Rhubarb is back and we couldn’t be happier. This upside down cake has cinnamon, cardamom, and ginger tossed together with rhubarb before baking under a tasty lemon cake. Serve warm and topped with fresh whipped cream for a sweet spring dessert.
1 pound fresh rhubarb stalks, trimmed, and cut into 1-inch pieces
1 ½ cups granulated sugar, divided
2 teaspoons cornstarch
½ teaspoon ground ginger
½ teaspoon cinnamon
½ teaspoon ground cardamom
½ cup butter, plus more for the pan, divided
1 cup all-purpose flour, plus more for the pan, divided
1 cup cake flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup granulated sugar
1 tablespoon lemon zest
1 cup buttermilk
1 ½ teaspoons vanilla extract
Whipped cream for serving
Line a 9-inch springform pan base with parchment. Butter and flour the pan sides and the parchment. Combine the rhubarb, ½ cup granulated sugar, ginger, cinnamon, and cornstarch in a bowl. Toss to coat; set aside.
Preheat the oven to 350˚ F.
Whisk together the flours, baking powder, baking soda, and salt in a medium mixing bowl.
In the bowl of a mixer, cream together the remaining ½ cup butter, lemon zest, and the granulated sugar until light and fluffy. Add the eggs, 1 at a time, mixing just until incorporated then add the vanilla. Add the flour mixture and buttermilk alternately in 3 batches, mixing at low speed after each addition until just combined.
Arrange coated rhubarb pieces in a single layer on the buttered parchment in pan, sprinkle over any excess sugar from bowl. Pour the batter into pan then smooth with a spatula. Gently drop the pan on the counter to remove air bubbles. Bake at 350°F until a wooden pick inserted in center comes out clean, about 1 hour. Rest for fifteen minutes then remove the ring from the springform pan. Immediately place a cooling rack on the top of the cake and flip over. Place the cooling rack over foil to collect any dripping sugar syrup. Cool completely and serve warm with whipped cream.
These cute little individual brownies are baked with a peanut butter cup in the center, then topped with peanut butter icing. Their portability makes them perfect for both indoor and outdoor spring events.
Peanut Butter Cup Brownies
1½ sticks butter, plus extra to butter pans
7 ounces semi-sweet chocolate chips
3 extra large eggs
¾ cups dark brown sugar, packed
½ cup confectioners’ sugar
1 tablespoon granulated sugar
1½ tablespoons light corn syrup
½ tablespoon pure vanilla extract
¼ teaspoon kosher salt
¾ cup spooned and leveled bleached all-purpose flour
15 peanut butter cups
Peanut Buttercream Icing (recipe below)
Preheat the oven to 350˚F. Butter 15 of the cups in two 12-cup square brownie pans.
Place 1 ½ cups of butter around the edges of a microwave-safe glass bowl. Add the chocolate chips to the center. Melt the butter and chocolate in the microwave on highest power for 1 minute, stirring at least once, and then in 30 second increments, stirring one time in the middle of each one, until the chocolate is almost melted. Remove and stir until completely melted. Set aside to cool slightly.
In a large bowl, whisk the eggs until the whites and yolk are just blended. Stir into the eggs the brown sugar, confectioners’ sugar, granulated sugar, corn syrup, vanilla, and salt; mix until combined. Add the cooled chocolate mixture, stirring until completely incorporated. Stir in the flour to completely incorporate.
Add a tablespoon of batter to each buttered cup in the brownie pan. Place a peanut butter cup over the batter. Cover with remaining batter until the cups of the pan are 3/4 full.
Place the pans in the oven and bake until brownies just begin to pull away from the edge of the pan, about 18 – 20 minutes. It’s better to undercook rather than risk drying out the brownies.
Let cool completely in the pans on a rack. Place the cooled pans in the refrigerator for one hour to set the chocolate cups. Carefully remove the brownies from the pan using a thin spatula. Wrap the brownies well with plastic wrap and refrigerate overnight.
Peanut Buttercream Icing
1/2 cup unsalted butter, room temperature
1/2 cup creamy peanut butter
1/4 teaspoon salt
1 1/2 cups powdered sugar, sifted
2 tablespoons milk, more if needed
In a bowl, combine the butter, peanut butter, and salt using a stand or hand mixer. Add the powdered sugar and 1 tablespoon of milk, combine and then add the second tablespoon. Mix to a smooth, but still stiff consistency, adding any additional milk if needed. Use a piping bag or a spoon, top the cooled brownies an hour before serving.