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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
  • Total Time
    Prep: 35 min. Bake: 35 min. + cooling
  • Makes
    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

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.

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