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A&E >  Food


The Spokesman-Review

In an Associated Press story in the May 12 edition of IN Food, a recipe for Rhubarb Upside-Down Cake called for an oven temperature of 325 degrees. Stephanie Pearl Kimmel, executive chef-owner of Marche restaurant, tested the cake recipe using her convection oven; convection ovens heat up and cook faster than conventional ovens. Cooks using conventional (nonconvection) ovens should use a setting of 375 degrees.

Kimmel also points out that the 9-inch cake pan called for should be at least 2 inches deep, to hold all the batter.

Here’s that recipe again:

Rhubarb Upside-Down Cake

From Stephanie Pearl Kimmel, Marche restaurant, Eugene, Ore.

3/4 cup unsalted butter, divided

3/4 cup brown sugar

3 cups diced rhubarb, 1/4 -inch dice

1 cup plus 2 tablespoons granulated sugar

2 eggs, separated

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

1/2 cup milk

1/4 teaspoon cream of tartar

Preheat oven to 375 degrees. Generously butter a 9-inch round cake pan that is at least 2 inches deep.

Melt 4 tablespoons unsalted butter over low heat. Stir in the brown sugar. Pour into cake pan and distribute evenly across the bottom of the pan. Place rhubarb in cake pan and sprinkle with 2 tablespoons granulated sugar. Set aside.

In the bowl of an electric mixer, cream 1/2 cup softened butter and 1 cup granulated sugar on medium speed until pale and light. Add egg yolks, one at a time, scraping down the sides of the bowl after each addition. Beat in vanilla extract.

In a separate bowl, mix the flour, salt and baking powder. Add 1/3 of the flour mixture to the batter in the mixer bowl on slow speed, scraping down the sides and mixing until dry ingredients are incorporated. Add 1/2 of the milk. Continue alternating additions of dry ingredients and milk, ending with the flour mix.

In a separate bowl, whip egg whites with cream of tartar until stiff peaks form. Fold egg whites into batter in three additions until well-incorporated. Turn batter into pan.

Bake in preheated oven at 375 degrees for 25 to 30 minutes, or until the surface springs back to the touch. Let cool for 5 to 10 minutes. Run a table knife around the edges and invert onto a cooling rack. Serve either warm or at room temperature with whipped cream spiked with vanilla or kirsch, as desired.

Cook’s note: Strawberry and rose petal-scented ice creams, syrups and sauces are a great flavor match with this cake.

Yield: One 9-inch cake, 10 servings

Approximate nutrition per serving: 370 calories, 15 grams fat (9 grams saturated, 37 percent fat calories), 4 grams protein, 55.5 grams carbohydrate, 80.7 milligrams cholesterol, 1 gram dietary fiber, 242 milligrams sodium.

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