Homemade Rhubarb Upside-Down Cake Recipe
Homemade Rhubarb Upside-Down Cake Recipe photo by Taste of Home

Homemade Rhubarb Upside-Down Cake Recipe

Publisher Photo
This light and airy yellow cake is moist but not too sweet, and the caramelized rhubarb topping adds tangy flavor and eye appeal. We like it served with strawberry ice cream. —Joyce Rowe, Stratham, New Hampshire
TOTAL TIME: Prep: 30 min. Bake: 40 min. + cooling
MAKES:10-12 servings
TOTAL TIME: Prep: 30 min. Bake: 40 min. + cooling
MAKES: 10-12 servings

Ingredients

  • 2/3 cup packed brown sugar
  • 3 tablespoons butter, melted
  • 2-1/4 cups diced fresh or frozen rhubarb
  • 4-1/2 teaspoons sugar
  • BATTER:
  • 6 tablespoons butter, softened
  • 3/4 cup sugar
  • 2 eggs, separated
  • 1 teaspoon vanilla extract
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup milk
  • 1/4 teaspoon cream of tartar
  • Whipped cream, optional

Nutritional Facts

1 serving (1 each) equals 240 calories, 10 g fat (6 g saturated fat), 59 mg cholesterol, 254 mg sodium, 36 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a small bowl, combine brown sugar and butter. Spread into a greased 9-in. round baking pan. Layer with rhubarb; sprinkle with sugar. Set aside.
  2. In a large bowl, cream butter and sugar until light and fluffy. 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.
  3. 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 (pan will be full, about 1/4 in. from the top of pan).
  4. Bake at 325° for 50-60 minutes or until cake springs back when lightly touched. Cool for 10 minutes before inverting onto a serving plate. Serve warm with whipped cream if desired. Yield: 10-12 servings.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Rhubarb Upside-Down Cake in Taste of Home April/May 2006, p27

Nutritional Facts

1 serving (1 each) equals 240 calories, 10 g fat (6 g saturated fat), 59 mg cholesterol, 254 mg sodium, 36 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Homemade Rhubarb Upside-Down Cake

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 6, 2014

"One of my families favorite desserts! Whenever I take it to a gathering, I am always asked for the recipe."

MY REVIEW
Reviewed Jul. 10, 2013

"I made this for Memorial Day weekend. My friends said it is definately a "keeper""

MY REVIEW
Reviewed Jun. 22, 2013

"Excellent, caramelized rhubarb on top is wonderful:) outstanding with a cup of good quality coffee/ espresso"

MY REVIEW
Reviewed Jul. 3, 2008

"Did not think the topping would be so carmalized/crunchy...I was not a fan but my family loved it. -good topping if you have a sweet tooth"

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