Homemade Rhubarb Upside Down Cake Recipes

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RHUBARB UPSIDE DOWN CAKE I



Rhubarb Upside Down Cake I image

This easy recipe uses cake mix to make a delicious upside-down cake with rhubarb and marshmallows.

Provided by Doll Face

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Upside-Down Cake

Yield 24

Number Of Ingredients 4

1 (18.25 ounce) package yellow cake mix
6 cups chopped rhubarb
1 cup white sugar
3 cups miniature marshmallows

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
  • Place chopped rhubarb on the bottom of greased 9x13 inch pan. Sprinkle sugar evenly over rhubarb. Sprinkle marshmallows over rhubarb and sugar.
  • Prepare cake mix according to instructions on package. Pour over rhubarb and marshmallows in pan.
  • Bake at 350 degrees F (175 degrees C) for 1 hour. Cool in pan for 10 minutes, then invert onto serving dish so that rhubarb is on top.

Nutrition Facts : Calories 151.6 calories, Carbohydrate 31.6 g, Cholesterol 0.4 mg, Fat 2.6 g, Fiber 0.8 g, Protein 1.3 g, SaturatedFat 0.4 g, Sodium 147.7 mg, Sugar 21.6 g

UPSIDE DOWN RHUBARB CAKE



Upside Down Rhubarb Cake image

An easy, quick, and pretty dessert to make for family or guests. This makes a fitting patriotic dish for picnics.

Provided by BOLTONLANE

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Upside-Down Cake

Time 55m

Yield 20

Number Of Ingredients 8

4 cups chopped rhubarb
1 cup white sugar
1 (3 ounce) package strawberry-flavored Jell-O® mix
3 tablespoons quick-cooking tapioca
1 (18.25 ounce) package white cake mix
1 cup water
⅓ cup vegetable oil
3 eggs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Mix rhubarb, sugar, strawberry gelatin mix, and tapioca in a bowl. Spread the rhubarb mixture into the bottom of the prepared baking pan.
  • Beat white cake mix, water, vegetable oil, and eggs in a large mixing bowl until moistened; beat with an electric mixer on medium speed for 2 minutes. Pour the cake batter over the rhubarb mixture.
  • Bake in the preheated oven until a toothpick inserted into the middle of the cake layer comes out clean, about 35 minutes. Let cake stand for 5 to 10 minutes before inverting on a plate.

Nutrition Facts : Calories 214.9 calories, Carbohydrate 35.7 g, Cholesterol 27.9 mg, Fat 7.2 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 1.2 g, Sodium 198.7 mg, Sugar 27.9 g

RHUBARB UPSIDE-DOWN CAKE



Rhubarb Upside-Down Cake image

This cake has a crumb "topping" that actually ends up on the bottom. Each bite has a surprisingly crunchy texture.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h15m

Yield Makes one 9-inch cake

Number Of Ingredients 13

4 tablespoons unsalted butter, melted
1/2 cup all-purpose flour
1/4 cup sugar
Coarse salt
1 1/2 sticks unsalted butter, room temperature, plus more for buttering pan
1 pound rhubarb, trimmed and cut on a very sharp diagonal about 1/2 inch thick
1 3/4 cups sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
Coarse salt
1/2 teaspoon finely grated orange zest plus 1 tablespoon fresh orange juice
2 large eggs
1 cup sour cream

Steps:

  • Preheat oven to 350 degrees. Make the topping: Stir together butter, flour, sugar, and 1/4 teaspoon salt until moist and crumbly.
  • Make the cake: Butter a 9-inch round cake pan (2 inches deep). Dot with 4 tablespoons butter (cut into pieces). Toss rhubarb with 3/4 cup sugar; let stand for 2 minutes. Toss again, and spread in pan.
  • Whisk together flour, baking powder, and 1 1/2 teaspoons salt. Beat remaining stick butter and cup sugar with a mixer on medium speed until pale and fluffy. Beat in zest and juice. Beat in eggs, 1 at a time, until incorporated, scraping down sides of bowl. Beat in flour mixture in 3 additions, alternating with sour cream, until smooth. Spread evenly over rhubarb. Crumble topping evenly over batter.
  • Bake until a toothpick inserted into the center comes out clean and top springs back when touched, about 1 hour. Let cool for 10 minutes. Run a knife around edge of cake, and invert onto a wire rack. Let cool completely.

