Years ago, when I was growing up in Houston, Texas, our neighborhood by-laws didn’t permit garage sales, so a couple of times a year the civic association organized a white elephant sale in a nearby stadium parking lot. For a $10 fee, you could park your car and display your wares right behind it. For my mom and me, those sales were a highlight. We’d set up and sell stuff, but we also loved to browse for treasures, so we’d take turns manning our own “stall” and shopping.
Fast forward many years and I discovered that my favorite childhood event is a common thing in the United Kingdom. It’s called a car boot sale since car boot = car trunk. No prior registration is necessary – anyone can just rock up with a full car and pay a fee, typically £8 ($10) and sell their junk, I mean, treasures. Best of all, during the summer time, car boot sales happen Every Single Weekend!
Last weekend at the car boot sale here in Jersey, we bought two huge chancre crabs, four gorgeous hydrangeas in pots, a couple of books and a healthy bunch of homegrown rhubarb. For Father’s Day on Sunday, I wanted to make something special for my husband who adores rhubarb. This cake did not disappoint!
Roasted Rhubarb Upside Down Cake
As I mentioned in yesterday’s post, the recipe for the roasted rhubarb, I decided to publish that separately since it actually makes twice the rhubarb you need for this cake. You can follow those instructions and use half the amounts if you don’t want the extra sweet roasted rhubarb, but I promise it will be eaten, and promptly, if you do!Ingredients
For the cake batter:
1/2 cup or 113g butter, softened, plus extra for the pan
1/2 cup or 100g caster sugar
2 eggs
1 cup or 125g plain flour, plus extra for the pan
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup or 75g polenta or fine cornmeal, plus a little extra for the pan
1/4 cup or 30g ground almonds
2 tablespoons or 30ml fresh orange or clementine juice
2 teaspoons orange or clementine zest
To assemble: 1/2 of the roasted rhubarb from this recipe: Sweet Roasted Rhubarb
To decorate: 1 tablespoon roughly chopped pistachios
Method
Follow the link in the ingredients list for instructions to roast your rhubarb and set aside to cool while you prepare the cake batter.
Generously grease and flour a 6-cup Bundt pan. Sprinkle an additional teaspoon of fine cornmeal on the bottom. This makes a bit of a thin crust so the rhubarb doesn’t stick to the pan.
Preheat the oven to 350°F or 180°C. (Or turn it down if it's still hot from roasting the rhubarb.)
Beat the butter and sugar in a bowl until pale and creamy. Add the eggs, one at a time, and beat well.
Fold in the fine cornmeal, ground almonds, orange juice and zest until well combined.
Line the bottom of your Bundt pan with roasted rhubarb, saving any excess to serve alongside it. I chose all of the prettiest pinker bits, another reason to roast more that you actually need!
Spoon the batter into the Bundt pan and smooth the top with a spatula.
Bake for 30-35 minutes until it is golden and a skewer inserted into the cake comes out clean. Remove from the oven but leave in the pan to cool for about 10 minutes. Any longer and it might end up sticking so do set a timer.
Turn the cake out onto a wire rack to cool completely. At this point, I used a dull knife to flick away some of the cornmeal "crust" on top to better reveal the beautiful rhubarb.
Drizzle or brush on some sticky syrup from the roasted rhubarb. Sprinkle with chopped pistachios with a little more syrup on top to help them stick.
Enjoy!
Many thanks to this month’s Bundt Bakers host, Sue from Palatable Pastime. We are sharing cakes that are perfect for picnics! Along with my little 6-cup Bundt which travels well, check out all the other great cakes we've baked for you.
- Cheerwine Bundt Cake from Palatable Pastime
- Elderflower and Blueberry Bundt - Bundt Cake Flor de Saúco y Arándanos from Merce's Cake
- Lemon and Pistachio Bundt Cake from Patyco Candybar
- Milk Chocolate and Caramel Popcorn Bundt Cake from All That's Left Are The Crumbs
- Pineapple Upside Down Bundt from Simply Inspired meals
- Roasted Rhubarb Upside Down Cake from Food Lust People Love
- Spiced Apple Streusel Cake from Sneha's Recipe
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.
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