Cranberry Rhubarb Upside-Down Cake
TOTAL TIME: Prep: 20 min. + standing Bake: 40 min.
YIELD: 12 servings.
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.”
Ingredients
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1/2 cup quick-cooking oats
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2/3 cup boiling water
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2 tablespoons butter, melted
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1/3 cup plus 1/2 cup packed brown sugar, divided
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1 cup fresh or frozen cranberries, coarsely chopped
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1 cup chopped fresh or frozen rhubarb
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1 egg
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1/2 cup sugar
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1/4 cup canola oil
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1 cup all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon ground cinnamon
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1/4 teaspoon salt
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1/4 cup chopped walnuts, toasted
Directions
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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.
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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.
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3.
Bake at 350° for 40-45 minutes or until a toothpick comes out clean. Immediately invert onto a serving plate. Serve warm.
Nutrition Facts
1 piece: 227 calories, 9g fat (2g saturated fat), 23mg cholesterol, 114mg sodium, 35g carbohydrate (24g sugars, 1g fiber), 3g protein.
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