HOMEMADE RHUBARB UPSIDE-DOWN CAKE



Homemade Rhubarb Upside-Down Cake image

This light and airy yellow cake is moist but not too sweet, and the caramelized rhubarb topping adds tangy flavor and visual appeal. We like it served with strawberry ice cream. -Joyce Rowe, Stratham, New Hampshire

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 15

2/3 cup packed brown sugar
3 tablespoons butter, melted
2-1/4 cups diced fresh or frozen rhubarb
4-1/2 teaspoons sugar
BATTER:
6 tablespoons butter, softened
3/4 cup sugar
2 large eggs, separated, room temperature
1 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup 2% milk
1/4 teaspoon cream of tartar
Whipped cream or vanilla ice cream, optional

Steps:

  • Preheat oven to 325°. In a small bowl, combine brown sugar and butter. Spread into a greased 10-in. cast-iron or other ovenproof skillet. Layer with rhubarb; sprinkle with sugar. Set aside., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , In a small bowl, beat egg whites and cream of tartar on medium speed until stiff peaks form. Gradually fold into creamed mixture, about 1/2 cup at a time. Gently spoon over rhubarb. , Bake until cake springs back when lightly touched, 40-50 minutes. Cool for 10 minutes before inverting onto a serving plate. Serve warm, with whipped cream or ice cream if desired.

Nutrition Facts : Calories 240 calories, Fat 10g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 254mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.

RHUBARB UPSIDE-DOWN CAKE



Rhubarb Upside-Down Cake image

I've baked this cake every spring for many years, and my family loves it! Use your own fresh rhubarb, hit up a farmers market or find a neighbor who will trade stalks for the recipe! -Helen Breman, Mattydale, New York

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 10 servings.

Number Of Ingredients 15

3 cups sliced fresh or frozen rhubarb
1 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
1/4 cup butter, melted
BATTER
1/4 cup butter, melted
3/4 cup sugar
1 large egg, room temperature
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2/3 cup 2% milk
Sweetened whipped cream, optional

Steps:

  • Place rhubarb in a greased 10-in. cast-iron or other heavy ovenproof skillet. Combine sugar, flour and nutmeg; sprinkle over rhubarb. Drizzle with butter; set aside. For batter, in a large bowl, beat the butter and sugar until blended. Beat in the egg. Combine the flour, baking powder, nutmeg and salt. Gradually add to egg mixture alternately with milk, beating well after each addition., Spread over rhubarb mixture. Bake at 350° until a toothpick inserted in the center comes out clean, about 35 minutes. Loosen edges immediately and invert onto a serving dish. Serve warm. If desired, serve with whipped cream.

Nutrition Facts : Calories 316 calories, Fat 10g fat (6g saturated fat), Cholesterol 48mg cholesterol, Sodium 248mg sodium, Carbohydrate 53g carbohydrate (36g sugars, Fiber 1g fiber), Protein 4g protein.

RHUBARB UPSIDE DOWN CAKE



Rhubarb Upside Down Cake image

Provided by Geoffrey Zakarian

Categories     dessert

Time 2h35m

Yield 8 to 10 servings

Number Of Ingredients 12

Nonstick cooking spray, for the pan
6 cups rhubarb sliced on the bias about 1 1/2-inches thick
3/4 cup sugar
1/4 cup honey
1 tablespoon lemon juice
2 teaspoons fresh thyme leaves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 teaspoon vanilla bean paste
1 box yellow cake mix
Whipped cream, lightly sweetened with vanilla bean paste, for serving (optional)

Steps:

  • Preheat oven to 350 degrees F. Grease a 9-inch square baking pan with nonstick spray.
  • Combine the rhubarb, sugar, honey, lemon juice, thyme, cinnamon, ginger, salt and vanilla bean paste. Allow to sit at room temperature for about 1 hour.
  • Prepare the cake mix according to the box instructions. Place the rhubarb mixture into the bottom of the pan, reserving half of the juices and adding the other half to the pan. Spread rhubarb and juices evenly, then pour cake batter over the rhubarb.
  • Bake until golden, 50 minutes to 1 hour. Let cool at least 10 minutes, then invert onto a cutting board. Serve warm with the whipped cream and reserved rhubarb liquid.

