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Rhubarb Upside-Down Cake with Rosemary Caramel Sauce





Yields
Serves 8



Total Time
1 hr 45 mins

We were intrigued, if skeptical, about trying this dessert of rhubarb, caramel, and rosemary from Brock Windsor, chef-owner of Stone Soup Inn in Vancouver Island's Cowichan Valley in B.C. But the unusual combo bowled us over. Though the recipe is time intensive, nothing is difficult.

su-Rhubarb Upside-Down Cake with Rosemary Caramel Sauce




Thomas J. Story
  CAKE
 1/2 pound rhubarb, cut into 1/2-in. slices (2 cups)
 1/2 cup plus 3 tbsp. granulated sugar
 3 ounces good-quality white chocolate such as Callebaut, chopped
 1/3 cup unsalted butter, at room temperature
 2 large egg whites, at room temperature
 3/4 teaspoon vanilla extract
 1 1/3 cups cake flour
 2 teaspoons baking powder
 1/2 teaspoon salt
 1/2 cup milk
  SAUCE
 1 cup whipping cream
 1 rosemary sprig (5 in.)
 1 cup granulated sugar
 1/2 teaspoon lemon juice
  COMPOTE
 1/2 cup packed light brown sugar
 1/2 pound rhubarb, split lengthwise and cut into 2-in. pieces
  Sour Cream Chamomile Ice Cream
Step 1
1

Preheat oven to 350°. 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.

Step 2
2

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

Step 3
3

Beat butter and 1/2 cup granulated sugar in a bowl with a mixer until fluffy. Add egg whites and vanilla and beat until well blended. 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.

Step 4
4

Spread batter evenly over rhubarb. Bake cake until golden brown and a toothpick inserted in center comes out almost clean, 28 to 35 minutes. Let cool in pan or ramekins about 30 minutes.

Step 5
5

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

Step 6
6

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.

Step 7
7

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.

Step 8
8

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. Serve with chamomile ice cream.

Step 9
9

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 559Calories from Fat 38
% Daily Value *
Total Fat 24g37%

Saturated Fat 15g75%
Cholesterol 67mg23%
Sodium 317mg14%
Total Carbohydrate 84g29%

Dietary Fiber 1.5g6%
Protein 5.3g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.