Cranberry Rhubarb Upside-Down Cake Recipe

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Cranberry Rhubarb Upside-Down Cake Recipe

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4 1
Publisher Photo
Toni Fohey of Waukesha, Wisconsin writes, “With a few alterations over the years, this has become one of my families' favorites. I get requests for the recipe every time I make it for guests.”
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + standing Bake: 40 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + standing Bake: 40 min.

Ingredients

  • 1/2 cup quick-cooking oats
  • 2/3 cup boiling water
  • 2 tablespoons butter, melted
  • 1/3 cup plus 1/2 cup packed brown sugar, divided
  • 1 cup fresh or frozen cranberries, coarsely chopped
  • 1 cup chopped fresh or frozen rhubarb
  • 1 egg
  • 1/2 cup sugar
  • 1/4 cup canola oil
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup chopped walnuts, toasted

Directions

Place oats in a small bowl; add boiling water. Cover and let stand for 20 minutes. Meanwhile, pour butter into an 8-in. square baking dish coated with cooking spray; sprinkle with 1/3 cup brown sugar. Add cranberries and rhubarb.
In a large bowl, beat the egg, sugar, oil and remaining brown sugar. Stir in oat mixture. Combine the flour, baking powder, cinnamon and salt; gradually beat into egg mixture until blended. Fold in walnuts. Spoon over fruit.
Bake at 350° for 40-45 minutes or until a toothpick comes out clean. Immediately invert onto a serving plate. Serve warm. Yield: 12 servings.
Originally published as Cranberry Rhubarb Upside-Down Cake in Light & Tasty October/November 2007, p32

Nutritional Facts

1 piece: 227 calories, 9g fat (2g saturated fat), 23mg cholesterol, 114mg sodium, 35g carbohydrate (24g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch, 2 fat.

  • 1/2 cup quick-cooking oats
  • 2/3 cup boiling water
  • 2 tablespoons butter, melted
  • 1/3 cup plus 1/2 cup packed brown sugar, divided
  • 1 cup fresh or frozen cranberries, coarsely chopped
  • 1 cup chopped fresh or frozen rhubarb
  • 1 egg
  • 1/2 cup sugar
  • 1/4 cup canola oil
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup chopped walnuts, toasted
  1. Place oats in a small bowl; add boiling water. Cover and let stand for 20 minutes. Meanwhile, pour butter into an 8-in. square baking dish coated with cooking spray; sprinkle with 1/3 cup brown sugar. Add cranberries and rhubarb.
  2. In a large bowl, beat the egg, sugar, oil and remaining brown sugar. Stir in oat mixture. Combine the flour, baking powder, cinnamon and salt; gradually beat into egg mixture until blended. Fold in walnuts. Spoon over fruit.
  3. Bake at 350° for 40-45 minutes or until a toothpick comes out clean. Immediately invert onto a serving plate. Serve warm. Yield: 12 servings.
Originally published as Cranberry Rhubarb Upside-Down Cake in Light & Tasty October/November 2007, p32

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