an extra layer of flavor and texture that my family loved. This bread is a keeper!
Kakembo Moses
[email protected]I made a few healthy substitutions to this recipe, using whole wheat flour and reducing the amount of sugar. The bread still turned out delicious and my family loved it. It's a great way to enjoy a sweet treat without feeling guilty.
Critique You
[email protected]As a novice baker, I was a bit hesitant to try this recipe, but it turned out so well! The instructions were clear and easy to follow, and the bread came out perfectly. My friends couldn't believe I made it myself!
Pamela Berry
[email protected]This upside-down rhubarb bread was a hit at our weekend brunch. Everyone raved about the unique flavor combination and the moist texture. I'll definitely be adding this recipe to my regular baking rotation.
Md Imram
[email protected]I'm a huge fan of rhubarb and this bread did not disappoint! The rhubarb topping was tart and flavorful, and the bread was soft and fluffy. I especially loved the crunchy sugar topping. Yum!
Neon Kim
[email protected]This upside-down rhubarb bread was a delightful treat! The tangy rhubarb topping perfectly complemented the sweet and moist bread. I followed the recipe precisely and it turned out perfectly. My family loved it and I'll definitely be making it again.