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Rhubarb Rose Upside-Down Cake With Pistachio Crumb

April 9, 2018 by Kaitlin

How To Make a Rhubarb Rose

What do I even say, after an absence of two years, that doesn’t sound completely trite?

Steven and I got married last year, and we added a sweet little furbaby, Olive, to our family. The three of us spend a lot of time doing things that are surely, from the outside in, quite unremarkable. But, you know, they’re great in their own way.

How To Make a Rhubarb Rose

We have a rhythm for chores. I’ve figured out, sorta at least, meal planning. Steven does all the laundry, and little Olive cleans the floors and barks at the birds and bunnies in the backyard.

Working from home has been a dream come true, especially after realizing how unfulfilled I was at my old job. After living here for three years, I finally got inspired enough to paint the walls. I’m finally getting more confident in experimenting with colors I’d previously feared.

How To Make a Rhubarb Rose

We built a raised flower bed under the bay window, and, with aching backs, filled it with an unplanned assortment of rhododendrons, peonies, lilies, roses, and lisianthus in shades of pinks and whites. I’m not convinced the planting looks particularly polished to anyone but us, but I’m eager to cut flowers from it when everything comes back into bloom(fingers crossed), regardless. At least the hours of work, 10+ trips to Lowe’s, and wise advice from my dad and his friends resulted in a cement-block wall that’s impressively straight. We did something right.

In short, I don’t have much of a reason for being away as long as I have.

How To Make a Rhubarb Rose

But I’ve missed it.

So, let’s get back into it, shall we?

Rhubarb Rose Upside-Down Cake With Pistachio Crumb
 
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Ingredients
For the Topping
  • 4 Tbsp butter, melted
  • ¼ c sugar
  • ¼ c chopped pistachios
  • ¼ tsp salt
  • ½ c flour
For the Rhubarb
  • ¾ c sugar
  • 1 pound rhubarb, sliced about ¼" thick on a very sharp diagonal
For the Cake
  • 12 Tbsp softened butter, divided
  • 1 c sugar, divided
  • zest from one orange
  • 1½ c flour
  • 1½ tsp baking powder
  • 1½ tsp salt
  • 2 eggs
  • 1 tsp vanilla
  • 1 c sour cream
Method
Make the topping
  1. Stir together the butter, sugar, chopped pistachios, and salt until well combined. Mix in the flour until dry and crumbly. Set aside.
Macerate the rhubarb
  1. Combine the rhubarb and ¾ cup of sugar in a bowl and toss to combine. Set aside.
Make the cake
  1. Preheat the oven to 350F.
  2. Oil the bottom and sides of a 9" x 3" cake pan, then line the bottom with parchment. Spread 4 tablespoons of butter evenly in the bottom, on top of the parchment. Set aside.
  3. Put the 1 cup of sugar in the bowl of your stand mixer with the zest from the orange. Press the zest into the sugar with your fingers until it's fragrant and has the appearance of wet sand. Add the remaining 8 tablespoons of butter and beat for 10 minutes on medium speed, scraping the bowl occasionally.
  4. While you cream the butter and sugar, combine the flour, baking powder, and salt in a small bowl. Set aside.
  5. Once the butter is light and fluffy, add the eggs one at a time. Scrape down the bowl and add the vanilla.
  6. Add half of the dry ingredients and stir briefly to combine. Scrape down the sides and add half of the sour cream, scrape down the bowl and repeat.
  7. Arrange the the rhubarb in the pan in concentric circles, overlapping each slice and working from the outside in.
  8. Gently add the batter over the top, and sprinkle the pistachio crumb over.
  9. Bake about 45 minutes, or until a toothpick inserted in the center comes out with just a few crumbs attached.
  10. Allow to cool in pan for 3-5 minutes, then carefully invert on a rack to continue cooling. If any rhubarb sticks, just [carefully] remove it from the pan and press into place.
3.2.2925

 

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Comments

  1. Natalie says

    April 19, 2018 at 8:33 am

    Even though I don’t really like rhubarb this tart is simply stunning and I love the use of pistachio in the cake – sounds delicious!

  2. Laurien says

    April 26, 2018 at 1:30 pm

    Great recipe! Snaggged the last of the rhubarb in my local supermarket and this was the perfect way to use it!

Modifying a fav chocolate cake recipe into somethi Modifying a fav chocolate cake recipe into something a little more my own. Brown sugar. Greek yogurt. Espresso. Pretty darn good. Continuing with the speckle theme from the last cake too because it’s just so darn fun to do. 

I was terrified to submit my cakes to the oven after the revisions I made to the recipe I was working from. They turned out perfectly, which was a huge relief considering the amount of bizarrely cratered cakes I’ve been turning out lately! That frustration put a bad taste in my mouth, so I sought out other hobbies as a reprieve. I fell back into knitting, which felt great, but it’s very time consuming 😉 I knocked a couple sweaters off my list on Ravelry and have a couple more I want to make. 

Relatedly, I know I’ve shared it before but here’s another friendly reminder that your local library probably grants you access to all sorts of virtual classes via a free app. Whether you want to learn how to work with fondant or sew a bra, there’s plenty of exciting new hobbies to explore.
The cranberry frosting on this cake is incredible The cranberry frosting on this cake is incredible but goodness gracious: the cake is absolutely not! I’ve made two yellow cakes in a row - different recipes - and they’ve both ended up with crazy tunnels like I’ve never experienced in my life. I was telling @meghan_splawn recently that I feel like I can’t get anything right until the third try these days, even things I have plenty of experience with (hello?! I can bake a cake!!). It’s driving me absolutely nuts. Tell me your favorite yellow cake recipe and help me break this curse? #f52grams #f52community #thebakefeed #weekendbaking #cake #beautifulcuisines #huffposttaste #thekitchn #instafood #bareaders #bakemore #williamssonoma #rslove #bakewithus #makemore
Stay-Soft Fluffy Cinnamon Rolls Cinnamon rolls a Stay-Soft Fluffy Cinnamon Rolls 

Cinnamon rolls are like new cars. The second they leave the oven, their value begins to drop immediately. Really: a cooled cinnamon roll is just…. Not that great. But this @kingarthurbaking recipe gets around that by cleverly incorporating tangzhong (cooked flour and milk), ensuring a soft, pillow texture much longer than traditional cinnamon rolls. Swipe to the last slide to see how soft the rolls are even hours after baking. I can personally attest that they’re excellent even the next day 😉 

I recently finished one of those massive 7-oz containers of cinnamon - before the expiration date! - which felt like some sort of life achievement. Baking these seemed like a great reason to bust into a new container of Ceylon cinnamon 💪 
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I’ll never tire of star bread. I posted a reel t I’ll never tire of star bread. I posted a reel to show how it’s made (check my feed if you missed it!). The process is really so fun and not as hard as you might expect 😚
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