RHUBARB UPSIDE-DOWN CAKE
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
Time 55m
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, Fat 10g fat (6g saturated fat), Cholesterol 48mg cholesterol, Sodium 248mg sodium, Carbohydrate 53g carbohydrate (36g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE CHIP RHUBARB CAKE
Originally published in Rochester Post-Bulletin 10 years ago. I recently found this and wanted to post it so it does not get lost.
Provided by Mean Mary
Categories Dessert
Time 55m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 14
Steps:
- Cake: Cream together brown sugar and shortening; Add egg and vanilla.
- Combine flour, baking sode and salt together. Add flour mixture to creamed mixture, alternately with buttermilk or sour cream, beating after each addition. Stir in rhubarb and chocolate chips.
- Pour into a greased 9 x 13 inch baking dish.
- Topping: Combine topping ingredients and sprinkle over the cake batter. Bake at 350 degrees F. for 45 minutes.
Nutrition Facts : Calories 410, Fat 16.5, SaturatedFat 5.3, Cholesterol 18.4, Sodium 284.3, Carbohydrate 63.9, Fiber 2.3, Sugar 44.5, Protein 5.1
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