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

Rhubarb Upside-Down Cake Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES: 8-10 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Rhubarb Upside-Down Cake in Taste of Home April/May 1993, p29

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.

Reviews for Rhubarb Upside-Down Cake

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
Reviewed May. 12, 2014

"This takes a little bit extra prep, but it's definitely a winner! It can be served warmed or chilled. I believe this recipe won 2nd place in a rhubarb contest in the April/May 2006 Taste of Home. Yummy!"

MY REVIEW
Reviewed Jul. 17, 2011

"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."

MY REVIEW
Reviewed May. 22, 2011

"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."

MY REVIEW
Reviewed Jun. 9, 2010

"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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