Rhubarb Upside-Down Cake
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| Rhubarb Upside-down Cake |
There were a couple of requests from some family members over Easter for a Rhubarb Upsidedown Cake
Last week the rhubarb was not ready to be picked.
This week there was enough to make the cake
Everyone seems to love this recipe and I don't limit it to Rhubarb either. Sometimes I make it with Peaches when they are in season, or Pineapple, or Mango.
The cake is baked in a large cast iron skillet.
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| Rhubarb Upside-down Cake |
Rhubarb Upside-Down Cake
1/2 cup melted butter 1 1/2 tablespoons melted butter
1 cup packed brown sugar 1 1/2 cups all-purpose flour
4 cups chopped rhubarb 1 1/2 teaspoons baking powder
3 eggs 1/8 teaspoon salt
1 1/2 cups white sugar 3/4 cup milk scalded
1 teaspoon vanilla extract
Combine 1/2 cup butter, 1 cup brown sugar, and 4 cups rhubarb in a cast-iron skillet. Cook over medium heat until the butter and brown sugar have melted and the Rhubarb begins to cook.
In a bowl cream eggs and sugar. Add vanilla and 1 1/2 tablespoon melted butter. Mix well.
In a separate bowl combine flour, baking powder and salt. Add alternately with the scalded milk into the bowl with the egg mixture. Beat well after each addition.
Pour cake mixture over the rhubarb mixture in the skillet.
Bake in a pre-heated oven at 350 degrees. Bake for 45 minutes or until the cake tests done.
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| Rhubarb Upside-down Cake |
Remove from oven and immediately invert onto a serving plate.
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| Rhubarb Upside-Down Cake |
Notes:
You will need a minimum 14" cast-iron skillet to make this cake.
I have made it in two smaller skillets - but baking time is reduced to about 25 minutes to 35 minutes.
I like making two cakes because we have one to eat and one to give away.
I hope you try and enjoy this recipe.
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| Rhubarb Upside-down Cake |
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Barbara
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I have never cooked with rhubarb but your post instructions are so clear it doesn't seem nearly so intimidating -- and it looks delicious!
ReplyDeleteNot everyone likes rhubarb, Jeanie. The cake is really good, though, so you could try making it with a different fruit. I like it with peaches and pineapple too.
ReplyDeleteThanks for stopping by.
This looks interesting and possibly tasty, I say that as I've never tasted rhubarb. Thank you Barbara for attending the #WednesdayAIMLinkParty. I shared your post.
ReplyDeleteRhubarb is a little different from other fruits. It is actually not a fruit, but, a vegetable. We tend to treat it as a fruit, although it has to be sweetened. You could use any fruit you like in this recipe, Grammy.
DeleteThanks Barbara for linking up at the #BloggingGrandmothersLinkParty. I shared this post.
DeleteThank you for sharing this post. Have a great week.
DeleteLooks delicious! I tried rhubarb in a pie once long ago, but I've never made anything with it myself. I'm tempted to give it a try. Thanks for linking up at #BloggingGrandmothersLinkParty. I've shared this post on social media.
ReplyDeleteThanks, Christie, for taking the time to comment. This is really good. I hope you enjoy it.
DeleteThanks, Christie, for taking the time to comment. This is really good. I hope you enjoy it.
DeleteI was wondering what I could do with the rhubarb growing in my yard!
ReplyDeleteThanks for sharing this #BloggingGrandmothersLinkParty.
Rhubarb grows so easily and faithfully comes up each spring. It is good to have a few recipes in your repertoire that include rhubarb. Thanks for stopping by.
DeleteI haven't had rhubarb for years but your cake looks delicious. Thanks for sharing with us at #BloggingGrandmothersLinkParty. I'm pinning and sharing.
ReplyDeleteSue from Sizzling Towards 60 & Beyond
Thank you, Sue. Have a great weekend.
DeleteThis looks yummy! I have never tried rhubarb pie before but this makes it look worth while. Thank you for linking up at #BloggingGrandmothersLinkParty! I have shared on social media.
ReplyDeleteThank you, Clarissa. Have a great weekend.
DeleteI need to make this. I have rubarb in my garden that I never use.
ReplyDeleteI hope you enjoy this recipe, Lori.
ReplyDeleteThis is probably surprising, but I have never tasted rhubarb! This cake looks so delicious though, it would be a very good time to start! Thank you for sharing at the #BloggingGrandmothersLinkParty!
ReplyDeleteI have been surprised by the number of readers who have not tried rhubarb. Perhaps it is a geographical thing. It grows so abundantly here and we use it often. I hope you have a chance to try it sometime. It is quite good, but needs sweetening.
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