Recipe Strawberry and rhubarb upside-down cake
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Auteur : Louis-François MarcotteInternet : https://ici.radio-canada.ca/mordu/recettes/8680/gateau-renverse-fraises-rhubarbe
Prep: 20 min
Cook: 45 min
Yield: 8 servings
INGRÉDIENTS
PRÉPARATION
Cook: 45 min
Yield: 8 servings
INGRÉDIENTS
- Strawberries, cut in half - 500 ml (2 cups)
- Rhubarb, cut into pieces - 500 ml (2 cups)
- Maple syrup - 60 ml (4 tbsp)
- Flour - 375 ml (1 1/2 cups)
- Baking powder - 12.5 ml (2 1/2 tsp)
- Salt - 2.5 ml (1/2 tsp)
- Butter, at room temperature - 125 ml (1/2 cup)
- Sugar - 250 ml (1 cup)
- Eggs-2
- Vanilla-5 ml (1 tsp)
- Sour cream-125 ml (½ cup)
PRÉPARATION
- Preheat oven to 175°C (350°F).
- In a buttered 20 × 30 cm (8 × 12 in) baking dish, cover the bottom with strawberries and rhubarb and drizzle with maple syrup.
- In a large bowl, combine the dry ingredients.
- In a separate bowl, using an electric mixer, cream the butter and sugar. Add the eggs, vanilla, and sour cream and mix again. Gradually incorporate the dry ingredients. Pour the mixture over the fruit, level the top, and bake for 45 minutes.
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