Upside Down Rhubarb Mini Cakes Recipes

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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

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.

STRAWBERRY RHUBARB UPSIDE-DOWN CAKE



Strawberry Rhubarb Upside-Down Cake image

Sweet strawberry and tart rhubarb are a pair that always harmonizes beautifully. Serve this cake with a dollop of whipped cream for the perfect spring dessert.

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 8 servings

Number Of Ingredients 17

1 tablespoon unsalted butter, plus more for the pan
1/2 cup sugar
1 1/2 cups rhubarb, peeled, halved lengthwise and cut into 1/2-inch pieces (about 5 ounces)
1 1/2 cups strawberries, hulled and thinly sliced (about 5 ounces)
1 tablespoon cornstarch
2 tablespoons strawberry jam
Kosher salt
1 3/4 cups all-purpose flour (see Cook's Note)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
3/4 cup milk
1/4 cup sour cream
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract

Steps:

  • For the caramel topping: Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
  • Stir the sugar and 1/3 cup water together in a medium saucepan over medium heat until the sugar dissolves. Cook, no longer stirring but gently swirling the saucepan occasionally, until the mixture is amber, 6 to 8 minutes. (If needed, brush any sugar crystals off the side of the pan with a pastry brush dampened with water.) Remove the saucepan from the heat, and carefully whisk in the butter (use caution; the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful; the pan will be very hot from the caramel).
  • Toss the rhubarb and strawberries in a medium bowl with the cornstarch, strawberry jam and a pinch of salt. Spoon on top of the caramel sauce and smooth into an even layer. Set aside.
  • For the cake: Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Whisk together the milk and sour cream in a small bowl.
  • Beat the butter and sugar together with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla. Reduce the mixer speed to low and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, and mixing until just incorporated.
  • Pour the batter over the rhubarb and strawberries in the cake pan and spread evenly. Bake until the cake is golden brown, bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 55 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let cool in the pan on a rack until cool enough to handle and almost room temperature, about 1 hour. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, fruit-side up. Let cool completely. Cut into wedges, and serve.

UPSIDE DOWN RHUBARB MINI-CAKES



UPSIDE DOWN RHUBARB MINI-CAKES image

Categories     Fruit     Dessert     Bake     Quick & Easy     Muffin

Yield 12 desserts

Number Of Ingredients 8

1/2 cup butter
3/4 cup white sugar
2 large eggs
1 tbsp vanilla
1 cup all-purpose flour
1 tbsp baking powder
2 cups chopped rhubarb
1/1/4 cups brown sugar

Steps:

  • 1. Preheat the oven to 350 degrees F. 2. Beat butter and sugar until creamed(pale in color), about 2 minutes. Add eggs 1 at a time until well blended, add vanilla. Beat in flour and baking powder. 3. Butter a 12 cup muffin tin. 4 In each muffin tin, distribute evenly the chopped rhubarb and 1 1/2 tbsp brown sugar. Place 1 heaping tbsp of the batter in each tin. Place in oven and bake about 30-35 minutes or until golden brown on top. Cool and turn out. 5. Serve with whipped cream or ice cream.

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



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

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 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

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.

EASY RHUBARB UPSIDE DOWN CAKE



Easy Rhubarb Upside Down Cake image

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

Provided by Barb G.

Categories     Dessert

Time 1h20m

Yield 1 9x13 cake, 12 serving(s)

Number Of Ingredients 9

1 (18 ounce) package lemon cake mix or 1 (18 ounce) package white cake mix
3 eggs (or as called for by your cake mix) or 3 egg whites (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 teaspoon lemon extract
1 1/3 cups water (or as called for by your cake mix)
4 cups rhubarb, cut up 1/2 inch pieces
6 teaspoons minute tapioca
1 1/2 cups sugar
1 (3 ounce) package strawberry Jell-O gelatin dessert or 1 (3 ounce) package raspberry Jell-O gelatin

Steps:

  • Preheat oven to 350 degrees.
  • Grease 9x13inch pan.
  • Mix together Rhubarb, tapioca, sugar and package of DRY jello (NO WATER) and pour into prepared pan.
  • Prepare cake mix according to package directions (adding the lemon extract to the wet ingredients) and pour over Rhubarb mixture.
  • Bake 1 hour.
  • Serve with whipped cream or ice cream.

