TOPSY TURVY NUTTY RHUBARB CAKE
Make and share this Topsy Turvy Nutty Rhubarb Cake recipe from Food.com.
Provided by loof751
Categories Dessert
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Lightly spray a 9" x 1 1/2 " round cake pan with cooking spray.
- Chop the rhubarb into 1/2" chunks. In a large bowl, toss the rhubarb with 1 cup sugar and 1/4 cup flour until the pieces are well coated. Spread the rhubarb mix over the bottom of the prepared cake pan.
- In another bowl, beat the ricotta cheese with the egg until smooth and creamy. Add the almond extract and 1/4 cup sugar and mix well. Add 1 cup flour and the baking powder and mix well. The batter will be thick, almost like biscuit dough.
- Spread the dough over the rhubarb in the pan, making sure it goes all the way to the edge. Be careful not to let the juice from the fruit mix into the dough.
- Put the cake in the oven with a piece of foil under the pan to catch any drips that might bubble over. Bake at 350 degrees for 45 minutes.
- While the cake is baking, coarsely chop the macadamia nuts. Melt the butter in a small bowl. Add the brown sugar, chopped nuts, and cornflake crumbs and toss until blended and crumbly.
- Remove the cake from the oven and allow to cool for 30 minutes. Put a serving plate over the pan and invert onto the plate. Tap the bottom of the pan to release the cake onto the plate (you can tell that the cake is out and on the plate when the pan sounds hollow when you tap it).
- Sprinkle the nut topping over the fruit (which is now the top of the cake) and press lightly.
- Allow the cake to cool before serving. Serve at room temperature or chilled.
Nutrition Facts : Calories 255.3, Fat 8.8, SaturatedFat 3.3, Cholesterol 29.7, Sodium 93.9, Carbohydrate 38.5, Fiber 1.6, Sugar 24, Protein 6.9
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 »
#time-to-make #course #preparation #desserts #dietary #low-sodium #low-in-something #4-hours-or-less
You'll also love
Derek Mason
[email protected]I'm not a big fan of rhubarb, but this cake sounds interesting. I might give it a try.
Sher B Bohara
[email protected]This cake looks delicious! I can't wait to try it.
Ahmed Abideen
[email protected]I'm not sure what I did wrong, but my cake didn't turn out as moist as I expected. It was still tasty, but it was a bit dry.
Kaleb Lesch
[email protected]This cake is a little too sweet for my taste, but it's still a good recipe. I might try reducing the amount of sugar next time.
Ayesua Janet
[email protected]I've made this cake several times now and it's always a hit. It's a great recipe to have on hand for special occasions.
mdfahad mia
[email protected]This cake is a bit time-consuming to make, but it's worth the effort. It's a showstopper dessert that will impress your guests.
Harmo Concept
[email protected]I made this cake for a potluck and it was a huge success. Everyone raved about how delicious it was.
Skk mamun Khan
[email protected]This cake is a great way to use up leftover rhubarb. It's also a delicious and unique dessert.
sama and salm magdy
[email protected]The streusel topping on this cake is amazing! It's the perfect combination of crunchy and sweet.
Cassidy Lutz
[email protected]This cake was so easy to make, and it turned out so moist and delicious. I will definitely be making it again.
Shahbaz Bukhari
[email protected]I'm not usually a fan of rhubarb, but this cake changed my mind. The sweetness of the cake and the tartness of the rhubarb balanced each other perfectly.
Jerry Hullinger
[email protected]This cake was a hit at my last dinner party! Everyone loved the unique combination of tangy rhubarb and nutty streusel topping.