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Perfect Rhubarb and Blood Orange Upside-Down Polenta Cake

rhubarb and blood orange upside-down polenta cake - featured image
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A quick and easy upside-down cake featuring tart rhubarb and bittersweet blood oranges atop a tender polenta base, perfect for spring and summer desserts.

Ingredients

Scale
  • 4 tablespoons unsalted butter, melted (for topping)
  • 1/2 cup granulated sugar (for topping)
  • Fresh rhubarb stalks, sliced into 1-inch pieces
  • Blood oranges, thinly sliced with peel on
  • 1 cup fine cornmeal (polenta)
  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 large eggs, room temperature
  • 1/3 cup whole milk or buttermilk
  • 1/3 cup unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). In a 9-inch round cake pan or cast-iron skillet, melt 4 tablespoons unsalted butter over low heat.
  2. Sprinkle 1/2 cup granulated sugar evenly over the melted butter.
  3. Arrange rhubarb pieces and blood orange slices decoratively on top of the butter and sugar mixture.
  4. In a large bowl, whisk together 1 cup fine cornmeal, 3/4 cup all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt.
  5. In a separate bowl, beat 1/2 cup granulated sugar and 1/4 cup light brown sugar with 2 large eggs until pale and fluffy.
  6. Add 1/3 cup milk or buttermilk, 1/3 cup melted and cooled unsalted butter, and 1 teaspoon vanilla extract to the eggs and sugar mixture; mix until combined.
  7. Slowly fold the dry ingredients into the wet mixture until just combined; if batter is too stiff, add 1 tablespoon milk.
  8. Pour batter evenly over the arranged fruit in the pan, smoothing the top gently.
  9. Bake for 40 to 45 minutes until a toothpick inserted in the center comes out clean and edges pull slightly away from the pan.
  10. Cool the cake in the pan on a wire rack for 15 minutes.
  11. Run a knife around the edges to loosen, then invert the cake onto a serving plate carefully.
  12. Serve slightly warm or at room temperature.

Notes

Use fine or medium-ground cornmeal for best texture. Do not overmix batter to avoid dense cake. Cool cake before inverting to prevent sticking. For gluten-free, substitute almond flour for all-purpose flour. For vegan, use flax eggs and coconut milk with vegan butter or coconut oil.

Nutrition

Keywords: rhubarb cake, blood orange dessert, upside-down cake, polenta cake, spring dessert, summer dessert, gluten-free option, easy dessert

Find it online: https://katedishes.com/perfect-rhubarb-and-blood-orange-upside-down-polenta-cake-recipe-for-easy-homemade-dessert/