RHUBARB UPSIDE DOWN CAKE
Provided by Geoffrey Zakarian
Categories dessert
Time 2h35m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Grease a 9-inch square baking pan with nonstick spray.
- Combine the rhubarb, sugar, honey, lemon juice, thyme, cinnamon, ginger, salt and vanilla bean paste. Allow to sit at room temperature for about 1 hour.
- Prepare the cake mix according to the box instructions. Place the rhubarb mixture into the bottom of the pan, reserving half of the juices and adding the other half to the pan. Spread rhubarb and juices evenly, then pour cake batter over the rhubarb.
- Bake until golden, 50 minutes to 1 hour. Let cool at least 10 minutes, then invert onto a cutting board. Serve warm with the whipped cream and reserved rhubarb liquid.
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'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.
FRESH RHUBARB UPSIDE-DOWN CAKE
I adopted this delicious recipe from the Zaar database a few years ago. Who wouldn't love a Julia recipe? :) Recipe can be made in a large cast iron pan or smaller individual cake pans. Source: "Baking with Julia"
Provided by Brenda.
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Recipe will fit a cast Iron pan 12 inches across at the top.
- Position a rack in the center of the oven and preheat the oven to 350oF.
- Brush the insides of 8 mini-or baby cake pans, each 4 inches across and 1 inch deep, with a light coating of melted butter, dust with flour, and tap out the excess (skip this step if using a large cast iron pan).
- Whisk or stir the flour, baking powder, and salt together just to blend; reserve.
- In a separate bowl, stir the vanilla into the creme fraiche and set aside until needed.
- Melt the 1/2 stick of butter in a heavy skillet (or use the cast iron pan).
- Add the brown sugar and bourbon and cook over medium heat, stirring with a wooden spoon, until the sugar melts.
- Stir in the pecans to coat with the caramel and turn off the heat.
- Divide the caramel evenly among the pans, working quickly to get it to the edges of the pans before it sets- step unnecessary if using a large cast iron pan (cooked sugar cools rapidly).
- Arrange the rhubarb in circles over the sugar, and set aside while you make the batter.
- Put the remaining stick of butter and the granulated sugar in the bowl of a mixer fitted with the paddle attachment, or use a hand-held mixer, and beat on medium-high speed until the mixture is smooth and creamy, scraping down the sides of the bowl with a rubber spatula as needed.
- The butter and sugar must be beaten until they are light, fluffy, and pale, so don't rush it- the process can take 3 to 4 minutes with a heavy-duty mixer and 6 to 8 minutes with a hand-held mixer.
- Reduce the speed to medium and add the eggs one at a time, beating well after each addition.
- Working with a rubber spatula, carefully fold in the dry ingredients and the creme fraiche alternately- 3 additions of dry ingredients, 2 of creme fraiche.
- You'll end up with a thick batter.
- Spoon the batter over rhubarb and smooth the tops by rotating the pans while you run a rubber spatula over the batter.
- Put the pans on a jelly-roll pan and bake for 20 to 35 minutes, or until a toothpick inserted in the center of a cake comes out clean (test a couple of the cakes to be certain).
- As soon as the cakes are removed from the oven, turn them out of their pans onto a rack.
- Storing the Cake- The cakes can be kept wrapped in plastic at room temperature overnight.
Nutrition Facts : Calories 550.1, Fat 32.3, SaturatedFat 18.4, Cholesterol 139.3, Sodium 418.6, Carbohydrate 60.1, Fiber 1.1, Sugar 38.7, Protein 5.4
RHUBARB BERRY UPSIDE-DOWN CAKE
I had leftover rhubarb and wanted to create something fresh. With blueberries, strawberries and dried cranberries on hand, I discovered I had a berry upside-down cake. -June Paul, Portage, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Place 2 tablespoons butter in an 11x7-in. baking dish. Place in oven 5-6 minutes or until butter is melted; carefully swirl to coat evenly., Place rhubarb, blueberries and cranberries in a bowl; sprinkle with sugar and toss to combine. Transfer to baking dish., In a large bowl, beat softened butter and sugars until blended. Add eggs, 1 at a time, beating well after each addition. Beat in jam and vanilla. In a small bowl, whisk flour, baking powder and salt. Add to creamed mixture alternately with milk and orange juice, beating well after each addition. Pour over fruit, spreading evenly., Bake 35-45 minutes or until top is golden brown and a toothpick inserted in center comes out clean. Cool 10 minutes., Loosen edges of cake from pan with a knife; invert onto a serving plate. Serve warm or at room temperature.
Nutrition Facts : Calories 344 calories, Fat 13g fat (8g saturated fat), Cholesterol 78mg cholesterol, Sodium 343mg sodium, Carbohydrate 53g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
RHUBARB UPSIDE-DOWN CAKE
Take advantage of rhubarb season with this easy dessert. Baked and unmolded, this cake resembles a pale pink mosaic atop velvet-crumbed and vanilla-infused cake. The rhubarb, which you'll add in raw, is tangy and tender, firm enough to give you something to chew over. It's an easy half-hour of prep and another hour and change in the oven, ample time for a light supper, anticipation of dessert hanging in the spring air.
Provided by Melissa Clark
Categories dessert
Time 1h45m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 325 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and sides of the pan. Wrap two layers of foil under the pan, and place it on a baking sheet.
- In a medium bowl, mix rhubarb, cornstarch and 1/2 cup granulated sugar.
- Mix the brown sugar and 1/2 stick butter in a pan over medium heat. Whisk until smooth and bubbling, about 2 minutes. Sift together the cake flour, baking powder and salt.
- Whip 2 sticks butter in a mixer with a paddle attachment for 2 minutes. With your fingers, blend the remaining 1 cup sugar with lemon zest until the mixture is uniform in color. Cream together with the butter at medium-high speed until it is light and fluffy, about 4 minutes, stopping to scrape down the bowl halfway through. Add the vanilla and mix well. Add the eggs, one at a time, mixing well after each addition. Mix in the sour cream, then the lemon juice. (It's O.K. if the mixture looks curdled.) With the mixer set to low speed, add the flour mixture, 1/4 cup at a time, until well combined. Scrape down the mixer bowl in between the additions.
- Pour the brown-sugar mixture into the cake pan, then spoon in the rhubarb and its juices. Spoon in the batter so it covers all of the rhubarb. Smooth out the top.
- Bake for 1 hour and 15 minutes, or until the top of the cake is firm to touch and a toothpick stuck in the middle comes out without any large, moist crumbs.
- Place the pan on a wire rack, and cool for 15 minutes. Run a knife around the cake, place a plate on top of the pan and turn it upside-down. Release the cake from the pan while still warm or else it will stick.
Nutrition Facts : @context http, Calories 636, UnsaturatedFat 11 grams, Carbohydrate 79 grams, Fat 33 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 20 grams, Sodium 253 milligrams, Sugar 48 grams, TransFat 1 gram
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.
RHUBARB CRISP
I found this strawberry rhubarb crisp recipe on a box of Quaker Oats about 20 years ago. It's quick and easier to make than pie. It's versatile, too, because you can add strawberries in spring or apples in fall. I usually pop it into the oven shortly before we sit down to eat so it's still warm for dessert! -C.E. Adams, Charlestown, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. cast-iron skillet or other ovenproof skillet. , In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° until crisp is bubbly and fruit is tender, about 45 minutes. If desired, serve warm with ice cream.
Nutrition Facts : Calories 320 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 124mg sodium, Carbohydrate 52g carbohydrate (36g sugars, Fiber 3g 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
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