Maryann’s Upside Down Rhubarb Cake
Rhubarb is often referred to as the 'pie plant' due to its popular use in pies and desserts.
This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Ingredients
- 2 cup Rhubarb
- 1.5 cup All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Unsalted butter
- 2 Eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Milk
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a saucepan, melt the butter over medium heat. Add 1/2 cup of sugar and stir until dissolved. Pour the mixture into the greased cake pan.
- Arrange the rhubarb pieces on top of the sugar mixture in the pan.
- In a mixing bowl, combine the flour, remaining sugar, baking powder, and salt. Add the eggs, vanilla extract, and milk. Mix until well combined.
- Pour the batter over the rhubarb in the cake pan.
- Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let it rest for 10 minutes.
- Place a serving plate upside down on top of the cake pan. Carefully flip the pan and plate together to release the cake onto the plate.
- Serve the cake warm or at room temperature.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 45g15%
- Sugars 30g
- 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.