RHUBARB UPSIDE DOWN CAKE II



Rhubarb Upside Down Cake II image

A fun summer cake for kids to help make, using fresh rhubarb, strawberry gelatin, marshmallows and cake mix. When you cut it and take it out of the pan, flip the piece over so the rhubarb is on top.

Provided by TOMBO

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Upside-Down Cake

Time 1h15m

Yield 12

Number Of Ingredients 6

2 tablespoons butter
4 cups diced rhubarb
1 cup white sugar
1 (3 ounce) package strawberry flavored Jell-O® mix
2 cups miniature marshmallows
1 (18.25 ounce) package white cake mix

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spread butter in the bottom of a 9x13 inch pan.
  • Spread the rhubarb in an even layer on the bottom of the pan. Sprinkle with sugar, and then with the strawberry gelatin mix. Cover with an even layer of miniature marshmallows. Prepare the cake mix according to package instructions. Spread on top of marshmallows.
  • Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 326.6 calories, Carbohydrate 64.6 g, Cholesterol 5.1 mg, Fat 6.6 g, Fiber 1.1 g, Protein 2.9 g, SaturatedFat 1.9 g, Sodium 337.1 mg, Sugar 51.1 g

MARYANN'S UPSIDE DOWN RHUBARB CAKE



Maryann's Upside Down Rhubarb Cake image

A variation of an upside-down cake that is quick and easy to prepare. Be prepared - this moist and delicious rhubarb cake quickly disappears!

Provided by TUGGLY

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Upside-Down Cake

Time 50m

Yield 12

Number Of Ingredients 4

1 (18.25 ounce) package moist yellow cake mix
2 cups diced rhubarb
1 ¼ cups white sugar
½ pint whipping cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Prepare cake mix according to the package directions. Pour batter into prepared pan.
  • In a medium bowl, mix together the rhubarb and sugar. Spoon the rhubarb mixture over the cake batter. Drizzle the whipping cream over the top of the rhubarb.
  • Bake 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cake cool completely before turning it out onto a serving dish.

Nutrition Facts : Calories 339.4 calories, Carbohydrate 56 g, Cholesterol 28 mg, Fat 12.4 g, Fiber 0.8 g, Protein 2.5 g, SaturatedFat 5.3 g, Sodium 291.4 mg, Sugar 39.7 g

RHUBARB UPSIDE DOWN CAKE III



Rhubarb Upside Down Cake III image

My mom has always made this cake during rhubarb season. It's the yummiest rhubarb cake I've ever had! It's especially good after it's been chilled in the refrigerator. Serve with whipped cream or ice cream.

Provided by saffronbuns

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Upside-Down Cake

Yield 18

Number Of Ingredients 5

5 cups chopped fresh rhubarb
1 cup white sugar
3 cups miniature marshmallows
1 (3 ounce) package strawberry flavored Jell-O®
1 (18.25 ounce) package yellow cake mix

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
  • In a large bowl, stir together the rhubarb, sugar, marshmallows and dry strawberry flavored gelatin. Pour into the bottom of the prepared pan, and distribute evenly. Mix cake batter according to package directions; pour over the ingredients in the pan.
  • Bake for 1 hour in the preheated oven, until a toothpick inserted into the center comes out clean. Run a knife around the outer edge of the cake to loosen; turn out onto a large serving plate while still hot. Allow the cake to cool before serving.

