Rhubarb Rose Upside-Down Cake With Pistachio Crumb
 
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.
Recipe by Whisk Kid at https://whisk-kid.com/2018/04/rhubarb-rose-upside-cake-pistachio-crumb.html