Steps to Make Favorite Strawberry Rhubarb Upside Down Cake (And Muffins)

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, strawberry rhubarb upside down cake (and muffins). It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Strawberry Rhubarb Upside Down Cake (And Muffins) is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look wonderful. Strawberry Rhubarb Upside Down Cake (And Muffins) is something that I have loved my entire life.

To get started with this recipe, we must prepare a few ingredients. 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):

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

Instructions 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 is going to wrap it up for this exceptional food strawberry rhubarb upside down cake (and muffins) recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more 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!