Rhubarb Upside Down Cake
Recipe: #23705
May 06, 2016
Categories: Desserts, Cakes, Rhubarb, Mothers Day, Oven Bake, Vegetarian, Flour, Kosher Dairy, more
"Love, love, love rhubarb! This is a new take on the usual ways to incorporate this tangy delight. From Real Simple."
Ingredients
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- OPTIONAL
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Nutritional
- Serving Size: 1 (336.2 g)
- Calories 591.5
- Total Fat - 16.1 g
- Saturated Fat - 8.8 g
- Cholesterol - 154.8 mg
- Sodium - 18027.1 mg
- Total Carbohydrate - 101.8 g
- Dietary Fiber - 5 g
- Sugars - 75.2 g
- Protein - 13.1 g
- Calcium - 298.9 mg
- Iron - 2.1 mg
- Vitamin C - 5.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat the oven to 325°F. Butter and line an 8-inch square pan with parchment. Butter the parchment.
Step 2
Toss the rhubarb, 1/2 cup of the granulated sugar, and 1/4 cup of the brown sugar together in a bowl. Layer the rhubarb across the bottom of the pan in a grid pattern, adding any remaining sugar mixture to the pan.
NOTE: the picture showed four pieces of rhubarb in a row, then four pieces in the opposite orientation - making a basketweave type of effect. Very pretty!
Step 3
Whisk together the flour, baking powder, and salt. In a separate bowl, beat the butter, remaining sugars, and lemon zest with an electric mixer until light and fluffy, about 4 minutes.
Step 4
Scrape down the sides of the bowl. Add the vanilla and eggs, one at a time, beating after each addition. Stir in the yogurt on low speed. (The mixture may look curdled.) Gradually add the flour mixture and stir to combine.
Step 5
Spoon the batter over the rhubarb and spread evenly. The pan will be almost full.
Step 6
Bake until a toothpick inserted in the center comes out clean, about 75 minutes.
Step 7
Cool on a wire rack for 15 minutes, then unmold onto a platter. Immediately remove the parchment paper. Cut the cake into squares and serve warm with ice cream.
Tips
No special items needed.