Sticky Rhubarb Upside Down Cake Recipe

Name: Sticky Rhubarb Upside Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons unsalted butter; 1 1/2 cups whole wheat flour; 1/4 teaspoon baking powder; 1 3/4 cups sugar; 1/4 teaspoon sea salt; 1/2 cup whole milk; 1 large egg, beaten; 1 teaspoon vanilla extract; 4 large stalk rhubarb, cut up; 1 cup miniature marshmallow; 2 cups vanilla ice cream

Servings: persons

5 tablespoons unsalted butter
1 1/2 cups whole wheat flour
1/4 teaspoon baking powder
1 3/4 cups sugar
1/4 teaspoon sea salt
1/2 cup whole milk
1 large egg, beaten
1 teaspoon vanilla extract
4 large stalk rhubarb, cut up
1 cup miniature marshmallow
2 cups vanilla ice cream

1
Preheat oven to 350.
2
whisk together the flour, baking powder, 3/4 cup of the sugar.
3
and salt in a medium bowl.
4
mix in the butter with a fork.
5
whisk together the egg, milk and vanilla in a small bowl.
6
add the milk mixture to the flour mixture.
7
bring together in a loose batter.
8
toss together the rhubarb, remaining sugar, and marshmellows and spoon into a buttered baking dish.
9
spoon batter over top in an even layer.
10
bakeabout forty minutes.
11
serve with ice cream.

1021

kcal

Calories

Fat

138

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: 5 tablespoons unsalted butter, 1 1/2 cups whole wheat flour, 1/4 teaspoon baking powder, 1 3/4 cups sugar, and more.

Yes, Sticky 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.

Sticky Rhubarb Upside Down Cake

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