Upside Down Rhubarb And Ginger Cake Recipes
RHUBARB UPSIDE DOWN CAKE
Provided by Geoffrey Zakarian
Categories dessert
Time 2h35m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Grease a 9-inch square baking pan with nonstick spray.
- Combine the rhubarb, sugar, honey, lemon juice, thyme, cinnamon, ginger, salt and vanilla bean paste. Allow to sit at room temperature for about 1 hour.
- Prepare the cake mix according to the box instructions. Place the rhubarb mixture into the bottom of the pan, reserving half of the juices and adding the other half to the pan. Spread rhubarb and juices evenly, then pour cake batter over the rhubarb.
- Bake until golden, 50 minutes to 1 hour. Let cool at least 10 minutes, then invert onto a cutting board. Serve warm with the whipped cream and reserved rhubarb liquid.
UPSIDE DOWN RHUBARB AND GINGER CAKE
Make and share this Upside Down Rhubarb and Ginger Cake recipe from Food.com.
Provided by Lostfairy
Categories Dessert
Time 35m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 180'C/gas 4.
- Melt the butter in a 26cm diameter oven-proof frying pan.
- Stir in 125g sugar and cook on a gentle heat for about 5 minutes.
- Add the rhubarb, remove from the heat and set aside.
- Sieve the flour, baking powder, bicarbonate of soda and salt into a bowl.
- In a measuring jug or small bowl whisk the egg and add the remaining brown sugar, the buttermilk, oil and ginger, and mix well.
- Whisk in the dry ingredients until combined to form a liquid batter.
- Pour the mixture over the rhubarb in the pan.
- Cook in the oven for 30 minutes or until the cake feels firm in the centre. Cool for 5 minutes in the pan before turning out onto a serving plate.
- Serve warm or at room temperature with softly whipped cream.
Nutrition Facts : Calories 250.8, Fat 10, SaturatedFat 2.9, Cholesterol 40.6, Sodium 220.1, Carbohydrate 37.1, Fiber 1.1, Sugar 21.4, Protein 3.9
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.
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