Nutrition Facts : Calories 220.9 calories, Carbohydrate 46 g, Cholesterol 0.6 mg, Fat 3.4 g, Fiber 0.9 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 219.6 mg, Sugar 32.7 g

RHUBARB UPSIDE-DOWN CAKE



Rhubarb Upside-Down Cake image

Take advantage of rhubarb season with this easy dessert. Baked and unmolded, this cake resembles a pale pink mosaic atop velvet-crumbed and vanilla-infused cake. The rhubarb, which you'll add in raw, is tangy and tender, firm enough to give you something to chew over. It's an easy half-hour of prep and another hour and change in the oven, ample time for a light supper, anticipation of dessert hanging in the spring air.

Provided by Melissa Clark

Categories     dessert

Time 1h45m

Yield 8 servings

Number Of Ingredients 13

2 1/2 sticks unsalted butter, at room temperature, more to grease pans
1 1/2 pounds rhubarb, rinsed and sliced into 1/2-inch cubes about 4 cups
2 teaspoons cornstarch
1 1/2 cups granulated sugar
1/2 cup light brown sugar
2 cups cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon fine sea salt
Zest of 1 lemon, grated
1 teaspoon vanilla extract
4 large eggs
1/3 cup sour cream
2 teaspoons lemon juice

Steps:

  • Heat oven to 325 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and sides of the pan. Wrap two layers of foil under the pan, and place it on a baking sheet.
  • In a medium bowl, mix rhubarb, cornstarch and 1/2 cup granulated sugar.
  • Mix the brown sugar and 1/2 stick butter in a pan over medium heat. Whisk until smooth and bubbling, about 2 minutes. Sift together the cake flour, baking powder and salt.
  • Whip 2 sticks butter in a mixer with a paddle attachment for 2 minutes. With your fingers, blend the remaining 1 cup sugar with lemon zest until the mixture is uniform in color. Cream together with the butter at medium-high speed until it is light and fluffy, about 4 minutes, stopping to scrape down the bowl halfway through. Add the vanilla and mix well. Add the eggs, one at a time, mixing well after each addition. Mix in the sour cream, then the lemon juice. (It's O.K. if the mixture looks curdled.) With the mixer set to low speed, add the flour mixture, 1/4 cup at a time, until well combined. Scrape down the mixer bowl in between the additions.
  • Pour the brown-sugar mixture into the cake pan, then spoon in the rhubarb and its juices. Spoon in the batter so it covers all of the rhubarb. Smooth out the top.
  • Bake for 1 hour and 15 minutes, or until the top of the cake is firm to touch and a toothpick stuck in the middle comes out without any large, moist crumbs.
  • Place the pan on a wire rack, and cool for 15 minutes. Run a knife around the cake, place a plate on top of the pan and turn it upside-down. Release the cake from the pan while still warm or else it will stick.

Nutrition Facts : @context http, Calories 636, UnsaturatedFat 11 grams, Carbohydrate 79 grams, Fat 33 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 20 grams, Sodium 253 milligrams, Sugar 48 grams, TransFat 1 gram

STRAWBERRY-RHUBARB UPSIDE-DOWN CAKE



Strawberry-Rhubarb Upside-Down Cake image

Weeknight easy! Here's a fresh fruit dessert made with cake mix that you can serve warm.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 12

Number Of Ingredients 9

1/4 cup butter or margarine
1 cup packed brown sugar
2 cups sliced fresh strawberries
2 cups chopped fresh rhubarb
1 box Betty Crocker™ Super Moist™ yellow or French vanilla cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
Whipped cream, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange strawberries on brown sugar; sprinkle evenly with rhubarb. Press strawberries and rhubarb gently into brown sugar.
  • In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter over strawberries and rhubarb.
  • Bake 46 to 52 minutes or until toothpick inserted in center comes out clean. Immediately run knife around sides of pan to loosen cake. Place heatproof serving plate upside down on pan; turn plate and pan over. Leave pan over cake 1 minute so brown sugar topping can drizzle over cake. Cool 30 minutes. Serve warm or cool with whipped cream. Store covered in refrigerator.

