roxy's strawberry rhubarb upside-down cake
Roxy's Strawberry Rhubarb Upside-Down Cake Source: Shelly Southwick, pastry chef, Roxy’s, Eldorado Hotel-Casino, Reno, Nevada For the fruit 12 to 14 strawberries, hulled and sliced...
Ingredients
- 12to 14 strawberries, hulled and sliced, plus extra for garnis
- 1/2cupgranulated sugar
- 6tablespoonunsalted butter
- 11/4 cups light brown sugar
- 1/2teaspoonsalt
- 1teaspoonvanilla extract
- 6to 7 pieces trimmed rhubarb, cut into 3- x 1/2-inch lengths
- 11/2 cups all-purpose flour
Directions
- 1
Roxy's Strawberry Rhubarb Upside-Down Cake Source: Shelly Southwick, pastry chef, Roxy’s, Eldorado Hotel-Casino, Reno, Nevada For the fruit
- 2
Butter a 9-inch square cake pan
- 3
Melt 6 tablespoons butter in medium saucepan over medium heat
- 4
Add brown sugar, salt and vanilla extract and cook, whisking until mixture comes together, about 3 to 4 minutes
- 5
Pour mixture into cake pan, distributing evenly
- 6
Arrange rhubarb slices in a decorative pattern over mixture
- 7
Spoon 4 tablespoons strawberry purée evenly over rhubarb, reserving remainder of purée for later garnish
- 8
Set cake pan aside