Lemony Rhubarb Upside-Down Cake
Rhubarb is often referred to as the 'pie plant' due to its frequent use in pies and other desserts.
This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 2 cup Rhubarb stalks
- 6 tablespoon Unsalted butter
- 1 cup Brown sugar
- 1 tablespoon Lemon zest
- 1.5 cup All-purpose flour
- 1.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 cup Granulated sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Milk
- 2 tablespoon Lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease a round cake pan.
- In a saucepan, melt 4 tablespoons of butter over medium heat. Add brown sugar and lemon zest, stirring until the sugar has dissolved. Pour the mixture into the prepared cake pan.
- Trim and cut the rhubarb stalks into 1-inch pieces. Arrange them in a single layer on top of the butter-sugar mixture.
- In a mixing bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream together the remaining butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the flour mixture to the butter-sugar mixture, alternating with milk. Stir in lemon juice.
- Pour the batter over the rhubarb in the cake pan, spreading it evenly.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes. Then, invert the cake onto a serving plate.
- Serve the lemony rhubarb upside-down cake warm or at room temperature.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 52g18%
- Sugars 36g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.