Rhubarb Upside-Down Cake with Rosemary Caramel Sauce

Name: Rhubarb Upside-Down Cake with Rosemary Caramel Sauce
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 315 milliliters cake flour; 85 grams good-quality white chocolate such as Callebaut, chopped; 2 larges egg whites, at room temperature; 118 milliliters granulated sugar; 237 milliliters granulated sugar; 8 servings SAUCE; 8 servings Sour Cream Chamomile Ice Cream; 1 teaspoons lemon juice; 118 milliliters packed light brown sugar; 118 milliliters milk; 227 grams rhubarb, cut into 1/2-in. slices (2 cups); 227 grams rhubarb, split lengthwise and cut into 2-in. pieces; 1 rosemary sprig (5 in.); 1 teaspoons salt; 79 milliliters unsalted butter, at room temperature; 1 teaspoons vanilla extract; 237 milliliters whipping cream; 8 servings COMPOTE

Rhubarb Upside-Down Cake with Rosemary Caramel Sauce requires approximately 1 hour and 45 minutes from start to finish. One portion of this dish contains roughly 8g of protein, 31g of fat, and a total of 663 calories. This recipe serves 8. This recipe covers 10% of your daily requirements of vitamins and minerals. Mother's Day will be even more special with this recipe. A mixture of baking powder, granulated sugar, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Make cake: Butter a 9-in. round pan or 8 (1-cup) ramekins and line with parchment paper or waxed paper cut to fit. Butter the paper. In a bowl, toss rhubarb with 3 tbsp. granulated sugar. Spoon evenly into pan or ramekins; if using ramekins, set on a rimmed baking sheet.

Ingredients you will need

Granulated Sugar

Rhubarb

Butter

Equipment you will use

Baking Paper

Baking Sheet

Ramekin

Bowl

Frying Pan

Melt chocolate in a small metal bowl over a pan of barely simmering water, whisking until smooth, 2 to 4 minutes.

Ingredients you will need

Chocolate

Water

Equipment you will use

Whisk

Bowl

Frying Pan

Let cool.

Beat butter and 1/2 cup granulated sugar in a bowl with a mixer until fluffy.

Ingredients you will need

Granulated Sugar

Butter

Equipment you will use

Blender

Bowl

Add egg whites and vanilla and beat until well blended.

Ingredients you will need

Egg Whites

Vanilla

Combine flour, baking powder, and salt in another bowl. Beat flour mixture into egg mixture half at a time, alternating with milk, until smooth. Stir in chocolate.

Ingredients you will need

Baking Powder

Chocolate

All Purpose Flour

Milk

Salt

Egg

Equipment you will use

Bowl

Spread batter evenly over rhubarb.

Ingredients you will need

Rhubarb

Spread

Bake cake until golden brown and a toothpick inserted in center comes out almost clean, 28 to 35 minutes.

Equipment you will use

Toothpicks

Oven

Let cool in pan or ramekins about 30 minutes.

Equipment you will use

Ramekin

Frying Pan

Heat cream and rosemary in a small saucepan over medium heat until bubbles form at edge of pan, stirring occasionally, 3 to 5 minutes.

Ingredients you will need

Rosemary

Cream

Equipment you will use

Sauce Pan

Frying Pan

Remove from heat and discard rosemary.

Ingredients you will need

Rosemary

Stir granulated sugar with lemon juice and 2 tbsp. water in a 12-in. frying pan. Cook over medium-high heat, occasionally picking up pan and swirling mixture around sides to wash down sugar crystals, until deep golden, 5 to 6 minutes. Immediately remove pan from heat, add cream (it will bubble up), and whisk until smooth. Scrape sauce into a serving bowl.

Ingredients you will need

Sugar

Lemon Juice

Cream

Sauce

Water

Equipment you will use

Frying Pan

Whisk

Bowl

Make compote: In a small saucepan over medium heat, bring brown sugar, 1/3 cup water, and the rhubarb to a boil, stirring occasionally. Reduce heat and simmer until rhubarb is tender, 4 to 5 minutes.

Ingredients you will need

Brown Sugar

Compote

Rhubarb

Water

Equipment you will use

Sauce Pan

Loosen cake from sides of pan or ramekins with a small metal spatula. Invert pan onto a platter (or invert ramekins onto dessert plates) and remove paper. For cake on platter, cut into wedges and transfer to plates. Using a slotted spoon, spoon compote and some syrup on cake. Spoon some sauce next to cake and serve the rest on the side.

Ingredients you will need

Syrup

Equipment you will use

Slotted Spoon