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: 2 tablespoons butter; 2 cups rhubarb, cut in 1-2 inch pieces; ⅓ cup white sugar; 1 ½ cups flour; 2 teaspoons baking powder; ½ teaspoon salt; ½ cup shortening; ¾ cup sugar; 2 eggs; 1 teaspoon vanilla; ¾ cup skim milk

Servings: persons

2 tablespoons butter
2 cups rhubarb, cut in 1-2 inch pieces
⅓ cup white sugar
1 ½ cups flour
2 teaspoons baking powder
½ teaspoon salt
½ cup shortening
¾ cup sugar
2 eggs
1 teaspoon vanilla
¾ cup skim milk

1
Oven at 350 f.
2
Topping: (the first 3 ingredients).
3
In a 9x9 inch cake pan, melt butter, stir in 1/3 cup sugar and rhubarb.
4
Cover with tin foil and bake 8-10 minutes, while preparing the batter.
5
Mix flour, baking powder and salt.
6
In a seperate bowl, cream shortening and sugar.
7
Blend the eggs and vanilla into the shortening mixture.
8
Beat ubtil light and fluffy.
9
Add dry ingredients to creamed mixture, alternating with the milk.
10
Make 3 dry additions and 2 wet additions.
11
Combine lightly after each.
12
Turn into pan with rhubarb topping.
13
The topping may be very juicy, especially if you used frozen rhubarb, but don't worry, it adds to the delicious flavor.
14
Bake 40-45 minutes, until the cake springs back when touched.
15
Immediately invert on a plate.
16
Let it cool for 10 minutes, then remove the pan.

517

kcal

Calories

Fat

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: 2 tablespoons butter, 2 cups rhubarb, cut in 1-2 inch pieces, ⅓ cup white sugar, 1 ½ cups 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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