_redhot Rhubarb Upside Down Cake The Story Recipes

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.

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.

Steps:

• Heat oven to 325 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and sides of the pan. Wrap two layers of foil under the pan, and place it on a baking sheet.
• In a medium bowl, mix rhubarb, cornstarch and 1/2 cup granulated sugar.
• Mix the brown sugar and 1/2 stick butter in a pan over medium heat. Whisk until smooth and bubbling, about 2 minutes. Sift together the cake flour, baking powder and salt.
• Whip 2 sticks butter in a mixer with a paddle attachment for 2 minutes. With your fingers, blend the remaining 1 cup sugar with lemon zest until the mixture is uniform in color. Cream together with the butter at medium-high speed until it is light and fluffy, about 4 minutes, stopping to scrape down the bowl halfway through. Add the vanilla and mix well. Add the eggs, one at a time, mixing well after each addition. Mix in the sour cream, then the lemon juice. (It's O.K. if the mixture looks curdled.) With the mixer set to low speed, add the flour mixture, 1/4 cup at a time, until well combined. Scrape down the mixer bowl in between the additions.
• Pour the brown-sugar mixture into the cake pan, then spoon in the rhubarb and its juices. Spoon in the batter so it covers all of the rhubarb. Smooth out the top.
• Bake for 1 hour and 15 minutes, or until the top of the cake is firm to touch and a toothpick stuck in the middle comes out without any large, moist crumbs.
• Place the pan on a wire rack, and cool for 15 minutes. Run a knife around the cake, place a plate on top of the pan and turn it upside-down. Release the cake from the pan while still warm or else it will stick.

Steps:

• Preheat oven to 350°F.
• Place rhubarb in a greased 10-inch cast iron skillet.
• Mix sugar, flour and nutmeg for topping and sprinkle over rhubarb.
• Drizzle with 1/4 cup of melted butter.
• In a separate bowl, mix flour, sugar, baking powder, salt, and nutmeg.
• Add butter, milk, and egg and beat until smooth.
• Spread batter over rhubarb mixture.
• Bake for 35 minutes, or until toothpick in center comes out clean.
• Loosen edges immediately and invert onto serving dish.
• Serve warm.

Steps:

• About the time I was born in l950, the Idaho Deptartment of Fish and Game began to purchase homesteads in Idaho's back country. These homesteads dated from the early days of statehood. Over the years the hard scrabble homesteaders had eked out a living by raising stock, produce, hunting, fishing, trapping and occasional work for the US Forest Service. By the time WW II ended, it was just too tough to any longer make a living for most. With livestock removed, many of these places simply reverted to native vegetation. Some were leased by IDFG to outfitters as base camps and others used as patrol cabins by IDFG personnel. "Western" best describes these old cabins after 70+ years of use. One such cabin at Cougar Creek on the Middle Fork of Salmon River became one of my "back country homes" while stationed at Challis 1978 - 1987. A couple of different years I even put in a small garden. The fire guard up stream six miles at Little Creek Guard Station would periodically irrigate it for me. I would put in some onions, radishes, carrots, and lettuce. Usually the cottontail rabbits would leave just enough to make a garden fresh salad when I stopped on summer float patrols. I always put my garden back behind the house next to an old clump of rhubarb where some earlier inhabitant had gardened.Another officer's sweet tooth provided the stimulus one night to make a dessert with rhubarb. We were in to clear brush and shovel out the irrigation ditch so we could try and rejuvenate part of the horse pasture. Our grub list was fairly simple, but the grub box in the cabin held a little extra stuff too. Necessity being the mother of invention to use an old cliche, gave rise to this recipe.A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Snacks & Desserts

Steps:

• In a bowl, combine rhubarb, cornstarch and Muscovado sugar. In another bowl, sift the cake flour, baking powder and salt and set aside.
• In a small skillet, mix the brown sugar and 50 g of butter. Place over medium heat and stir until smooth and bubbling. Keep warm.
• With a hand held mixer beat 230 g butter and caster sugar until light. Add lemon zest and vanilla extract. Cream until light and fluffy, scraping down sides often.
• Add eggs, one at a time. Mix to combine after each addition.
• Beat in the sour cream and lemon juice (it may look curdled at this point). Add the flour mixture, 1/3 cup at a time, until combined.
• Line bottom and sides of 9-inch spring-form pan with parchment paper. Wrap two layers of foil in the pan and place it on a baking sheet (to prevent leaking).
• Pour the brown sugar mixture into the prepared spring-form pan, then add the rhubarb. Pour the batter over everything, smoothing it over.
• Bake the cake in the oven at 160?C for 1 hour or until a cake tester comes out clean.
• Cool (with the foil turned down a bit) on a wire rack for only 15 minutes. Run a knife around the cake, place a plate on top and turn it upside down. Removed the foil and released the spring-form sides carefully.
• Cool completely before serving.

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.

Steps:

• Put the first three ingredients in a 10-inch Dutch Oven and simmer about 30 minutes. When the rhubarb is well cooked and starting to thicken, add the cinnamon red hots and stir until they're dissolved. Let the rhubarb/red hot mixture cool for a few minutes while you mix up your cake mix according to package directions. Next set your 12-inch Dutch Oven in the firepan over 4-6 briquets and let your margarine melt. Take a spatula and make sure the melted margarine completely covers the bottom of the Dutch Oven. Spoon the rhubarb into the Dutch Oven and spread evenly. Then pour the cake mix over the rhubarb. Bake with 20-25 briquets on top until it smells done which is usually about 40 minutes.NOTE: When making upside down cake--if you have fruit juice left over from breakfast, add it to your cake mix in place of the water for a moister cake.A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Snacks & Desserts