Rosy Rhubarb Upside-Down Cake Recipe

Name: Rosy Rhubarb Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cubed (1-inch pieces) fresh or frozen rhubarb (about 8 stalks); 3/4 cup sugar; 3/4 cup water; 1 tablespoon lemon juice; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 3 tablespoons butter, melted; 1/4 cup packed brown sugar; 1 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 2 large eggs; 2/3 cup sugar; 1 teaspoon lemon extract

Servings: persons

3 cups cubed (1-inch pieces) fresh or frozen rhubarb (about 8 stalks)
3/4 cup sugar
3/4 cup water
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons butter, melted
1/4 cup packed brown sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
2/3 cup sugar
1 teaspoon lemon extract

1
Preheat oven to 350u00b0. In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until rhubarb is crisp-tender, stirring to dissolve sugar. Drain, reserving 6 tablespoons cooking liquid.
2
Pour butter into an 8-in. square baking dish. Sprinkle with brown sugar; top with drained rhubarb. Sift flour, baking powder and salt together twice.
3
In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Beat in extract and reserved cooking liquid. Fold in flour mixture. Pour over rhubarb. Bake 35-40 minutes or until top springs back when lightly touched.
4
Cool 10 minutes before inverting onto a serving plate. Serve warm.

587

kcal

Calories

Fat

109

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: 3 cups cubed (1-inch pieces) fresh or frozen rhubarb (about 8 stalks), 3/4 cup sugar, 3/4 cup water, 1 tablespoon lemon juice, and more.

Yes, Rosy 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.

Rosy Rhubarb Upside-Down Cake

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