Rhubarb Upside-Down Cake

Upside down Rhubarb cake

Rhubarb Upside-Down Cake
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Though it’s fine leftover, this cake tastes best fresh out of the oven while the rhubarb is still warm.
Servings
8-9 servings
Cook Time
30-35 minutes
Servings
8-9 servings
Cook Time
30-35 minutes
Rhubarb Upside-Down Cake
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Though it’s fine leftover, this cake tastes best fresh out of the oven while the rhubarb is still warm.
Servings
8-9 servings
Cook Time
30-35 minutes
Servings
8-9 servings
Cook Time
30-35 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Preheat oven to 350˚F.
  2. In an 8-inch square or 9-inch round cake pan, toss rhubarb and 1/2 cup sugar and spread evenly. Drizzle cream over rhubarb.
  3. Stir together flour, baking powder and salt in a medium bowl. Set aside.
  4. In a large mixing bowl, blend butter and remaining sugar. Add egg, milk, vanilla and lemon zest; cream until light and fluffy. Stir in flour mixture until just combined.
  5. Pour cake batter over rhubarb mixture. Bake 30 to 35 minutes or until a toothpick inserted through cake (but not rhubarb) comes out clean.
  6. Cool cake 10 minutes on a wire rack, then turn it onto a serving plate so the rhubarb is on top. Serve warm.
  7. Recipe adapted from www.motherearthliving.com
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