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.
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Naomi Kates
[email protected]I'm not a big fan of rhubarb, but I thought I'd try this recipe anyway. I'm glad I did! The cake was moist and flavorful, and the rhubarb topping was the perfect balance of tart and sweet. I'll definitely be making this again.
Nakayaza Robinah
[email protected]This cake was a little more work than I expected, but it was worth it! The cake was beautiful and delicious. I especially loved the caramel sauce.
Junaid Aman
[email protected]I made this cake for my family, and they loved it! The cake was moist and flavorful, and the rhubarb topping was the perfect balance of tart and sweet. I will definitely be making this again.
zaak's msc
[email protected]This cake was delicious! I used fresh rhubarb from my garden, and it was the perfect addition to the cake. The cake was moist and flavorful, and the rhubarb topping was gooey and sweet.
Not Francisco
[email protected]This cake was just okay. The cake was a little dry, and the rhubarb topping was too sweet. I probably won't make this again.
Md Ibrahim mia
[email protected]I've made this cake several times, and it's always a hit. The cake is moist and flavorful, and the rhubarb topping is the perfect finishing touch.
Ashish Sarker
[email protected]This cake was a disappointment. The cake was dry and the rhubarb topping was too tart. I won't be making this again.
Jacob Kania
[email protected]I love rhubarb upside-down cake, and this recipe is one of my favorites. The cake is always moist and flavorful, and the rhubarb topping is the perfect balance of tart and sweet.
Ema Akter
[email protected]This cake was easy to make and turned out great! The only thing I would change is to use less sugar in the caramel sauce.
Kabir Maharjan
[email protected]I made this cake for a potluck, and it was a huge success! Everyone loved it. The cake was moist and flavorful, and the rhubarb topping was the perfect finishing touch.
Richard du Preez
[email protected]This recipe was a little more work than I expected, but it was worth it! The cake was beautiful and delicious. I especially loved the caramel sauce.
Roke Rk
[email protected]This cake was delicious! I used frozen rhubarb, and it worked perfectly. The cake was moist and flavorful, and the rhubarb topping was gooey and sweet. I will definitely be making this again.
Biliya Tantila
[email protected]I've never made an upside-down cake before, but this recipe was easy to follow and turned out great! The cake was moist and flavorful, and the rhubarb topping was the perfect balance of tart and sweet.
Aja Fatajo
[email protected]This rhubarb upside-down cake was a hit at my dinner party! The tartness of the rhubarb paired perfectly with the sweet cake and caramel sauce. I'll definitely be making this again soon.