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I've baked this cake every spring for many years, and my family loves it! At potluck dinners it disappears quickly, drawing compliments even from those who normally don't care for rhubarb. Use you own fresh rhubarb or find a neighbor who will trade stalks for the recipe! —Helen Breman Marydale, New York
Nutritional Facts 1 serving (1 piece) equals 316 calories, 10 g fat (6 g saturated fat), 48 mg cholesterol, 248 mg sodium, 53 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Rhubarb Upside-Down Cake in Taste of Home April/May 1993, p29
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Reviewed on Jul. 17, 2011 by raceywlf
Loved this recipe, made it many times.added 1 tbsp of powdered strawberry gelatin to the topping and about 1/4c. more rhubarb to fill my skillet, and replaced nutmeg with cinnamon, it took me 45 min. to bake, and it turned out wonderful. thanks for this great recipe.
Loved this recipe, made it many times.
added 1 tbsp of powdered strawberry gelatin to the topping and about 1/4c. more rhubarb to fill my skillet, and replaced nutmeg with cinnamon, it took me 45 min. to bake, and it turned out wonderful. thanks for this great recipe.
Reviewed on May. 22, 2011 by jbiel517@yahoo.com
The cake was not done even after the toothpick came out clean, and the rhubarb topping was too juicy, it did not thicken up after it came out of the oven until it was completely cool. Good flavor though. I just think the method needs some tweaking.
Reviewed on Jun. 09, 2010 by Isty
What a great, easy recipe. It was vary delicious. I had to bake it for 20 minutes longer then what the recipe called for.
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