RHUBARB RASPBERRY RECIPES

Name: Rhubarb Upside-Down Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 10 servings.
Ingredients: 3 cups sliced fresh or frozen rhubarb; 1 cup sugar; 2 tablespoons all-purpose flour; 1/4 teaspoon ground nutmeg; 1/4 cup butter, melted; BATTER; 1/4 cup butter, melted; 3/4 cup sugar; 1 large egg, room temperature; 1-1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon ground nutmeg; 1/4 teaspoon salt; 2/3 cup 2% milk; Sweetened whipped cream, optional

RHUBARB UPSIDE-DOWN CAKE RECIPE: HOW TO MAKE IT

Rhubarb Upside-Down Cake Recipe: How to Make It image

I’ve baked this cake every spring for many years, and my family loves it! Use your own fresh rhubarb, hit up a farmers market or find a neighbor who will trade stalks for the recipe! —Helen Breman, Mattydale, New York

Provided by Taste of Home

Categories Desserts

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 10 servings.

Number Of Ingredients 15

Ingredients

3 cups sliced fresh or frozen rhubarb
1 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
1/4 cup butter, melted
BATTER
1/4 cup butter, melted
3/4 cup sugar
1 large egg, room temperature
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2/3 cup 2% milk
Sweetened whipped cream, optional

Steps:

Place rhubarb in a greased 10-in. cast-iron or other heavy ovenproof skillet. Combine sugar, flour and nutmeg; sprinkle over rhubarb. Drizzle with butter; set aside. For batter, in a large bowl, beat the butter and sugar until blended. Beat in the egg. Combine the flour, baking powder, nutmeg and salt. Gradually add to egg mixture alternately with milk, beating well after each addition., Spread over rhubarb mixture. Bake at 350° until a toothpick inserted in the center comes out clean, about 35 minutes. Loosen edges immediately and invert onto a serving dish. Serve warm. If desired, serve with whipped cream.

Nutrition Facts : Calories 316 calories, FatContent 10g fat (6g saturated fat), CholesterolContent 48mg cholesterol, SodiumContent 248mg sodium, CarbohydrateContent 53g carbohydrate (36g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

RASPBERRY SAUCE RECIPE | INA GARTEN | FOOD NETWORK

Raspberry Sauce Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories dessert

Total Time 3 hours 14 minutes

Prep Time 10 minutes

Cook Time 4 minutes

Yield 2 cups

Number Of Ingredients 5

Ingredients

1 half-pint package fresh raspberries
1/2 cup granulated sugar
1/4 cup water
1 cup (12 ounces) seedless raspberry jam
1 tablespoon Framboise liqueur

Steps:

Place the package of raspberries, the granulated sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and Framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.

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