This one is a twist on an oldie but goodie: Pineapple Rhubarb Upside Down Cake. Instead of a soaking the pineapple slices in caramel sauce, they blend perfectly with a Rhubarb Pineapple Compote. This is a great dessert for fans of tiki drinks and tropical getaways. When you bake this cake, your entire kitchen will smell like a tropical getaway and you’ll be tempted to eat the entire thing. If that happens, I will not judge you one bit. I love this cake so much that I made it four times ‘in the name of research’ and I may or may not have eaten all of them …
15 minPrep Time
50 minCook Time
1 hr, 5 Total Time
- 2 ½ tablespoons freshly squeezed Lemon Juice
- 1 cup of small, cubed Pineapple or crushed pineapple from a can
- 1 ½ cups of Rhubarb, rinsed and sliced into 1/2-inch cubes
- 1 cup of Granulated Sugar
- 1 teaspoon of Cornsarch
- 3-5 slices of cored Pineapple, 1/4" thick
- 1 1/2 cups All-purpose Flour
- 3/4 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/2 cup Unsalted Butter, softened
- 1 cup Granulated Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 2/3 cup Greek Yogurt
- Combine all ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves. Reduce heat to medium-low, cover, and simmer until rhubarb is tender, stirring occasionally, about 7 minutes.
- Boil on high for 10-12 minutes until mixture is thickened and jammy. Set the compote aside and let cool a bit.
- Preheat oven to 350F/180C and butter a 9-inch cake pan. For an easy release of the cake later on, line the bottom of the pan with parchment paper.
- In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
- In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed for 2-3 minutes until light and fluffy. Occasionally scrape down the sides and bottom of the bowl.
- Add the eggs, one at a time, beating well after each addition. Beat in vanilla extract and greek yogurt. On low speed, beat in the flour mixture in 3 additions, alternating it with the sour cream in 2 additions, starting and ending with the flour. Do not over mix.
- Place pineapple slices in the pan. Pour the Rhubarb Pineapple Compote evenly over the pineapples. Then pour the cake batter over the top and even it out with a rubber spatula.
- Bake for 45-50 minutes, or until a skewer inserted into the center of the cake comes out clean. Let cool for exactly 10 minutes on a wire rack, then run a knife along the edges of the pan and invert onto a plate. Let the cake cool completely.
- Note: While the cake can be kept in the refrigerator for up to 3 days, it will not keep for very long.
In other news, I’ve got Sunday Candy by Donnie Trumpet & The Social Experiment on repeat. I love this music video.