Nutrition Facts : Calories 396.2, Fat 12.3, SaturatedFat 1.9, Cholesterol 47.4, Sodium 343.3, Carbohydrate 68.6, Fiber 1.2, Sugar 51.4, Protein 4.4

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RHUBARB UPSIDE DOWN CAKE - SPEND WITH PENNIES
2014-07-09 Preheat oven to 350°F. Toss rhubarb, strawberries & flour in a small bowl. Pour 1/4 cup melted butter into a 9" round pan. Top with brown sugar and strawberry/rhubarb mixture. For the batter, combine melted butter & sugar. Stir in egg & 1 tablespoon lemon juice. In a small bowl, combine flour, baking powder, lemon zest & a pinch of salt.
From spendwithpennies.com


RHUBARB UPSIDE DOWN CAKE - BLUE BOWL
2019-05-23 Bake: Bake for 45-55 minutes.When done, a toothpick inserted into the center of the cake will come out clean. Let the cake cool in the pan for 10 minutes, then run a knife around the edge to loosen and then invert the cake onto a cooling rack that has a cookie sheet underneath (some rhubarb juice will spill out).
From bluebowlrecipes.com


RHUBARB UPSIDE-DOWN CAKE | GIRL HEART FOOD®
2019-07-04 Instructions. Melt butter in a 10-inch cast-iron skillet over medium low heat. Add ½ cup of sugar, stirring with melted butter. Add chopped rhubarb, stirring to coat in butter/sugar mixture. Cook, stirring occasionally, for 3 to 4 minutes. Turn off heat and allow to sit while preparing batter for cake.
From girlheartfood.com


RHUBARB-BUTTERMILK UPSIDE-DOWN CAKE | SOUTHERN LIVING
Drizzle butter evenly over bottom of parchment paper in pan, and sprinkle evenly with ¼ cup of the sugar. Place jam in a small microwavable bowl. Microwave on HIGH until melted, 30 to 45 seconds. Brush jam over sugar in pan. Arrange 4 or 5 rhubarb pieces, skin side (pink side) facing down, horizontally in 1 corner of pan.
From southernliving.com


RHUBARB UPSIDE DOWN CAKE - THE ENGLISH KITCHEN
2018-02-14 Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a 9 inch round cake tin. Melt the butter in a 9 inch round cake tin. Stir in the sugar and brown sugar. Spread it out evenly in the pan. Lay the rhubarb pieces on top. Cream together the shortening and sugar until light and fluffy. Beat in the egg and vanilla.
From theenglishkitchen.co


RHUBARB UPSIDE DOWN CAKE - SPACESHIPS AND LASER BEAMS
2022-06-10 STEP FIVE: Bake rhubarb for 15 minutes, remove and let cool slightly. STEP SIX: While the rhubarb is cooling, in a medium bowl whisk flour and baking powder together. STEP SEVEN: In a large bowl, cream butter and the sugar using an electric mixer on medium-high speed (about 2 to 3 minutes) until light and fluffy.
From spaceshipsandlaserbeams.com


RHUBARB UPSIDE-DOWN CAKE - CAKE RECIPES - GOOD HOUSEKEEPING
2008-02-27 Bake 38 to 40 minutes or until toothpick inserted in center of cake comes out clean. Cool cake in skillet on wire rack 10 minutes. Invert cake onto platter and remove skillet; cool slightly, about ...
From goodhousekeeping.com


SUMMERY RHUBARB UPSIDE-DOWN CAKE [DESSERT IDEAS] - CROSBY'S
Instructions. Preheat oven to 350 F and butter an 8” square cake pan. Whisk together molasses and maple syrup and pour into prepared pan. Spread rhubarb evenly over syrup to cover bottom of pan. In medium bowl, cream butter and sugar. Add eggs one at a time, beating after each addition. Add vanilla.
From crosbys.com


RHUBARB UPSIDE-DOWN CAKE RECIPE | MYRECIPES
Louise Galen's upside-down cake has the classic version's gooey caramel but is less sweet because it's made with rhubarb and crème fraîche.Prep and …
From myrecipes.com


EASY RHUBARB UPSIDE-DOWN CAKE - HEAL ME DELICIOUS
2021-05-28 Instructions. Preheat oven to 375F and line an 8-inch springform pan with parchment paper.*. In a large bowl, combine rhubarb pieces with maple or coconut sugar and tapioca starch and allow to sit while you make the cake batter. In the bowl of a stand mixer combine applesauce, palm shortening, coconut milk, maple syrup and vanilla extract.
From healmedelicious.com


KETO RHUBARB UPSIDE DOWN CAKE · FITTOSERVE GROUP
2022-01-15 Pre-heat oven to 325 degrees. Rhubarb topping: In a medium-sized bowl toss the sliced rhubarb with 1 tablespoon of brown sugar substitute and the 1/4 teaspoon xanthan gum. Set aside. Cake batter dry ingredients: In a large mixing bowl, combine the measured and sifted almond flour, baking powder, and sea salt.
From fittoservegroup.com


UPSIDE DOWN RHUBARB CAKE - WHISKING WOLF
2021-04-26 In a large mixing bowl, sift together flour, baking powder, baking soda and salt. Set aside. In a separate mixing bowl, beat butter and sugar with an electric mixer until light and creamy, approximately 2 minutes. Add eggs one at a time, beating after each until well blended.
From whiskingwolf.com


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