HOMEMADE RHUBARB UPSIDE-DOWN CAKE
This light and airy yellow cake is moist but not too sweet, and the caramelized rhubarb topping adds tangy flavor and visual appeal. We like it served with strawberry ice cream. -Joyce Rowe, Stratham, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. In a small bowl, combine brown sugar and butter. Spread into a greased 10-in. cast-iron or other ovenproof skillet. Layer with rhubarb; sprinkle with sugar. Set aside., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , In a small bowl, beat egg whites and cream of tartar on medium speed until stiff peaks form. Gradually fold into creamed mixture, about 1/2 cup at a time. Gently spoon over rhubarb. , Bake until cake springs back when lightly touched, 40-50 minutes. Cool for 10 minutes before inverting onto a serving plate. Serve warm, with whipped cream or ice cream if desired.
Nutrition Facts : Calories 240 calories, Fat 10g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 254mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
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.
RHUBARB UPSIDE-DOWN CAKE
I've baked this cake every spring for many years, and my family loves it! Use your own fresh rhubarb, hit up a farmers market or find a neighbor who will trade stalks for the recipe! -Helen Breman, Mattydale, New York
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 316 calories, Fat 10g fat (6g saturated fat), Cholesterol 48mg cholesterol, Sodium 248mg sodium, Carbohydrate 53g carbohydrate (36g sugars, Fiber 1g fiber), Protein 4g protein.
RHUBARB UPSIDE-DOWN CAKE
This cake has a crumb "topping" that actually ends up on the bottom. Each bite has a surprisingly crunchy texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h15m
Yield Makes one 9-inch cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Make the topping: Stir together butter, flour, sugar, and 1/4 teaspoon salt until moist and crumbly.
- Make the cake: Butter a 9-inch round cake pan (2 inches deep). Dot with 4 tablespoons butter (cut into pieces). Toss rhubarb with 3/4 cup sugar; let stand for 2 minutes. Toss again, and spread in pan.
- Whisk together flour, baking powder, and 1 1/2 teaspoons salt. Beat remaining stick butter and cup sugar with a mixer on medium speed until pale and fluffy. Beat in zest and juice. Beat in eggs, 1 at a time, until incorporated, scraping down sides of bowl. Beat in flour mixture in 3 additions, alternating with sour cream, until smooth. Spread evenly over rhubarb. Crumble topping evenly over batter.
- Bake until a toothpick inserted into the center comes out clean and top springs back when touched, about 1 hour. Let cool for 10 minutes. Run a knife around edge of cake, and invert onto a wire rack. Let cool completely.
RHUBARB UPSIDE-DOWN CAKE
Take advantage of rhubarb season with this easy dessert. Baked and unmolded, this cake resembles a pale pink mosaic atop velvet-crumbed and vanilla-infused cake. The rhubarb, which you'll add in raw, is tangy and tender, firm enough to give you something to chew over. It's an easy half-hour of prep and another hour and change in the oven, ample time for a light supper, anticipation of dessert hanging in the spring air.
Provided by Melissa Clark
Categories dessert
Time 1h45m
Yield 8 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 636, UnsaturatedFat 11 grams, Carbohydrate 79 grams, Fat 33 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 20 grams, Sodium 253 milligrams, Sugar 48 grams, TransFat 1 gram
RHUBARB UPSIDE DOWN CAKE I
This easy recipe uses cake mix to make a delicious upside-down cake with rhubarb and marshmallows.
Provided by Doll Face
Categories Desserts Cakes Cake Mix Cake Recipes Upside-Down Cake
Yield 24
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
- Place chopped rhubarb on the bottom of greased 9x13 inch pan. Sprinkle sugar evenly over rhubarb. Sprinkle marshmallows over rhubarb and sugar.
- Prepare cake mix according to instructions on package. Pour over rhubarb and marshmallows in pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour. Cool in pan for 10 minutes, then invert onto serving dish so that rhubarb is on top.
Nutrition Facts : Calories 151.6 calories, Carbohydrate 31.6 g, Cholesterol 0.4 mg, Fat 2.6 g, Fiber 0.8 g, Protein 1.3 g, SaturatedFat 0.4 g, Sodium 147.7 mg, Sugar 21.6 g
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RHUBARB UPSIDE DOWN CAKE | VALERIE'S KITCHEN
From fromvalerieskitchen.com
4.8/5 (4)Total Time 1 hrCategory DessertCalories 270 per serving
- Preheat oven to 350 degrees F. Coat the bottom and sides of a 10" springform pan generously with non-stick cooking spray.
- Scatter the sliced rhubarb over the bottom of the prepared pan. Combine 1 cup sugar, 2 tablespoons flour, ½ teaspoon cinnamon and ¼ teaspoon nutmeg in a small bowl and sprinkle it over the rhubarb. Drizzle ¼ cup melted butter over the top and set it aside.
- For the batter, in a large bowl, beat ¼ cup melted butter and ¾ cup sugar until blended. Beat in the egg. In a separate bowl, combine the flour, baking powder, cinnamon, nutmeg and salt. Add about half of the dry mixture to the egg mixture and beat just until combined. Add half of the milk and beat again until combined. Repeat with remaining flour mixture and milk, beating well. Spoon the cake batter over the rhubarb mixture and use an offset spatula or the back of a spoon to spread out evenly.
- Bake for 40 to 45 minutes or until golden brown and a toothpick inserted in the center comes out clean. Remove from oven and run a knife along the edge of the cake and the pan to loosen the edges and then immediately invert onto a serving dish. Unlatch and remove the sides of the springform pan. Use a knife to lift up the base of the pan and remove it.
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