Rosy Rhubarb Upside-Down Cake

35m
Prep Time

35m
Cook Time

1h 10m
Ready In

Recipe: #18183

March 21, 2015

Categories: Desserts, Eggs, Fruit, Brunch, Entertaining, July 4th, Summer, Oven Bake, Vegetarian, Sugar, Kosher Dairy more

recipe by:
TwisSis

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recipe by:
TwisSis

"Many fruits & berries are hugely popular across the Scandinavian countries, but none show more prolific growth or uses than the rhubarb which finds its way into homemade jam, baked goods & a wide variety of other desserts. Taste of Home has been my main rhubarb recipe source & has tempted me w/another recipe that uses rhubarb in an amt that will help me manage my abundant supply of late-summer rhubarb. I'll be ready this year when the rhubarb "floods" my kitchen! This recipe was originally published as "Rosy Rhubarb Upside-Down Cake" in Taste of Home, April/May issue of 2014. Time does not include 10 min cooling time. Enjoy!"

Original is 9 servings

Metric US

I've Tried It

Step by Step Method

Step 1

Preheat oven to 350F. In a lrg saucepan, combine the 1st 6 ingredients. Bring to a boil, reduce heat & simmer (uncovered) for 6-8 min or until rhubarb is crisp-tender (stirring to dissolve all sugar). Reserve 6 tbsp cooking liquid. Drain & save the remainder for another use.

Step 2

Pour butter into an 8-in square baking dish. Sprinkle w/brown sugar & top w/drained rhubarb. Sift flour, baking powder & salt together TWICE.

Step 3

In a lrg bowl, beat eggs on high speed for 3 min. Gradually add sugar, beating until thick & lemon-colored. Beat in extract & reserved cooking liquid. Fold in flour mixture. Pour over rhubarb. Bake 35-40 min or until top springs back when lightly touched.