It’s tradition in my family to make a rhubarb pie for Father’s Day but this year I’m changing things up with my Father’s Day Rosemary Rhubarb Upsidedown Cake. Usually the timing of Father’s Day is perfect for the first rhubarb harvest (in Door Country, Wisconsin), which is probably how the tradition started. It doesn’t hurt that rhubarb is my dad’s very favorite, and the man is a dessert connoisseur. My mother has sweetly agreed to make this Father’s Day Rosemary Rhubarb Upsidedown Cake since I won’t be in Wisconsin myself this father’s day. Talk about a good recipe test, right? When I sent it to her, she had lots of questions about the recipe. The first had to do with the fact that this recipe features three kinds of flour, but I promise you, just like I did her, it’s for good reason. The all purpose offers loft, the almond sweetness and moistness, and the corn meal brings a slightly crunchy texture. The corn meal also offers a slightly savory note that is a wonderful partner to the savory rosemary caramel and creates a sort of rustic feel that is perfect in my Father’s Day Rosemary Rhubarb Upsidedown Cake. Because while my dad is an equal opportunity dessert consumer, many of his favorites come from the rustic category like crumbles, pies, and oatmeal cookies. I’m sure you’ll love this Father’s Day Rosemary Rhubarb Upsidedown Cake almost as much as my dad.
- 12 ounces rhubarb, cut into ½-inch slices (I tested frozen and fresh, both worked well )
- ½ cup unsalted butter
- 1½ cup granulated sugar; divided! (optional extra ¼ cup)
- 2 large egg whites, at room temperature
- ¾ teaspoon vanilla extract
- ½ cup all purpose flour
- ½ cup almond flour
- ½ cup medium grind cornmeal
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup plain yogurt
- 1 rosemary sprig (5 inch)
- Preheat oven to 350° F. Line a 9-inch cake pan with parchment paper.
- In a large, heavy bottomed frying pan, heat ½ cup sugar and rosemary in a saucepan over medium heat.
Cook until sugar melts and darkens. Don’t stir; just swish the sugar around by shaking the pan.
- Remove from heat and discard rosemary. Add ½ cup sugar (this is where you could add an extra ¼ cup sugar if you like things sweet) and the rhubarb.
Return to heat just until the mixture is easy to pour. Don’t worry too much about the consistency. Unlike regular caramels, this one doesn’t have to be perfect since it’s going to be baked in the oven. - Pour into parchment lined pan.
- To make cake, beat butter and ½ cup granulated sugar in a bowl with a mixer until fluffy.
Add egg whites and vanilla and beat until well blended. Add baking powder and salt and mix. Beat flour mixture in just until combined. Add in yogurt (sour cream works too) until smooth. - Spread batter evenly over rhubarb.
- Bake cake until golden brown and a toothpick inserted in center comes out clean, 35+ minutes. Let cool in pan. Invert pan onto a platter. Remove the parchment paper (I keep the parchment paper and pan for the leftovers. It’s easy to place them back on top of the cake and store in the refrigerator without having to dirty any more dishes).
- Slice and serve with vanilla ice cream. Happy Father’s Day, to my dad and all the other fathers out there as well.
