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: FOR THE RHUBARB LAYER:; 2/3 cups Maple Sugar Or Sweetener Of Choice, Plus 4 1/2 Teaspoons, Divided; 3 Tablespoons Butter, Melted; 2-1/4 cups Diced Fresh Or Frozen Rhubarb; FOR THE BATTER:; 6 Tablespoons Butter, Softened; 3/4 cups Maple Sugar Or Sweetener Of Choice; 2 whole Large Eggs, Separated; 2 teaspoons Pure Vanilla Extract; 1 cup Plus 2 Tablespoons (4 1/2 Ounces) Whole Wheat Pastry Flour; 1-1/2 teaspoon Baking Powder; 1/2 teaspoons Salt; 1/4 cups Whole Milk; 1/4 teaspoons Cream Of Tartar

Servings: persons

FOR THE RHUBARB LAYER:
2/3 cups Maple Sugar Or Sweetener Of Choice, Plus 4 1/2 Teaspoons, Divided
3 Tablespoons Butter, Melted
2-1/4 cups Diced Fresh Or Frozen Rhubarb
FOR THE BATTER:
6 Tablespoons Butter, Softened
3/4 cups Maple Sugar Or Sweetener Of Choice
2 whole Large Eggs, Separated
2 teaspoons Pure Vanilla Extract
1 cup Plus 2 Tablespoons (4 1/2 Ounces) Whole Wheat Pastry Flour
1-1/2 teaspoon Baking Powder
1/2 teaspoons Salt
1/4 cups Whole Milk
1/4 teaspoons Cream Of Tartar

1
1. Preheat oven to 325u00b0F. Grease a 9-inch round cake pan. In a small bowl, combine 2/3 cup sugar and melted butter. Spread in the bottom of prepared pan. Layer with rhubarb and then sprinkle with 4 1/2 teaspoons of maple sugar. Set aside.
2
2. For the batter, in the bowl of a stand mixer fitted with paddle attachment, cream butter and maple sugar until light and fluffy, about 5 minutes. Add egg yolks and vanilla extract and mix.
3
3. In a small bowl, whisk together flour, baking powder, and salt. With mixer running on low, into creamed mixture, slowly add half of the flour, then milk, and then the other half of the flour, beating well after each addition and scraping down sides of the bowl as necessary.
4
4. In a clean, medium-sized bowl, beat egg whites with cream of tartar until stiff peaks form. Gradually fold into batter. Gently spoon batter mixture over rhubarb in pan.
5
5. Bake in preheated oven until cake springs back when lightly touched, about 50-60 minutes. Cool in pan on a rack for 10 minutes before inverting onto a serving plate. Serve warm with whipped cream or vanilla custard.
6
Recipe adapted from Taste of Home.

722

kcal

Calories

Fat

108

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 14 ingredients. The key ingredients include: FOR THE RHUBARB LAYER:, 2/3 cups Maple Sugar Or Sweetener Of Choice, Plus 4 1/2 Teaspoons, Divided, 3 Tablespoons Butter, Melted, 2-1/4 cups Diced Fresh Or Frozen Rhubarb, 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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