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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