Rosy Rhubarb Upside-Down Cake

Name: Rosy Rhubarb Upside-Down Cake
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 9 servings.
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

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

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.
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.

Nutrition Facts

1 piece: 257 calories, 5g fat (3g saturated fat), 57mg cholesterol, 157mg sodium, 50g carbohydrate (38g sugars, 1g fiber), 3g protein.

Reviews

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Average Rating:

Mike

May 10, 2020

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.
gparo

Mar 20, 2015

The perfect blend of lemon and rhubarb! Easy and delicious!
limarichardson

Mar 20, 2015

My family enjoyed this cake different than the usual
spoiledbasher

Jul 15, 2014

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

Jun 4, 2014

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

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.
Arctic

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.