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Rhubarb Upside Down Cake More Recipes Like This

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Ingredients: Metric Units
2 c. diced rhubarb
1 c. brown sugar
1/4 c. + 2 Tbsp. butter
1 c. sugar
1 egg
2 c. flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 c. milk

Sticky, sweet-tart rhubarb tops a light, airy golden cake, a springtime treat. Serve topped with a scoop of vanilla ice cream or a dollop of whipped cream.

Yield: 10 servings

You will need: an ovenproof skillet

Preheat oven to 375F.

In a large skillet, melt 2 Tbsp. butter. Add brown sugar and diced rhubarb. Stir well.

In a medium mixing bowl, sift together dry ingredients: flour, baking powder and salt.

In a large mixing bowl, cream 1/4 c. butter with 1 c. white sugar. Add egg and beat well.

Add dry ingredients alternately with milk.

Spoon batter over rhubarb in skillet. Bake at 375F. for 40-45 minutes or until top is golden brown.

Let cool, then turn upside down onto a plate to serve.
If it doesn't come out, flip it back right-side-up and run a knife around the edge. And remember, it's still delicious even if it isn't as pretty.
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Contributed on: and modified on Thursday September 23rd, 2010