Nutrition Facts : Calories 330, Carbohydrate 50 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 35 g, TransFat 0 g

STRAWBERRY-RHUBARB UPSIDE-DOWN CAKE



Strawberry-Rhubarb Upside-Down Cake image

This humble dessert would never win a beauty contest when pitted against a towering layer cake swirled with frosting, but what it lacks in looks, it makes up in flavor and simplicity of preparation. The cake itself is light yet moist and soaks up the juice released by the strawberries and rhubarb while baking. Sliced almonds add a gentle crunch. It can be a bit tricky to unmold, so don't forget to line the pan with parchment and grease it generously with butter.

Provided by Molly O'Neill

Categories     cakes, dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 13

4 tablespoons unsalted butter, plus 1 to 2 teaspoons for greasing the pan
3/4 cup light-brown sugar
1/3 cup sliced almonds
1 pint strawberries (about 12 ounces), stemmed, hulled and halved
3 cups rhubarb, trimmed, cut across into 1/4-inch-thick slices, blanched for 2 minutes and drained well
1/2 cup unsalted butter, softened
1 cup sugar
2 eggs
1/2 cup milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

Steps:

  • Preheat the oven to 350 degrees. Line a 9-inch round pan (at least 2 inches deep) with parchment paper and grease the parchment with 1 to 2 teaspoons softened butter. To make the topping, melt 4 tablespoons butter in a small saucepan. Add the brown sugar to the remaining butter and cook until the sugar is melted, stirring until smooth. Spread the mixture evenly over the bottom of the pan. Scatter the almonds over the brown-sugar mixture. Arrange the strawberries over the almonds in concentric circles, cut-side up. Top with the rhubarb and set aside.
  • To make the cake, using an electric mixer cream the butter and sugar until very light and fluffy. Add the eggs, one at a time, and beat well. Sift together the flour, baking powder and salt. Combine the vanilla with the milk. Add the flour mixture alternately with the milk, beginning and ending with flour. Mix just until combined.
  • Spread the batter over the fruit in the pan. Bake until the cake springs back when touched in the center, about 1 hour. (Cover the cake with foil if the top browns too much before the cake is done.) Remove the cake from the oven and let stand for 5 minutes. Turn out onto a cake plate. Replace any fruit that sticks to the pan. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 372, UnsaturatedFat 6 grams, Carbohydrate 51 grams, Fat 17 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 214 milligrams, Sugar 33 grams, TransFat 1 gram

STRAWBERRY-RHUBARB UPSIDE-DOWN CAKE



Strawberry-Rhubarb Upside-Down Cake image

I prepare this colorful dessert quite often in the late spring or summer when fresh rhubarb is abundant. I make this rhubarb cake with cake mix and take it to church potlucks. People actually line up for a piece. -Bonnie Krogman, Thompson Falls, Montana

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 6

5 cups sliced fresh or frozen rhubarb, thawed and drained
1 package (6 ounces) strawberry gelatin
1/2 cup sugar
2 cups miniature marshmallows
1 package white or yellow cake mix (regular size)
Whipped topping, optional

Steps:

  • Place rhubarb in a greased 13x9-in. baking pan. Sprinkle with the gelatin, sugar and marshmallows. Prepare cake mix according to package directions; pour batter over marshmallows. , Bake at 350° until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool for 10 minutes; invert cake onto a serving plate. Serve with whipped topping if desired.

Nutrition Facts : Calories 353 calories, Fat 9g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 359mg sodium, Carbohydrate 65g carbohydrate (44g sugars, Fiber 2g fiber), Protein 5g protein.

MOM'S RHUBARB UPSIDE DOWN CAKE



Mom's Rhubarb Upside Down Cake image

I have been carrying the recipe around with me on a faded piece of paper since 1988. I will never forget the day I baked this for my Papa's birthday. He never liked cakes or any desserts much and rarely bothered to even taste them, but much to my family's surprise he even asked for seconds of this one! What a proud and triumphant moment for a granddaughter who was still in elementary school :) I haven't made this in many years, but I do remember that it is very simple, moist and tasty!

