Rhubarb Upside-Down Pie with Sour Cream

Votes: 6

Time: 2 hours 20 minutes
Complexity: easily
Servings: 10 - 12

Pink rhubarb stalks are a common ingredient in various pies and other sweet pastries. They create a dessert that's not only delicious and moist, but also very elegant when arranged in a specific pattern. In this upside-down pie, rhubarb chunks are arranged in a herringbone pattern on the bottom of a pan coated with a mixture of butter and brown sugar, and then topped with batter. The finished pie is inverted onto a serving platter, and the rhubarb pattern becomes a charming pink topping, coated with a light caramel glaze. It looks spring-fresh and very impressive.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

165 g (12 tbsp) unsalted butter
1 and 1/4 cups light brown sugar
220 g rhubarb (about 5 stalks, 1 cm thick)
1 and 3/4 cups premium flour*
3/4 cup granulated sugar
1 teaspoon coarse salt
0.5 tsp of soda
A pinch of freshly ground nutmeg
2 large eggs
1/4 cup sour milk or kefir
1/4 cup sour cream
1 tsp vanilla extract
1 tsp finely grated lemon zest (1 lemon)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, rhubarb, eggs, sour cream, sour milk, kefir, lemon zest, nutmeg

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Spray the bottom and inside walls of a 9-inch square metal baking pan with cooking spray.
In a small saucepan over medium heat, heat 4 tablespoons butter and 3/4 cup brown sugar, stirring frequently, until the butter is melted. Pour into the prepared pan.

Cut the rhubarb in half horizontally, from end to end, laying it flat side down. Keeping the top and bottom halves together, cut the stems diagonally into pieces about 5 cm long. You should have about 90 pieces in total. Arrange them in a herringbone pattern on the bottom of the prepared pan, first lining up the tops in a row at a 45-degree angle, then the next row in the opposite direction (the pairs should form a neat V). Lightly press the rhubarb pieces into the sugar mixture to adhere them; set the pan aside.
In a medium bowl, combine the flour, granulated sugar, salt, baking soda, nutmeg, and the remaining 1/2 cup brown sugar. Melt the remaining 8 tablespoons butter in a small saucepan, then pour into a large bowl. Add the eggs, buttermilk, sour cream, vanilla, and lemon zest and whisk until smooth. Fold the flour mixture into the egg mixture and knead into a dough.
Pour the batter over the rhubarb in the pan and gently spread it with an offset spatula to even it out. Tap the pan lightly on the counter three times to remove any air bubbles.
Bake until a toothpick inserted into the center comes out clean and the pie is golden brown, about 40 minutes. Transfer to a wire rack and let cool for 10 minutes (the rhubarb will be too hot to handle right away). Invert the pie pan onto a serving platter. Let cool completely, about 1 hour, before slicing.

Note *

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.