HOMEMADE RHUBARB UPSIDE-DOWN CAKE
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
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.
RHUBARB UPSIDE DOWN CAKE I
This easy recipe uses cake mix to make a delicious upside-down cake with rhubarb and marshmallows.
Provided by Doll Face
Categories Desserts Cakes Cake Mix Cake Recipes Upside-Down Cake
Yield 24
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
- Place chopped rhubarb on the bottom of greased 9x13 inch pan. Sprinkle sugar evenly over rhubarb. Sprinkle marshmallows over rhubarb and sugar.
- Prepare cake mix according to instructions on package. Pour over rhubarb and marshmallows in pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour. Cool in pan for 10 minutes, then invert onto serving dish so that rhubarb is on top.
Nutrition Facts : Calories 151.6 calories, Carbohydrate 31.6 g, Cholesterol 0.4 mg, Fat 2.6 g, Fiber 0.8 g, Protein 1.3 g, SaturatedFat 0.4 g, Sodium 147.7 mg, Sugar 21.6 g
STRAWBERRY RHUBARB UPSIDE-DOWN CAKE
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
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.
RHUBARB UPSIDE-DOWN CAKE
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
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.
RHUBARB UPSIDE-DOWN CAKE
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
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.
RHUBARB UPSIDE-DOWN CAKE
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
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
RHUBARB UPSIDE DOWN CAKE III
My mom has always made this cake during rhubarb season. It's the yummiest rhubarb cake I've ever had! It's especially good after it's been chilled in the refrigerator. Serve with whipped cream or ice cream.
Provided by saffronbuns
Categories Desserts Cakes Cake Mix Cake Recipes Upside-Down Cake
Yield 18
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
- In a large bowl, stir together the rhubarb, sugar, marshmallows and dry strawberry flavored gelatin. Pour into the bottom of the prepared pan, and distribute evenly. Mix cake batter according to package directions; pour over the ingredients in the pan.
- Bake for 1 hour in the preheated oven, until a toothpick inserted into the center comes out clean. Run a knife around the outer edge of the cake to loosen; turn out onto a large serving plate while still hot. Allow the cake to cool before serving.
Nutrition Facts : Calories 220.9 calories, Carbohydrate 46 g, Cholesterol 0.6 mg, Fat 3.4 g, Fiber 0.9 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 219.6 mg, Sugar 32.7 g
RHUBARB UPSIDE DOWN CAKE
Simple easy recipe using a cake mix. It is very moist. Now another recipe to use up that wonderful rhubarb. You can use fresh or frozen rhubarb.
Provided by Bonnie Young
Categories Dessert
Time 40m
Yield 1 cake, 12-14 serving(s)
Number Of Ingredients 7
Steps:
- Grease a 9 x 13 cake pan with butter or use release spray.
- Prepare cake mix as directed on package.
- Sprinkle brown sugar on bottom of buttered pan.
- Put cut up rhubarb on top of brown sugar then sprinkle white sugar on top of rhubarb.
- Pour mixed cake mix batter on top of rhubarb sugar mix.
- Bake at 350 degrees according to cake mix box directions. When firm to touch remove from oven.
- Cool for 5-10 minutes then flip over onto serving plate.
Nutrition Facts : Calories 347, Fat 12.3, SaturatedFat 1.9, Cholesterol 53.7, Sodium 302.6, Carbohydrate 56.6, Fiber 1.2, Sugar 40.3, Protein 3.8
RHUBARB UPSIDE DOWN CAKE
Make and share this Rhubarb Upside Down Cake recipe from Food.com.
Provided by MizzNezz
Categories Breads
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Spread rhubarb in 13x9 pan.
- Sprinkle sugar over rhubarb.
- Sprinkle jello over sugar.
- Spread marshmallows over all.
- Pour cake batter evenly over rhubarb mixture.
- Bake at 350°F for about 60 minutes, until cake tests done.
- Cool, cut pieces and turn them over onto plate.
Nutrition Facts : Calories 429.7, Fat 12.3, SaturatedFat 2.1, Cholesterol 53.7, Sodium 342.5, Carbohydrate 77.2, Fiber 1.4, Sugar 57.4, Protein 4.7
SKILLET RHUBARB UPSIDE-DOWN CAKE
Steps:
- Melt margarine and brown sugar in 9-10 inch cast iron skillet. Add chopped rhubarb, sprinkle generously with cinnamon and sugar. Set aside.
- Mix remaining ingredients into a smooth batter. Pour over rhubarb mixture in skillet.
