Rhubarb Tatin Cake Recipes

RHUBARB TATIN

Steps:

• You'll need a large, heavy-based ovenproof frying pan (ours was 22cm), or a tatin pan. Using the pan as a guide, cut the rhubarb into batons to fill the pan - longer pieces look better than small pieces - then set aside.
• Heat oven to 220C/200C fan/ gas 7 and tip the sugar into the frying pan. Bubble until the sugar has dissolved and turns a shade or two darker. Add the star anise, then remove from the heat and lay the rhubarb in the pan, curved-side facing down. Dot with the butter and sprinkle over the lemon juice.
• Trim the pastry to a circle slightly larger than the pan and put it on top of the rhubarb, tucking it in around the edges. You can now chill for up to 24 hrs, or cook straight away.
• Bake for 15-20 mins until the pastry is golden and puffed and the caramel is bubbling around the edges. Put your serving plate over the pan and carefully flip it over (be wary of the hot juices). Serve in the middle of the table with ice cream piled on top, or cut into slices.

RHUBARB TATIN CAKE

Steps:

• For the rhubarb:
• Cut off the ends of your rhubarb. Cut the rhubarb into 2 ½ inch-long batons.
• Put the vanilla pod, sugar, lemon juice and 300ml water (just to cover the rhubarb) in a shallow pot and set over low heat. Once the sugar has dissolved, add the rhubarb batons and simmer for 5 mins. Remove from the heat and leave to cool in the syrup for 1 hour, at least, or up to a night. Note: This step is very important- if your rhubarb doesn't sit long enough in the syrup, it will be too sour. The rhubarb batons should be perfectly sweet and tender, but will still hold their shape.
• For the Cake:
• Pre-heat your oven to 350°F . Grease an 8-inch square cake pan and line bottom with parchment paper.
• Arrange the rhubarb batons horizontally and vertically in the bottom of the pan, to create a grid of 9 alternating squares of 6 or 7 strips each. Set aside.
• In a large bowl, beat the butter with granulated sugar and brown sugar until white and fluffy. Beat in the eggs, the sour cream, vanilla seeds and lemon zest.
• In a separate bowl, whisk together flour, baking powder, baking soda and salt. Stir the dry ingredients into the butter mixture, alternately with milk ( making 2 additions of flour mixture and 1 of milk).
• Scrape the batter over the rhubarb batons, smoothing the batter to the edges of the pan, if needed.
• Bake in the oven until a cake tester inserted in center comes out clean, about 40 minutes.
• Remove from the oven and let cool in the pan for about 10 minutes. Invert onto serving plate, and peel off the parchment paper very carefully. Let cool completely.