Rhubarb Upside Down Cake Recipe

Name: Rhubarb Upside Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup butter; 1 cup brown sugar; 4 -5 cups rhubarb; 1 cup sugar; 1 1/2 cups flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/4 cup shortening; 1 egg; 1 teaspoon vanilla; 2/3 cup milk

Servings: persons

1/4 cup butter
1 cup brown sugar
4 -5 cups rhubarb
1 cup sugar
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup shortening
1 egg
1 teaspoon vanilla
2/3 cup milk

1
Preheat oven to 350 degrees. Melt the butter in a 9x9 pan, add the diced rhubarb and sugar mixed together and spread over the butter, covering the bottom of the pan. If you are using frozen rhubarb put it in the oven to thaw while you mix up the batter.
2
Sift the sugar, flour, baking powder and salt; add the soft shortening and cut it into the flour mixture.
3
Beat the egg in a cup, stir in the vanilla and fill the cup with milk, beating all together.
4
Pour the liquid over the flour mixture and blend until smooth.
5
Spread the batter over the rhubarb evenly.
6
Bake at 350 degrees for about 30-40 minutes until the cake tests done.
7
Serve warm with a scoop of vanilla icecream. Don't turn the whole cake upside down - simply cut it in squares and flip each piece rhubarb side up when serving.
8
Variation: If you want to make a gingerbread version, add 1/2 tsp each of cinnamon, nutmeg, ginger and 1/2 cup molasses instead of half the sugar.

735

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup butter, 1 cup brown sugar, 4 -5 cups rhubarb, 1 cup sugar, and more.

Yes, Rhubarb Upside Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Upside Down Cake

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