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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Khalil Zoul
[email protected]This cake is a bit too sweet for my taste, but it's still a good recipe. I would just use less sugar next time.
Md samsul Khan
[email protected]I would definitely recommend this cake to anyone who loves rhubarb. It's a delicious and easy-to-make dessert.
Zinne Best
[email protected]This cake is perfect for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
Zara Abdul Rahman
[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best cake he's ever had.
Lendi Roberts
[email protected]This cake is a bit time-consuming to make, but it's worth the effort. The end result is a stunning and delicious cake that will impress your guests.
Arshan Shykh
[email protected]I'm allergic to strawberries, so I used raspberries in the topping instead. It was still delicious!
Niall Crowley
[email protected]I used frozen rhubarb for this cake and it turned out great. I'll definitely be making this cake again.
Allison McCutcheon
[email protected]This cake is perfect for a spring or summer brunch. It's light and refreshing, and the rhubarb topping adds a pop of color.
parves rana
[email protected]I'm not a baker, but this cake turned out perfectly. I'm definitely going to make it again.
mr rajpoot
[email protected]This cake was a bit more work than I expected, but it was worth it. The end result was a stunning and delicious cake.
Shakil Hasan
[email protected]I had some trouble getting the cake out of the pan in one piece, but it still tasted great.
Trina Catron
[email protected]The cake was a bit too sweet for my taste, but the rhubarb topping was delicious.
Q Bey
[email protected]I'm not a big fan of rhubarb, but I thought I'd give this cake a try. I'm glad I did! The rhubarb flavor was subtle and not overpowering.
Md Najrol
[email protected]This cake was easy to make and turned out beautifully. The rhubarb topping was the perfect finishing touch.
Mora Maher
[email protected]I made this cake for a potluck and it was a hit! Everyone loved the unique flavor of the rhubarb.
MD.JAHERUL ISLAM RUBEL
[email protected]This rosy rhubarb upside-down cake was a delightful treat! The cake itself was moist and fluffy, while the rhubarb topping was tart and tangy. The combination of flavors was perfect.