Show Subscription Form




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

Rosy Rhubarb Upside-Down Cake Recipe

Publisher Photo
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
TOTAL TIME: Prep: 35 min. Bake: 35 min. + cooling
MAKES:9 servings
TOTAL TIME: Prep: 35 min. Bake: 35 min. + cooling
MAKES: 9 servings

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

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.

Directions

  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.
  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.
  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.
  4. Cool 10 minutes before inverting onto a serving plate. Serve warm. Yield: 9 servings.
Originally published as Rosy Rhubarb Upside-Down Cake in Taste of Home April/May 2014

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.

Reviews for Rosy Rhubarb Upside-Down Cake

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jul. 15, 2014

This was my favorite cake AND rhubarb recipe of all time. I will make this every year!

MY REVIEW
Reviewed Jun. 4, 2014

My husband and I really enjoyed this cake. Its lemony flavor was a nice change of pace from other rhubarb desserts.

MY REVIEW
Reviewed May. 15, 2014

Delicious, light and tasty. My kids loved it, even the 7-month-old! I omitted the teaspoon of lemon extract because I didn't have any.

MY REVIEW
Reviewed Apr. 21, 2014

Wasn't bad, but way too much lemon and I like lemon. Didn't come out like the picture. I wouldn't make it again.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT