Raspberry-Rhubarb Upside-Down Cake
Ingredients
- 1/4 c. unsalted butter
- unsalted butter
- granulated sugar
- 3/4 c. packed light brown sugar
- 2 stalk rhubarb
- 12 fresh raspberries
- 1 c. all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. nutmeg
- c. 1.3 cup unsalted butter
- 1/2 c. granulated sugar
- 2 large eggs
- 1/2 c. Buttermilk
- 1 tsp. vanilla extract
Instructions
- Trim the ends from rhubarb stalks, then cut them into 1/4-inch-thick slices. Arrange overlapping rhubarb slices on top of sugar mixture and place a fresh raspberry in the center of each cup. Set aside.
- Cake batter: Whisk flour, baking powder, nutmeg, and baking soda in a small bowl. In the large bowl of a stand mixer (or using a hand mixer), beat butter and sugar until creamy. Beat in eggs until combined. With mixer on low, alternately beat in flour mixture and buttermilk mixture until batter is thick and smooth. Fill muffin cups. Tap pans on counter to settle batter.
