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Rosy Rhubarb Upside-Down Cake

Here's how you make Rosy Rhubarb Upside-Down Cake
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  • Servings: 9
  • Prep: 35m
  • Cook: 35m
    • The following recipe serves 9 people.

Ingredients

The ingredients are:
  • 1 pound fresh rhubarb (or frozen, 3 cups chopped in 1-inch pieces - about 8 stalks)
  • 3/4 cup granulated sugar
  • 3/4 cup water
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • FOR CAKE
  • 3 tablespoons butter (melted)
  • 1/4 cup packed brown sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 2/3 cup granulated sugar
  • 1 teaspoon lemon extract
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

  • Step 4: Cool 10 min B4 inverting onto a serving plate. Serve warm.

Tips & Variations

Don't forget the following tips and variations.
  • No special items are required.

We hope you enjoy this recipe!

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