Rhubarb Upside Down Cake I
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: 10.
Ingredients
- 2 cup Rhubarb
- 6 tablespoon Butter
- 1 cup Brown sugar
- 1.5 cup All-purpose flour
- 1.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 cup Granulated sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Milk
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a saucepan, melt 4 tablespoons of butter over medium heat. Add brown sugar and stir until dissolved. Pour the mixture into the prepared cake pan.
- Arrange the rhubarb on top of the 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. Add the egg and vanilla extract, and mix well.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk. Mix until just combined.
- Pour the batter over the rhubarb in the cake pan.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then invert onto a serving plate.
- Serve warm or at room temperature.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 52g18%
- Sugars 35g
- 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.