Rhubarb Upside-Down Cake
Rhubarb is often mistaken for a fruit, but it is actually a vegetable!
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 stalks
- 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).
- In a saucepan, melt 4 tablespoons of butter over medium heat. Add brown sugar and stir until dissolved.
- Pour the mixture into a greased cake pan. Arrange rhubarb stalks on top.
- In a mixing bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream together remaining butter and granulated sugar. Add egg and vanilla extract, 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 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.