Provided by Kydd7392

Categories     Dessert

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 14

2 tablespoons butter, melted
1/2 cup granulated sugar
3/4 lb rhubarb (4 stalks)
1 teaspoon grated orange rind
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 pinch mace
1/4 cup butter
1/2 cup sugar
1 egg
1 teaspoon grated orange rind
2/3 cup plain yogurt

Steps:

  • BASE: Pour butter over bottom of 8" square cake pan; sprinkle with sugar.
  • Cut rhubarb into 2" pieces (if rhubarb is extra thick, slice lengthwise to keep pieces uniform in size).
  • Arrange rhubarb closely together in 3 rows in bottom of pan.
  • Chop any remaining pieces coarsely and sprinkle on top.
  • Sprinkle with orange rind and set aside.
  • CAKE: In bowl, stir together flour, baking powder, baking soda, salt and mace.
  • In separate bowl, cream butter and sugar until fluffy.
  • Beat in egg and rind.
  • Mix in flour mixture alternately with yogurt, making 3 additions of each.
  • Spoon batter over rhubarb, spreading right to edges of pan.
  • Using back of spoon, indent batter slightly at centre.
  • Bake at 350 for 35-40 minutes, or until golden brown and top springs back when lightly pressed.
  • Remove from oven and let cool on rack for 15 minutes before inverting onto serving tray.

Nutrition Facts : Calories 348.4, Fat 13.5, SaturatedFat 8.2, Cholesterol 65, Sodium 391.1, Carbohydrate 53.5, Fiber 1.7, Sugar 35.3, Protein 4.8

RHUBARB UPSIDE-DOWN CAKE



Rhubarb Upside-Down Cake image

Make and share this Rhubarb Upside-Down Cake recipe from Food.com.

Provided by Terri F.

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

3 cups rhubarb, cut in 1/2 inch pieces
1 cup sugar
2 tablespoons flour
1/4 teaspoon nutmeg
1/4 cup butter, melted
1 1/2 cups flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon nutmeg
1/4 cup butter, melted
2/3 cup milk
1 egg

Steps:

  • Preheat oven to 350°F.
  • Place rhubarb in a greased 10-inch cast iron skillet.
  • Mix sugar, flour and nutmeg for topping and sprinkle over rhubarb.
  • Drizzle with 1/4 cup of melted butter.
  • In a separate bowl, mix flour, sugar, baking powder, salt, and nutmeg.
  • Add butter, milk, and egg and beat until smooth.
  • Spread batter over rhubarb mixture.
  • Bake for 35 minutes, or until toothpick in center comes out clean.
  • Loosen edges immediately and invert onto serving dish.
  • Serve warm.

Nutrition Facts : Calories 396.5, Fat 13.3, SaturatedFat 8.1, Cholesterol 56.6, Sodium 241, Carbohydrate 66.4, Fiber 1.6, Sugar 44.3, Protein 4.6

FRESH RHUBARB UPSIDE-DOWN CAKE



Fresh Rhubarb Upside-Down Cake image

I adopted this delicious recipe from the Zaar database a few years ago. Who wouldn't love a Julia recipe? :) Recipe can be made in a large cast iron pan or smaller individual cake pans. Source: "Baking with Julia"

Provided by Brenda.

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 14

1 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt, preferably kosher
2 teaspoons pure vanilla extract
1 cup creme fraiche (homemade or store-bought) or 1 cup sour cream
6 ounces unsalted butter, at room temperature
1/2 cup dark brown sugar (lightly packed)
1 tablespoon Bourbon
2 tablespoons chopped pecans
6 stalks fresh rhubarb, trimmed and cut into 1/4 inch thick slices (12 ounces)
1 cup granulated sugar
2 large eggs, at room temperature
melted butter, for greasing the pans
lightly sweetened whipped cream or creme fraiche, for serving

Steps:

