Today is my husband and I’s 8 year anniversary and one of his favorite desserts is pineapple upsidedown cake. When I asked him what dessert he wanted for our anniversary (which I already knew the answer) he requested pineapple upsidedown cake. I am not fond of making the same recipe twice, so of course I had to take the original recipe up a notch and add some homegrown rhubarb and whole wheat flour. Since it was just us two today, I made a mini 6 inch cake for sharing.
Yields 4 pieces
1/4 cup brown sugar (not packed)
2 TB melted unsalted butter
1 (8 oz can crushed pineapple) juice removed and saved for something else) keep 1 TB
2 fresh stalks of rhubarb (cut down the center) and as desired to fit into cake pan
Cake batter ingredients:
3/4 cup whole wheat pastry flour
1 TB canola oil
1/3 cup buttermilk
1 tsp pure vanilla extract
1/4 tsp allspice
1/4 tsp kosher salt
1 tsp baking powder
1/3 cup sugar
1. Preheat oven to 350 degrees. Place parchment paper in cake pan. Set aside.
2. Melt butter in glass bowl, add brown sugar and whisk. Place evenly on the bottom of the baking pan. Lay the rhubarb down first on top of butter mixture ( I regretfully didn’t do this but will next time). I was hoping to have the rhubarb shine though in the end result but as you see above it is a hidden jem.
In a medium bowl whisk together allspice, flour, salt, and baking powder. Set aside.
In a separate bowl whisk together the egg, sugar, oil, vanilla, and buttermilk.
Add in dry mix of ingredients into the wet and use spatula to incorporate.
Pour batter over top the rhubarb and bake for 25 to 28 minutes. Or until toothpick comes out clean from the center.