- Bake approx. 30 minutes in 350 degrees F oven. Turn onto serving platter while hot.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
More about "rhubarbupsidedowncake recipes"
SUMMERY RHUBARB UPSIDE-DOWN CAKE [DESSERT IDEAS]
From crosbys.com
RECIPE FOR RHUBARB UPSIDE-DOWN CAKE | ALMANAC.COM
From almanac.com
WOW GUESTS WITH THIS RHUBARB UPSIDE-DOWN CAKE
From cookinglight.com
RHUBARB UPSIDE-DOWN CAKE RECIPE | EATINGWELL
From eatingwell.com
CAKE-MIX RHUBARB UPSIDE-DOWN CAKE RECIPE - KITCHN
From thekitchn.com
FRESH RHUBARB UPSIDE-DOWN CAKE RECIPE | CHATELAINE
From chatelaine.com
RHUBARB-BUTTERMILK UPSIDE-DOWN CAKE | SOUTHERN LIVING
From southernliving.com
RHUBARB UPSIDE DOWN CAKE RECIPE RECIPES ALL YOU NEED IS …
From tutdemy.com
RHUBARB UPSIDE-DOWN CAKE - THE360REPORT
From en.the360report.com
RHUBARB UPSIDE DOWN CAKE - 31 DAILY
From 31daily.com
EASY RHUBARB UPSIDE DOWN CAKE - NEIGHBORFOOD
From neighborfoodblog.com
RHUBARB UPSIDE-DOWN CAKE | GIRL HEART FOOD®
From girlheartfood.com
6 UPSIDE-DOWN-RHUBARB-BRUNCH-CAKE-1-OF-9 | FOOD BLOGGERS OF …
RHUBARB UPSIDE-DOWN CAKE - THE ITSY-BITSY KITCHEN
From itsybitsykitchen.com
COOK THIS: RHUBARB UPSIDE-DOWN CAKE FROM LET ME FEED YOU
From nationalpost.com
RHUBARB UPSIDE-DOWN CAKES - CHATELAINE
From chatelaine.com
RHUBARB UPSIDE-DOWN CAKE | COOK'S ILLUSTRATED
From cooksillustrated.com
THE BEST RHUBARB UPSIDE DOWN CAKE (FROM SCRATCH!) - TARA …
From tarateaspoon.com
RHUBARB CUSTARD UPSIDE DOWN CAKE • DAIRY CARRIE
From dairycarrie.com
RECIPE: RHUBARB UPSIDE DOWN CAKE - DUNCAN HINES CANADA®
From duncanhines.ca
RHUBARB UPSIDE-DOWN CAKE | FOOD & WINE
From foodandwine.com
RHUBARB UPSIDE DOWN CAKE | VALERIE'S KITCHEN
From fromvalerieskitchen.com
RHUBARB UPSIDE-DOWN CAKE RECIPE | MYRECIPES
From myrecipes.com
STRAWBERRY-RHUBARB UPSIDE DOWN CAKE WITH BROWN SUGAR CARAMEL
From more.ctv.ca
RHUBARB UPSIDE-DOWN CAKE RECIPE - PEG'S HOME COOKING
From pegshomecooking.com
RHUBARB UPSIDE-DOWN CAKE | BETTER HOMES & GARDENS
From bhg.com
RHUBARB UPSIDE DOWN CAKE - THE ENGLISH KITCHEN
From theenglishkitchen.co
RHUBARB UPSIDE DOWN CAKE - SARAH RAVEN
From sarahraven.com
RHUBARB UPSIDE-DOWN CAKE - PLATTER TALK
From plattertalk.com
STRAWBERRY RHUBARB UPSIDE-DOWN CAKE - FOOD NETWORK CANADA
From foodnetwork.ca
RHUBARB UPSIDE-DOWN CAKE RECIPE | REAL SIMPLE
From realsimple.com
RHUBARB UPSIDE-DOWN CAKE | TASTE
From tastecooking.com
RHUBARB UPSIDE-DOWN CAKE - BAKED
From baked-theblog.com
MINI RHUBARB UPSIDE-DOWN CAKES | CANADIAN LIVING
From canadianliving.com
RHUBARB UPSIDE-DOWN CAKE | COOK'S ILLUSTRATED
From cooksillustrated.com
RHUBARB UPSIDE-DOWN CAKE - WAVES IN THE KITCHEN
From wavesinthekitchen.com
THE 10 BEST RESTAURANTS IN WARRENTON - TRIPADVISOR
From tripadvisor.com
RHUBARB UPSIDE-DOWN CAKE - ADAMANT KITCHEN
From adamantkitchen.com
You'll also love