  • Recipe will fit a cast Iron pan 12 inches across at the top.
  • Position a rack in the center of the oven and preheat the oven to 350oF.
  • Brush the insides of 8 mini-or baby cake pans, each 4 inches across and 1 inch deep, with a light coating of melted butter, dust with flour, and tap out the excess (skip this step if using a large cast iron pan).
  • Whisk or stir the flour, baking powder, and salt together just to blend; reserve.
  • In a separate bowl, stir the vanilla into the creme fraiche and set aside until needed.
  • Melt the 1/2 stick of butter in a heavy skillet (or use the cast iron pan).
  • Add the brown sugar and bourbon and cook over medium heat, stirring with a wooden spoon, until the sugar melts.
  • Stir in the pecans to coat with the caramel and turn off the heat.
  • Divide the caramel evenly among the pans, working quickly to get it to the edges of the pans before it sets- step unnecessary if using a large cast iron pan (cooked sugar cools rapidly).
  • Arrange the rhubarb in circles over the sugar, and set aside while you make the batter.
  • Put the remaining stick of butter and the granulated sugar in the bowl of a mixer fitted with the paddle attachment, or use a hand-held mixer, and beat on medium-high speed until the mixture is smooth and creamy, scraping down the sides of the bowl with a rubber spatula as needed.
  • The butter and sugar must be beaten until they are light, fluffy, and pale, so don't rush it- the process can take 3 to 4 minutes with a heavy-duty mixer and 6 to 8 minutes with a hand-held mixer.
  • Reduce the speed to medium and add the eggs one at a time, beating well after each addition.
  • Working with a rubber spatula, carefully fold in the dry ingredients and the creme fraiche alternately- 3 additions of dry ingredients, 2 of creme fraiche.
  • You'll end up with a thick batter.
  • Spoon the batter over rhubarb and smooth the tops by rotating the pans while you run a rubber spatula over the batter.
  • Put the pans on a jelly-roll pan and bake for 20 to 35 minutes, or until a toothpick inserted in the center of a cake comes out clean (test a couple of the cakes to be certain).
  • As soon as the cakes are removed from the oven, turn them out of their pans onto a rack.
  • Storing the Cake- The cakes can be kept wrapped in plastic at room temperature overnight.

Nutrition Facts : Calories 550.1, Fat 32.3, SaturatedFat 18.4, Cholesterol 139.3, Sodium 418.6, Carbohydrate 60.1, Fiber 1.1, Sugar 38.7, Protein 5.4

ROSY RHUBARB UPSIDE-DOWN CAKE



Rosy Rhubarb Upside-Down Cake image

Here's a cake that gets its rosy hue from the rhubarb topping. It's moist on top and light as a feather on the bottom. -Dawn Lowenstein, Huntingdon Valley, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 9 servings.

Number Of Ingredients 15

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
CAKE:
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

Steps:

  • Preheat oven to 350°. 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., 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., 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., Cool 10 minutes before inverting onto a serving plate. Serve warm.

Nutrition Facts : Calories 257 calories, Fat 5g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 157mg sodium, Carbohydrate 50g carbohydrate (38g sugars, Fiber 1g fiber), Protein 3g protein.

CRANBERRY RHUBARB UPSIDE-DOWN CAKE



Cranberry Rhubarb Upside-Down Cake image

Toni Fohey of Waukesha, Wisconsin writes, "With a few alterations over the years, this has become one of my families' favorites. I get requests for the recipe every time I make it for guests."

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 14

1/2 cup quick-cooking oats
2/3 cup boiling water
2 tablespoons butter, melted
1/3 cup plus 1/2 cup packed brown sugar, divided
1 cup fresh or frozen cranberries, coarsely chopped
1 cup chopped fresh or frozen rhubarb
1 egg
1/2 cup sugar
1/4 cup canola oil
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup chopped walnuts, toasted

Steps:

  • Place oats in a small bowl; add boiling water. Cover and let stand for 20 minutes. Meanwhile, pour butter into an 8-in. square baking dish coated with cooking spray; sprinkle with 1/3 cup brown sugar. Add cranberries and rhubarb. , In a large bowl, beat the egg, sugar, oil and remaining brown sugar. Stir in oat mixture. Combine the flour, baking powder, cinnamon and salt; gradually beat into egg mixture until blended. Fold in walnuts. Spoon over fruit. , Bake at 350° for 40-45 minutes or until a toothpick comes out clean. Immediately invert onto a serving plate. Serve warm.

