Aged Cheddar Rhubarb Upside-Down Cake

The flavor blend of Cheddar and rhubarb is unbelievable! This cake is not too sweet...it's just right!

Yield: 8 servings

Ingredients

• 4 cups (about 1 pound) chopped rhubarb
• 1 1/2 cups granulated sugar, divided
• 1/2 cup packed brown sugar, divided
• 1 to 2 drops red food coloring (optional)
• 3/4 cup (1 1/2 sticks) butter, softened
• 3 large eggs (room temperature)
• 1/4 cup sour cream
• 1 1/2 teaspoons vanilla extract
• 1 3/4 cups cake flour*
• 1 1/2 teaspoons baking powder
• 6 ounces (1 1/2 cups) Deer Creek® 1 Year Select Specialty Cheddar cheese, finely shredded
• Sweetened whipped cream

Instructions

1. Heat oven to 350 degrees F. Line the bottom of a greased 10 inch ovenproof skillet with parchment paper; grease paper.
2. Combine the rhubarb, 1/2 cup sugar, 1/4 cup brown sugar and food coloring if desired in a large bowl; spread on the bottom of prepared pan.
3. Cream the butter, remaining sugar and brown sugar in a large bowl until light and fluffy.
4. Add eggs, one at a time, beating each until well combined.
5. Beat in sour cream and vanilla extract.
6. Combine flour and baking powder; gradually add to butter mixture just until moistened. Stir in Cheddar.
7. Spoon batter over rhubarb mixture. Bake for 50 to 60 minutes or a until a wooden pick inserted near the center comes out clean.
8. Cool completely in pan on a wire rack.
9. Carefully run a knife around edges of pan before inverting onto a serving platter. Remove parchment paper.
10. Serve with whipped cream.

Notes

Cake flour MUST be used for this recipe.

The color of the rhubarb topping will depend on the color of your rhubarb stalks; our stalks were crimson. We added red food coloring, optional, to the recipe if a brighter color is desired.

Attribution

Recipe and photo used with permission from: Dairy Farmers of Wisconsin