Easiest Way to Prepare Mario Batali Strawberry Rhubarb Upside Down Cake (And Muffins)
by Amy Massey
Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, strawberry rhubarb upside down cake (and muffins). It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Strawberry Rhubarb Upside Down Cake (And Muffins) is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Strawberry Rhubarb Upside Down Cake (And Muffins) is something which I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can cook strawberry rhubarb upside down cake (and muffins) using 20 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Strawberry Rhubarb Upside Down Cake (And Muffins):
Take Fruits
Get Strawberries
Get Rhubarb
Get Sugar
Get Caramel
Make ready Brown Sugar
Prepare Butter
Get Strawberry Syrup
Take Cake
Make ready Flour
Make ready Butter
Prepare Sugar
Make ready Eggs
Make ready Buttermilk
Get Baking Powder
Make ready Baking Soda
Make ready Hunk of Ginger
Take Salt
Prepare Orange Blossom Water
Get Corn Starch and Water
Instructions to make Strawberry Rhubarb Upside Down Cake (And Muffins):
** 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.
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.
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.
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.
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.
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.
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.
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 is going to wrap it up with this exceptional food strawberry rhubarb upside down cake (and muffins) recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!