Name: Rhubarb Upside-Down Cake
Yield: 4 servings
Ingredients: 3 cups (700 ml) Raw Rhubarb (about 10 stalks) cut into 1/2 inch pieces; 3 Tbsp (45 ml) Melted Butter or Margarine; 1/2 cup (125 ml) sugar; 2 cups (475 ml) sifted flour; 3 tsp (15 ml) baking powder; 1 tsp (5 ml) salt; 1 cup (225 ml) sugar; 1/3 cup (80 ml) butter or margarine (softened); 1 egg; 1 cup (225 ml) milk; 1 tsp (5 ml) vanilla

Servings: persons

3 cups (700 ml) Raw Rhubarb (about 10 stalks) cut into 1/2 inch pieces
3 Tbsp (45 ml) Melted Butter or Margarine
1/2 cup (125 ml) sugar
2 cups (475 ml) sifted flour
3 tsp (15 ml) baking powder
1 tsp (5 ml) salt
1 cup (225 ml) sugar
1/3 cup (80 ml) butter or margarine (softened)
1 egg
1 cup (225 ml) milk
1 tsp (5 ml) vanilla

1
["Mix melted margarine and sugar in the bottom of an 8 inch square baking pan.", "Toss the rhubarb in the mixture until well-coated (a few drops of red food coloring may be added, if rhubarb looks too green).", "Sift dry ingredients into a large mixing bowl.", "Add margarine, egg, milk and vanilla.", "Beat for 2 minutes.", "Pour over the rhubarb in the baking pan.", "Bake for 40 to 50 minutes at 350 degrees (175 C.).", "While still warm, loosen the cake around the edges with a knife, place large cake dish over the top of the baking pan, and turn upside down, quickly.", "Let the ""juices"" drain on to the cake for five minutes, before taking the pan off.", "Gently remove the pan."]

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

Rhubarb Upside-Down Cake

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