Rosy Rhubarb Upside-Down Cake Recipe

"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

Nutritional

Serving Size: 1 (141.2 g)
Calories 657.9
Total Fat - 49.9 g
Saturated Fat - 19.1 g
Cholesterol - 85.2 mg
Sodium - 163.5 mg
Total Carbohydrate - 48.3 g
Dietary Fiber - 0.5 g
Sugars - 37.2 g
Protein - 4.5 g
Calcium - 51.8 mg
Iron - 0.6 mg
Vitamin C - 0.8 mg
Thiamin - 0.1 mg

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.