HOMEMADE RHUBARB UPSIDE-DOWN CAKE RECIPE: HOW TO MAKE IT
This light and airy yellow cake is moist but not too sweet, and the caramelized rhubarb topping adds tangy flavor and visual appeal. We like it served with strawberry ice cream. —Joyce Rowe, Stratham, New Hampshire
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 10 minutes
Prep Time 30 minutes
Cook Time 40 minutes
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. In a small bowl, combine brown sugar and butter. Spread into a greased 10-in. cast-iron or other ovenproof skillet. Layer with rhubarb; sprinkle with sugar. Set aside., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , In a small bowl, beat egg whites and cream of tartar on medium speed until stiff peaks form. Gradually fold into creamed mixture, about 1/2 cup at a time. Gently spoon over rhubarb. , Bake until cake springs back when lightly touched, 40-50 minutes. Cool for 10 minutes before inverting onto a serving plate. Serve warm, with whipped cream or ice cream if desired.
Nutrition Facts : Calories 240 calories, FatContent 10g fat (6g saturated fat), CholesterolContent 59mg cholesterol, SodiumContent 254mg sodium, CarbohydrateContent 36g carbohydrate (27g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
RHUBARB UPSIDE-DOWN CAKE RECIPE: HOW TO MAKE IT
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
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.
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