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Rosy Rhubarb Upside-Down Cake

 Rosy Rhubarb Upside-Down Cake
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, Hatboro, Pennsylvania
9 ServingsPrep: 35 min. Bake: 35 min. + cooling

Ingredients

  • 3 cups cubed fresh or frozen rhubarb (1-inch, about 8 stalks)
  • 3/4 cup sugar
  • 3/4 cup water
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • CAKE:
  • 3 tablespoons butter, melted
  • 1/4 cup packed brown sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 2/3 cup sugar
  • 1 teaspoon lemon extract

Directions

  • 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.
  • 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.

2 of 2

Rosy Rhubarb Upside-Down Cake (continued)

Directions (continued)

  • 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.
  • Cool 10 minutes before inverting onto a serving plate. Serve warm.
  • Yield: 9 servings.
Nutritional Facts: 1 piece equals 257 calories, 5 g fat (3 g saturated fat), 57 mg cholesterol, 157 mg sodium, 50 g carbohydrate, 1 g fiber, 3 g protein.