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: Topping; 3 cups rhubarb, cut in 1/2 inch pieces; 1 cup sugar; 2 tablespoons flour; 1/4 teaspoon nutmeg; 1/4 cup butter, melted; Batter; 1 1/2 cups flour; 3/4 cup sugar; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 teaspoon nutmeg; 1/4 cup butter, melted; 2/3 cup milk; 1 egg

Servings: persons

Topping
3 cups rhubarb, cut in 1/2 inch pieces
1 cup sugar
2 tablespoons flour
1/4 teaspoon nutmeg
1/4 cup butter, melted
Batter
1 1/2 cups flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon nutmeg
1/4 cup butter, melted
2/3 cup milk
1 egg

1
Preheat oven to 350u00b0F.
2
Place rhubarb in a greased 10-inch cast iron skillet.
3
Mix sugar, flour and nutmeg for topping and sprinkle over rhubarb.
4
Drizzle with 1/4 cup of melted butter.
5
In a separate bowl, mix flour, sugar, baking powder, salt, and nutmeg.
6
Add butter, milk, and egg and beat until smooth.
7
Spread batter over rhubarb mixture.
8
Bake for 35 minutes, or until toothpick in center comes out clean.
9
Loosen edges immediately and invert onto serving dish.
10
Serve warm.

795

kcal

Calories

Fat

131

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 15 ingredients. The key ingredients include: Topping, 3 cups rhubarb, cut in 1/2 inch pieces, 1 cup sugar, 2 tablespoons flour, 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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