Nutrition Facts : Calories 227 calories, Fat 9g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 114mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.

RHUBARB UPSIDE DOWN CAKE



Rhubarb Upside Down Cake image

Make and share this Rhubarb Upside Down Cake recipe from Food.com.

Provided by fluffystew

Categories     Fruit

Time 50m

Yield 1 cake

Number Of Ingredients 11

1/4 cup butter
1 cup brown sugar
4 -5 cups rhubarb
1 cup sugar
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup shortening
1 egg
1 teaspoon vanilla
2/3 cup milk

Steps:

  • Preheat oven to 350 degrees. Melt the butter in a 9x9 pan, add the diced rhubarb and sugar mixed together and spread over the butter, covering the bottom of the pan. If you are using frozen rhubarb put it in the oven to thaw while you mix up the batter.
  • Sift the sugar, flour, baking powder and salt; add the soft shortening and cut it into the flour mixture.
  • Beat the egg in a cup, stir in the vanilla and fill the cup with milk, beating all together.
  • Pour the liquid over the flour mixture and blend until smooth.
  • Spread the batter over the rhubarb evenly.
  • Bake at 350 degrees for about 30-40 minutes until the cake tests done.
  • Serve warm with a scoop of vanilla icecream. Don't turn the whole cake upside down - simply cut it in squares and flip each piece rhubarb side up when serving.
  • Variation: If you want to make a gingerbread version, add 1/2 tsp each of cinnamon, nutmeg, ginger and 1/2 cup molasses instead of half the sugar.

Nutrition Facts : Calories 3447.4, Fat 110.8, SaturatedFat 47.8, Cholesterol 330.8, Sodium 2532.1, Carbohydrate 591.7, Fiber 13.9, Sugar 419.7, Protein 36.1

RHUBARB UPSIDE DOWN CAKE



Rhubarb Upside Down Cake image

The rhubarb, which is added raw, gives tangy yet tender flavor to this buttery, vanilla-infused cake.

Provided by Laka

Categories     Dessert

Time 1h30m

Yield 16 serving(s)

Number Of Ingredients 14

600 g rhubarb, washed, cleaned and cut into small sticks
2 teaspoons cornstarch
1/2 cup light muscovado sugar
2 cups cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon sea salt
280 g butter, at room temperature
1 cup demerara sugar
1 cup caster sugar
1 lemon, zest of, grated
1 teaspoon vanilla extract
4 eggs
1/3 cup sour cream
2 teaspoons lemon juice

Steps:

  • In a bowl, combine rhubarb, cornstarch and Muscovado sugar. In another bowl, sift the cake flour, baking powder and salt and set aside.
  • In a small skillet, mix the brown sugar and 50 g of butter. Place over medium heat and stir until smooth and bubbling. Keep warm.
  • With a hand held mixer beat 230 g butter and caster sugar until light. Add lemon zest and vanilla extract. Cream until light and fluffy, scraping down sides often.
  • Add eggs, one at a time. Mix to combine after each addition.
  • Beat in the sour cream and lemon juice (it may look curdled at this point). Add the flour mixture, 1/3 cup at a time, until combined.
  • Line bottom and sides of 9-inch spring-form pan with parchment paper. Wrap two layers of foil in the pan and place it on a baking sheet (to prevent leaking).
  • Pour the brown sugar mixture into the prepared spring-form pan, then add the rhubarb. Pour the batter over everything, smoothing it over.
  • Bake the cake in the oven at 160?C for 1 hour or until a cake tester comes out clean.
  • Cool (with the foil turned down a bit) on a wire rack for only 15 minutes. Run a knife around the cake, place a plate on top and turn it upside down. Removed the foil and released the spring-form sides carefully.
  • Cool completely before serving.

Nutrition Facts : Calories 346.9, Fat 16.5, SaturatedFat 9.9, Cholesterol 86.4, Sodium 250.9, Carbohydrate 47.5, Fiber 1, Sugar 32.4, Protein 3.6

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