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.
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