RHUBARB UPSIDE-DOWN CAKE WITH HEAVY CREAM 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.

MARYANN'S UPSIDE DOWN RHUBARB CAKE RECIPE | ALLRECIPES

Maryann's Upside Down Rhubarb Cake Recipe | Allrecipes image

A variation of an upside-down cake that is quick and easy to prepare. Be prepared - this moist and delicious rhubarb cake quickly disappears!

Provided by TUGGLY

Categories Desserts Cakes Cake Mix Cake Recipes Upside-Down Cake

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 12 servings

Number Of Ingredients 4

Ingredients

1 (18.25 ounce) package moist yellow cake mix
2 cups diced rhubarb
1?¼ cups white sugar
½ pint whipping cream

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Prepare cake mix according to the package directions. Pour batter into prepared pan.
In a medium bowl, mix together the rhubarb and sugar. Spoon the rhubarb mixture over the cake batter. Drizzle the whipping cream over the top of the rhubarb.
Bake 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cake cool completely before turning it out onto a serving dish.

Nutrition Facts : Calories 339.4 calories, CarbohydrateContent 56 g, CholesterolContent 28 mg, FatContent 12.4 g, FiberContent 0.8 g, ProteinContent 2.5 g, SaturatedFatContent 5.3 g, SodiumContent 291.4 mg, SugarContent 39.7 g

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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
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