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, Huntingdon Valley, Pennsylvania
Ingredients
- 3 cups cubed (1-inch pieces) fresh or frozen rhubarb (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 large eggs
- 2/3 cup sugar
- 1 teaspoon lemon extract
Reviews
It tasted good...but it was nothing like what's pictured. I used frozen rhubarb but that shouldn't matter. Cooking the rhubarb with the amount of water for the time specified, left me with a paste like substance more akin to jam. The end product was a pretty dense cake with what appeared the be almost a prune puree frosting. I was planning on making it for my aunt for Mother's Day tomorrow. Presentation-wise...not something you'd want to give away. We'll just eat it at home. Wouldn't make it again.
The perfect blend of lemon and rhubarb! Easy and delicious!
My family enjoyed this cake different than the usual
This was my favorite cake AND rhubarb recipe of all time. I will make this every year!
My husband and I really enjoyed this cake. Its lemony flavor was a nice change of pace from other rhubarb desserts.
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.
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.