The love of the French for “tatins” no longer needs to be proven. These classic French upside-down cakes or pies are traditionally made with apples, but you can embrace the season by using other fruits: peach, blueberry or pineapple, or vegetables: endives, carrots or tomatoes. This simple Rhubarb Tatin Cake embraces the late-spring/early summer season and offers a great way to showcase this perennial vegetable (yes, rhubarb is a vegetable!). The cake is simple and light, with small hints of vanilla and lemon, subtle enough to let the rhubarb shine all the way through. And with its beautiful criss-cross pattern, this Rhubarb Tatin Cake is surely all about the vibrant, luscious, pretty-pink rhubarb.
I hope you enjoy this Rhubarb Tatin Cake as much as I do…
Rhubarb Tatin CakePrint This
- For the Rhubarb Topping:
- 350 g fresh rhubarb
- 1 cup caster sugar
- Juice of ½ lemon
- 1 vanilla bean, seeds removed and reserved.
- For the Cake:
- The seeds of the vanilla bean
- ½ teaspoon lemon zest
- 1/2 cup unsalted butter , softened
- 1/3 cup each granulated sugar and packed brown sugar
- 2 eggs
- 1/2 cup sour cream
- 1 1/3 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup milk
For the rhubarb:
Cut off the ends of your rhubarb. Cut the rhubarb into 2 ½ inch-long batons.
Put the vanilla pod, sugar, lemon juice and 300ml water (just to cover the rhubarb) in a shallow pot and set over low heat. Once the sugar has dissolved, add the rhubarb batons and simmer for 5 mins. Remove from the heat and leave to cool in the syrup for 1 hour, at least, or up to a night. Note: This step is very important- if your rhubarb doesn’t sit long enough in the syrup, it will be too sour. The rhubarb batons should be perfectly sweet and tender, but will still hold their shape.
For the Cake:
Pre-heat your oven to 350°F . Grease an 8-inch square cake pan and line bottom with parchment paper.
Arrange the rhubarb batons horizontally and vertically in the bottom of the pan, to create a grid of 9 alternating squares of 6 or 7 strips each. Set aside.
In a large bowl, beat the butter with granulated sugar and brown sugar until white and fluffy. Beat in the eggs, the sour cream, vanilla seeds and lemon zest.
In a separate bowl, whisk together flour, baking powder, baking soda and salt. Stir the dry ingredients into the butter mixture, alternately with milk ( making 2 additions of flour mixture and 1 of milk).
Scrape the batter over the rhubarb batons, smoothing the batter to the edges of the pan, if needed.
Bake in the oven until a cake tester inserted in center comes out clean, about 40 minutes.
Remove from the oven and let cool in the pan for about 10 minutes. Invert onto serving plate, and peel off the parchment paper very carefully. Let cool completely.