UPSIDE DOWN RHUBARB CAKE
An easy, quick, and pretty dessert to make for family or guests. This makes a fitting patriotic dish for picnics.
Provided by BOLTONLANE
Categories Desserts Cakes Cake Mix Cake Recipes Upside-Down Cake
Time 55m
Yield 20
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Mix rhubarb, sugar, strawberry gelatin mix, and tapioca in a bowl. Spread the rhubarb mixture into the bottom of the prepared baking pan.
- Beat white cake mix, water, vegetable oil, and eggs in a large mixing bowl until moistened; beat with an electric mixer on medium speed for 2 minutes. Pour the cake batter over the rhubarb mixture.
- Bake in the preheated oven until a toothpick inserted into the middle of the cake layer comes out clean, about 35 minutes. Let cake stand for 5 to 10 minutes before inverting on a plate.
Nutrition Facts : Calories 214.9 calories, Carbohydrate 35.7 g, Cholesterol 27.9 mg, Fat 7.2 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 1.2 g, Sodium 198.7 mg, Sugar 27.9 g
HOMEMADE RHUBARB UPSIDE-DOWN CAKE
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
Time 1h10m
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, Fat 10g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 254mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
RHUBARB UPSIDE DOWN CAKE I
This easy recipe uses cake mix to make a delicious upside-down cake with rhubarb and marshmallows.
Provided by Doll Face
Categories Desserts Cakes Cake Mix Cake Recipes Upside-Down Cake
Yield 24
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
- Place chopped rhubarb on the bottom of greased 9x13 inch pan. Sprinkle sugar evenly over rhubarb. Sprinkle marshmallows over rhubarb and sugar.
- Prepare cake mix according to instructions on package. Pour over rhubarb and marshmallows in pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour. Cool in pan for 10 minutes, then invert onto serving dish so that rhubarb is on top.
Nutrition Facts : Calories 151.6 calories, Carbohydrate 31.6 g, Cholesterol 0.4 mg, Fat 2.6 g, Fiber 0.8 g, Protein 1.3 g, SaturatedFat 0.4 g, Sodium 147.7 mg, Sugar 21.6 g
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.
RHUBARB UPSIDE-DOWN CAKE
This cake has a crumb "topping" that actually ends up on the bottom. Each bite has a surprisingly crunchy texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h15m
Yield Makes one 9-inch cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Make the topping: Stir together butter, flour, sugar, and 1/4 teaspoon salt until moist and crumbly.
- Make the cake: Butter a 9-inch round cake pan (2 inches deep). Dot with 4 tablespoons butter (cut into pieces). Toss rhubarb with 3/4 cup sugar; let stand for 2 minutes. Toss again, and spread in pan.
- Whisk together flour, baking powder, and 1 1/2 teaspoons salt. Beat remaining stick butter and cup sugar with a mixer on medium speed until pale and fluffy. Beat in zest and juice. Beat in eggs, 1 at a time, until incorporated, scraping down sides of bowl. Beat in flour mixture in 3 additions, alternating with sour cream, until smooth. Spread evenly over rhubarb. Crumble topping evenly over batter.
- Bake until a toothpick inserted into the center comes out clean and top springs back when touched, about 1 hour. Let cool for 10 minutes. Run a knife around edge of cake, and invert onto a wire rack. Let cool completely.
RHUBARB UPSIDE DOWN CAKE II
A fun summer cake for kids to help make, using fresh rhubarb, strawberry gelatin, marshmallows and cake mix. When you cut it and take it out of the pan, flip the piece over so the rhubarb is on top.
Provided by TOMBO
Categories Desserts Cakes Cake Mix Cake Recipes Upside-Down Cake
Time 1h15m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread butter in the bottom of a 9x13 inch pan.
- Spread the rhubarb in an even layer on the bottom of the pan. Sprinkle with sugar, and then with the strawberry gelatin mix. Cover with an even layer of miniature marshmallows. Prepare the cake mix according to package instructions. Spread on top of marshmallows.
- Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 326.6 calories, Carbohydrate 64.6 g, Cholesterol 5.1 mg, Fat 6.6 g, Fiber 1.1 g, Protein 2.9 g, SaturatedFat 1.9 g, Sodium 337.1 mg, Sugar 51.1 g
EASY RHUBARB UPSIDE DOWN CAKE
Make and share this Easy Rhubarb Upside Down Cake recipe from Food.com.
Provided by Barb G.
Categories Dessert
Time 1h20m
Yield 1 9x13 cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Grease 9x13inch pan.
- Mix together Rhubarb, tapioca, sugar and package of DRY jello (NO WATER) and pour into prepared pan.
- Prepare cake mix according to package directions (adding the lemon extract to the wet ingredients) and pour over Rhubarb mixture.
- Bake 1 hour.
- Serve with whipped cream or ice cream.
Nutrition Facts : Calories 396.2, Fat 12.3, SaturatedFat 1.9, Cholesterol 47.4, Sodium 343.3, Carbohydrate 68.6, Fiber 1.2, Sugar 51.4, Protein 4.4
RHUBARB UPSIDE DOWN CAKE
Simple easy recipe using a cake mix. It is very moist. Now another recipe to use up that wonderful rhubarb. You can use fresh or frozen rhubarb.
Provided by Bonnie Young
Categories Dessert
Time 40m
Yield 1 cake, 12-14 serving(s)
Number Of Ingredients 8
Steps:
- Mix cake mix as directed on package.
- Grease a 9 x 13 cake pan.
- Sprinkle brown sugar on bottom of buttered pan, put cut up rhubarb on top of brown sugar then sprinkle white sugar on top of rhubarb.
- Pour mixed cake mix batter on top of rhubarb sugar mix.
- Bake at 350 degrees according to cake mix box directions. When firm to touch remove from oven.
- Cool for 5-10 minutes then flip over onto serving plate.
Nutrition Facts : Calories 382.3, Fat 15.9, SaturatedFat 4.5, Cholesterol 63, Sodium 338.6, Carbohydrate 57.3, Fiber 1.1, Sugar 45.5, Protein 3.9
RHUBARB UPSIDE DOWN CAKE
Simple easy recipe using a cake mix. It is very moist. Now another recipe to use up that wonderful rhubarb. You can use fresh or frozen rhubarb.
Provided by Bonnie Young
Categories Dessert
Time 40m
Yield 1 cake, 12-14 serving(s)
Number Of Ingredients 7
Steps:
- Grease a 9 x 13 cake pan with butter or use release spray.
- Prepare cake mix as directed on package.
- Sprinkle brown sugar on bottom of buttered pan.
- Put cut up rhubarb on top of brown sugar then sprinkle white sugar on top of rhubarb.
- Pour mixed cake mix batter on top of rhubarb sugar mix.
- Bake at 350 degrees according to cake mix box directions. When firm to touch remove from oven.
- Cool for 5-10 minutes then flip over onto serving plate.
Nutrition Facts : Calories 347, Fat 12.3, SaturatedFat 1.9, Cholesterol 53.7, Sodium 302.6, Carbohydrate 56.6, Fiber 1.2, Sugar 40.3, Protein 3.8
ROSY RHUBARB UPSIDE-DOWN CAKE
Here's a cake that gets its rosy hue from the rhubarb topping. It's moist on top and light as a feather on the bottom. -Dawn Lowenstein, Huntingdon Valley, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 9 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until rhubarb is crisp-tender, stirring to dissolve sugar. Drain, reserving 6 tablespoons cooking liquid., Pour butter into an 8-in. square baking dish. Sprinkle with brown sugar; top with drained rhubarb. Sift flour, baking powder and salt together twice., In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Beat in extract and reserved cooking liquid. Fold in flour mixture. Pour over rhubarb. Bake 35-40 minutes or until top springs back when lightly touched., Cool 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 257 calories, Fat 5g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 157mg sodium, Carbohydrate 50g carbohydrate (38g sugars, Fiber 1g fiber), Protein 3g protein.
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