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Rhubarb Upside Down Cake

April 9, 2013

NOTES : Even non-rhubarb eaters like this dessert.

4 tablespoons butter
1/2 cup brown sugar — packed
2 cups chopped frozen rhubarb, defrosted and drained
2/3 cup wheat flour
2/3 cup white flour
1 1/4 teaspoons baking powder
1/4 teaspoon ground ginger
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
6 tablespoons butter — softened
1/2 cup sugar
2 eggs — room temperature
1 teaspoon vanilla
1/4 cup milk

Preheat oven 350 degrees. Spray oil on bottom of 8×8 pan. (You may want to put wax paper down to help prevent sticking.)

In a medium skillet over medium heat, melt 4T of butter. Add brown sugar, stir until melted. Spreak evenly in pan then top with rhubarb.

In a medium bowl, combine flours, baking powder and spices. Set aside.

In a large mixing bowl, whip 6T butter at medium speed until smooth. Add sugar and whip until light and fluffy about 4 minutes. Add eggs, one at a time, whipping well after each addition and scrapping sides. Reduce speed to low. Alternating between half of flour mixture and remaining liquids, mix until just combined.

Spread batter over rhubarb. Bake 30-35 minutes or until golden brown, firm to touch and passes the toothpick test. Cool on wire rack 10 minutes. Run a knife along edges. Invert onto serving platter. Remove pan. Serve warm.


2 Comments leave one →
  1. Jennie Knight permalink
    April 9, 2013 7:04 PM

    This sounds delish. I will have to try it when the rhubard hits the farmers’ market.


    • April 9, 2013 7:36 PM

      you might check the frozen fruit section of your grocery store. Sometimes they have it there.


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