Recipe of Eric Ripert Strawberry Rhubarb Upside Down Cake (And Muffins)

Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, strawberry rhubarb upside down cake (and muffins). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Strawberry Rhubarb Upside Down Cake (And Muffins) is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Strawberry Rhubarb Upside Down Cake (And Muffins) is something that I have loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can have strawberry rhubarb upside down cake (and muffins) using 20 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Strawberry Rhubarb Upside Down Cake (And Muffins):

1. Prepare Fruits
2. Make ready 1 1/2 Pints Strawberries
3. Get 1 Pound Rhubarb
4. Take 3/4 Cup Sugar
5. Take Caramel
6. Prepare 3/4 Cup Brown Sugar
7. Make ready 1/4 Cup Butter
8. Make ready Splash Strawberry Syrup
9. Take Cake
10. Make ready 3 Cups Flour
11. Make ready 2 Sticks Butter
12. Make ready 2 Cups Sugar
13. Make ready 4 Eggs
14. Make ready 1 Cup Buttermilk
15. Get 1 Tsp. Baking Powder
16. Take 1/2 Tsp Baking Soda
17. Prepare 1 Hunk of Ginger
18. Get Pinch Salt
19. Prepare Splash Orange Blossom Water
20. Prepare 1/2 Tsp. Corn Starch and Water

Steps to make Strawberry Rhubarb Upside Down Cake (And Muffins):

1. ** YOU WILL HAVE EXTRA BATTER. SEE BELOW*** - Preheat oven to 360 F. Wash all fruits. Hull strawberries and chop ends off of rhubarb. Squash 1/4 of the strawberries and put them in a bowl with 1/2 cup sugar. Cover with plastic and let it sit.
2. Chop rhubarb into manageable sized pieces and place in food processor along with 1/4 cup sugar, ginger and a splash of that orange blossom water. Use regular water if you don’t have it. Get it to the consistency you see below. Cover and reserve.
3. Sift together the dry ingredients. Cream together two sticks of butter and 2 cups sugar. Add the eggs in one at a time and combine. Add in half the dry ingredients. Combine. Add buttermilk. Combine. Add remaining dry ingredients. Combine. Drain syrup from strawberries and rhubarb. Combine and reserve. Add in rhubarb. Combine.
4. Put brown sugar into oven safe pan with 1/4 cup butter. Add in a splash of the strawberry syrup that was reserved. Melt over medium low heat. When dissolved and bubbly, turn off heat and add in strawberries followed by cake batter.
5. Bake until bubbly and top begins browning. I suggest placing a cookie sheet under the pan to catch the molten caramel. Honestly, the cake looks good like this. I decided to flip it but couldn’t flip it back. It’s really up to you. 1. I garnished with some mint that was growing outside.
6. Grease up some muffin pans if you don’t want to make two cakes. Simmer the reserved syrup. Add in the cornstarch and water to thicken it up just a bit.
7. The muffins took about 25 minutes at the same temperature. Remove from muffin pans and individually dip each into the strawberry rhubarb syrup. Immediately throw some mint on it while they’re sticky.
8. As you can see, I went mental that day. Was it worth it? Yes. Will I do it again? Yes. When? Not today! Haha.

So that’s going to wrap it up with this special food strawberry rhubarb upside down cake (and muffins) recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!