Upside Down Rhubarb Cake with Lemon Chantilly and Strawberry Glaze

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Upside Down Rhubarb Cake with Lemon Chantilly and Strawberry Glaze



Yield: 12-16 portions

Ingredients:

Strawberry Glaze:
1 pint Strawberries
1/4 cup Caster Sugar
1/4 cup Water
1 tsp Vanilla Paste

Lemon Whipped Cream:
1 cup 35% Cream
Zest of 1 Lemon + 1 tbls lemon Juice
1/2 cup Icing Sugar
1 tsp of Bourbon Vanilla Paste

Cake:
3/4 cup Unsalted Butter, room temperature + 3 tbls of Butter - Grease Cup Cake Mold
1 3/4 cups Sugar
1 1/2 cups All-Purpose Flour
1 1/2 teaspoons Baking Powder
1 tsp salt
1/2 teaspoon finely grated Lemon Zest
2 large Eggs
1 cup Sour Cream

1 lb Rhubarb - Small Dice
1/4 cup Caster Sugar

Method:

Preheat convection oven to 350f.

Strawberry Glaze:

In a medium size pot add the strawberries, sugar, water and vanilla. Place over medium-low heat and cook for 10-15 minutes. Stir occasionally to prevent sticking. Place mixture in a blender and blend until smooth. Put aside.

Cake:

In a stand mixer, using the paddle attachment whip the room temperature butter. Add the sugar, zest and eggs (one at a time). Add the sour cream. In a separate medal bowl sift the flour and baking powder together. Add the dry to the wet slowly, allow the mixture to incorporate well before adding more. Grease your cup cake trays with the remaining butter. In a metal bowl add rhubarb and sugar, mix with your hands and let stand for 2 minutes.


Add a small layer of rhubarb to the bottom of the cup cake molds. Then place a 1 oz potion of batter over top the rhubarb. Add enough to cover the rhubarb but make sure not to over fill the mold. Place the mold in the oven and cook for 15 minutes or until a wooden skewer inserted into the middle comes out clean. Remove from tray and let cook on wire rack.

Lemon Whipped Cream:

In a stand up mixer add the 35% cream, sugar, zest and vanilla paste. Using the whisk attachment mix the cream on high speed until soft peeks form and hold. Remove and keep cool in fridge until needed.

Plate.