Rhubarb Upside-Down Cake Recipe

Rhubarb Upside-Down Cake Recipe photo by Taste of Home

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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

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Rhubarb Upside-Down Cake Recipe

Prep: 20 min. Bake: 35 min.

Yield: 8-10 Servings

20 35 55

Ingredients

TOPPING
3 cups sliced fresh or frozen rhubarb
1 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
1/4 cup butter, melted
BATTER
1/4 cup butter, melted
3/4 cup sugar
1 egg
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2/3 cup milk
Sweetened whipped cream, optional

Directions

Place rhubarb in a greased 10-in. heavy oven-proof 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° for 35 minutes or until a toothpick inserted near the center comes out clean. Loosen edges immediately and invert onto a serving dish. Serve warm. Serve with whipped cream if desired. Yield: 8-10 servings.

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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Rhubarb Upside-Down Cake

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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.

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.