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Caramelized Rhubarb Upside-Down Cake | ルバーブをケーキ作りに…

Having grown up in Ireland (as well), rhubarb was quite a common vegetable which was often used for my confectionery baking ingredients – cakes, pies, tarts to even puddings and mousses.

However rhubarb is not common in Japan only quite recent, of it’s vivid red color that pâtissiers in Tokyo are starting to using to accentuate their beautiful confectioneries, jams and sauces.

For my home baking……(apart from what goes turn into jam), I keep a short stack of rhubarb in the freezer.

Since I am not a heavy sugar eater, I prefer to keep my rhubarbs unsweetened (just a sprinkle of sugar) but I’ve tried out a new tested recipe with caramel and to retain the red color and designed shape when baked – A Rhubarb Upside Down Cake.











Rhubarb placed over  a  layer of  caramelized topping.



After residing in the oven for 60 minutes, turned upside down.


Another favorites are my Rhubarb Crumble Cakes which has is a madeira cake base with rhubarb topped with an orthodox crumble.



Caramelized Rhubarb Upside-Down Cake

This recipe is based on a recipe which I found at a blog site modified.

Caramel Rhubarb Topping:

  • 100g granulated sugar
  • 30ml water
  • 1/2 teaspoon lemon juice
  • 40g unsalted butter
  • 680g fresh rhubarb , trimmed into 3/4-inch slices (about 2cm)

Yoghurt Sour Cream Cake:

  • 180g cake flour
  • 1.5 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 70g sour cream *
  • 170g yoghurt
  • 2 teaspoon vanilla extract
  • 120g unsalted butter, room temperature
  • 100g granulated sugar
  • 2 large eggs


  1. Prepare the topping:

What I am using is a 27cm x 19cm x Height 5cm oval dish.

Grease the bottom and sides of a 9-inch-diameter-by-3-inch-high round cake pan (don’t use a springform pan; the caramel might leak out during baking). Line the bottom of the pan with a round of parchment paper, cut to fit, and grease the paper.

  1. In a medium saucepan, combine the sugar, water and lemon juice. Cook over medium heat, stirring, until the sugar dissolves. Stop stirring; increase the heat to high, and cook, occasionally brushing down the sides of the pan with a wet pastry brush to prevent crystallization, until the mixture turns into a golden caramel. Remove the pan from the heat and immediately whisk in the butter, one piece at a time (be careful: the mixture will bubble up furiously).
  2. Carefully pour the hot caramel into the bottom of the prepared pan.
  3. Arrange a circle of rhubarb slices, overlapping them slightly, around the outer edge of the pan, on top of the caramel. Arrange the remaining slices in the center, covering the caramel completely and overlapping the slices slightly.
  4. Make the cake batter: Position a rack in the center of the oven and preheat to 350F.
  5. In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon and salt. Set aside.In a small bowl, stir together the sour cream and vanilla extract and set aside.
  6. In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium-high speed until creamy, about 1 minute. Gradually add the sugar and beat at high speed for 2 to 3 minutes, until the mixture is lightened in texture and color. Reduce the speed to medium and add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. At low speed, add the flour mixture in three additions, alternating it with the sour cream mixture in two additions. Scrape down the sides of the bowl and mix just until blended. Spoon the batter in large dollops over the rhubarb. Smooth the batter into an even layer. Bake for about an hour, until the cake is golden brown and a toothpick inserted into the center comes out clean. Set the pan on a wire rack and cool for 10 minutes.
  7. Run a thin knife around the edge of the pan. Using pot holders, very carefully invert the cake onto a cake plate or platter. Peel off the parchment paper, if necessary. Serve warm or at room temperature with vanilla ice cream or whipped cream.

Caramelized Rhubarb Upside-Down Cake Recipe | ルバーブ アップサイドダウン キャラメル ケーキ

The Caramel Rhubarb Topping | キャラメル ルバーブ トッピング

  • グラーニュ糖・・・・・・100g
  • 水・・・・・・・・・・・30ml
  • レモン・・・・・・・・・小匙1/2個
  • バター・・・・・・・・・40g
  • ルバーブ・・・・・・・・・680g (2cm長さにカット)

The Yoghurt Sour Cream Cake | ヨーグルトサワークリーム生地

  • 薄力粉・・・・・・・・・180g
  • ベーキングパウダー・・・小匙5
  • ベーキングソーダ・・・・小匙1/4
  • シナモンパウダー・・・・小匙1/2
  • 塩・・・・・・・・・・・小匙1/4
  • サワークリーム・・・・・70g
  • ヨーグルト・・・・・・・170g
  • バニラエッセンス・・・・小匙2
  • バター・・・・・・・・・120g
  • グラーニュ糖・・・・・・100g
  • 卵・・・・・・・・・・・2個


  1. トッピング

私が使用している型は27cm x 19cm x 高さ5cmのオーバル型。側面に油を塗り、底にオーブンペーパーを敷いておいきます。キャラメルを流し込むので漏れだす可能性のある型は使わない様に注意。

  1. お鍋に砂糖、水、レモン汁をいれて砂糖が溶けるまで絶えず攪拌しながらかき混ぜる。徐々に茶色のキャラメル色になるまで混ぜていきます。鍋の側面に張り付く結晶は濡れたブラシで落としていく。高温になり、キャラメル色になったら火からおろしサイコロ形に切っておいたバターを数回に分けていれます。猛烈な勢いで蒸気が上がりますのでやけどには注意。
  2. キャラメルをオーバル型に流し込み、あら熱をとり固めます。
  3. キャラメルの上に均等に切ったルバーブを側面から綺麗に並べていきます。完全にキャラメルをカバーする様に並べ、込み合った窮屈な感覚で並べていきます。(煮えた時に多少緩みます)
  4. オーブンを350F/180℃に予熱しておきます。
  5. サワークリーム・ヨーグルトケーキ
  6. サワークリームとバニラエキスを一緒に混ぜておきます。
  7. ミキサーでバターをクリーム状にします。徐々に砂糖を加え、2〜3分間、高速で白くクリーム色になるまで攪拌します。卵を徐々に追加し、低速でサワークリームをブレンド。それと交互に小麦粉を追加します。ボウルの側面に残る生地も木べらで戻しながら混ぜ合わせます。
  8. ルバーブの上に生地を滑らかになるまで流し込み、約1時間焼く。表面を金茶色に、中心部に竹串を入れ生地が残らないようであれば出来上がりです。ワイヤーラックの上で冷める迄まちます。
  9. 型から取り出す時は縁側を細いナイフではがした後、慎重にケーキをお皿の上に反転させます。バニラアイスやホイップクリームをのせて食べても美味しいです。
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