Taste of Home
Rosy Rhubarb Upside-Down Cake
TOTAL TIME: Prep: 35 min. Bake: 35 min. + cooling
YIELD: 9 servings.
Here’s a cake that gets its rosy hue from the rhubarb topping. It’s moist on top and light as a feather on the bottom. —Dawn Lowenstein, Huntingdon Valley, Pennsylvania
Ingredients
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3 cups cubed (1-inch pieces) fresh or frozen rhubarb (about 8 stalks)
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3/4 cup sugar
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3/4 cup water
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1 tablespoon lemon juice
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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CAKE:
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3 tablespoons butter, melted
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1/4 cup packed brown sugar
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1 cup all-purpose flour
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1 teaspoon baking powder
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1/4 teaspoon salt
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2 large eggs
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2/3 cup sugar
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1 teaspoon lemon extract
Directions
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1.
Preheat oven to 350°. In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until rhubarb is crisp-tender, stirring to dissolve sugar. Drain, reserving 6 tablespoons cooking liquid.
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2.
Pour butter into an 8-in. square baking dish. Sprinkle with brown sugar; top with drained rhubarb. Sift flour, baking powder and salt together twice.
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3.
In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Beat in extract and reserved cooking liquid. Fold in flour mixture. Pour over rhubarb. Bake 35-40 minutes or until top springs back when lightly touched.
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4.
Cool 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts
1 piece: 257 calories, 5g fat (3g saturated fat), 57mg cholesterol, 157mg sodium, 50g carbohydrate (38g sugars, 1g fiber), 3g protein.
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