STRAWBERRY RHUBARB UPSIDE-DOWN CAKE
Sweet strawberry and tart rhubarb are a pair that always harmonizes beautifully. Serve this cake with a dollop of whipped cream for the perfect spring dessert.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 8 servings
Number Of Ingredients 17
Steps:
- For the caramel topping: Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
- Stir the sugar and 1/3 cup water together in a medium saucepan over medium heat until the sugar dissolves. Cook, no longer stirring but gently swirling the saucepan occasionally, until the mixture is amber, 6 to 8 minutes. (If needed, brush any sugar crystals off the side of the pan with a pastry brush dampened with water.) Remove the saucepan from the heat, and carefully whisk in the butter (use caution; the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful; the pan will be very hot from the caramel).
- Toss the rhubarb and strawberries in a medium bowl with the cornstarch, strawberry jam and a pinch of salt. Spoon on top of the caramel sauce and smooth into an even layer. Set aside.
- For the cake: Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Whisk together the milk and sour cream in a small bowl.
- Beat the butter and sugar together with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla. Reduce the mixer speed to low and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, and mixing until just incorporated.
- Pour the batter over the rhubarb and strawberries in the cake pan and spread evenly. Bake until the cake is golden brown, bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 55 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let cool in the pan on a rack until cool enough to handle and almost room temperature, about 1 hour. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, fruit-side up. Let cool completely. Cut into wedges, and serve.
MARYANN'S UPSIDE DOWN RHUBARB CAKE
A variation of an upside-down cake that is quick and easy to prepare. Be prepared - this moist and delicious rhubarb cake quickly disappears!
Provided by TUGGLY
Categories Desserts Cakes Cake Mix Cake Recipes Upside-Down Cake
Time 50m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Prepare cake mix according to the package directions. Pour batter into prepared pan.
- In a medium bowl, mix together the rhubarb and sugar. Spoon the rhubarb mixture over the cake batter. Drizzle the whipping cream over the top of the rhubarb.
- Bake 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cake cool completely before turning it out onto a serving dish.
Nutrition Facts : Calories 339.4 calories, Carbohydrate 56 g, Cholesterol 28 mg, Fat 12.4 g, Fiber 0.8 g, Protein 2.5 g, SaturatedFat 5.3 g, Sodium 291.4 mg, Sugar 39.7 g
RHUBARB UPSIDE DOWN CAKE
Provided by Geoffrey Zakarian
Categories dessert
Time 2h35m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Grease a 9-inch square baking pan with nonstick spray.
- Combine the rhubarb, sugar, honey, lemon juice, thyme, cinnamon, ginger, salt and vanilla bean paste. Allow to sit at room temperature for about 1 hour.
- Prepare the cake mix according to the box instructions. Place the rhubarb mixture into the bottom of the pan, reserving half of the juices and adding the other half to the pan. Spread rhubarb and juices evenly, then pour cake batter over the rhubarb.
- Bake until golden, 50 minutes to 1 hour. Let cool at least 10 minutes, then invert onto a cutting board. Serve warm with the whipped cream and reserved rhubarb liquid.
RHUBARB UPSIDE DOWN CAKE
The rhubarb, which is added raw, gives tangy yet tender flavor to this buttery, vanilla-infused cake.
Provided by Laka
Categories Dessert
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl, combine rhubarb, cornstarch and Muscovado sugar. In another bowl, sift the cake flour, baking powder and salt and set aside.
- In a small skillet, mix the brown sugar and 50 g of butter. Place over medium heat and stir until smooth and bubbling. Keep warm.
- With a hand held mixer beat 230 g butter and caster sugar until light. Add lemon zest and vanilla extract. Cream until light and fluffy, scraping down sides often.
- Add eggs, one at a time. Mix to combine after each addition.
- Beat in the sour cream and lemon juice (it may look curdled at this point). Add the flour mixture, 1/3 cup at a time, until combined.
- Line bottom and sides of 9-inch spring-form pan with parchment paper. Wrap two layers of foil in the pan and place it on a baking sheet (to prevent leaking).
- Pour the brown sugar mixture into the prepared spring-form pan, then add the rhubarb. Pour the batter over everything, smoothing it over.
- Bake the cake in the oven at 160?C for 1 hour or until a cake tester comes out clean.
- Cool (with the foil turned down a bit) on a wire rack for only 15 minutes. Run a knife around the cake, place a plate on top and turn it upside down. Removed the foil and released the spring-form sides carefully.
- Cool completely before serving.
Nutrition Facts : Calories 346.9, Fat 16.5, SaturatedFat 9.9, Cholesterol 86.4, Sodium 250.9, Carbohydrate 47.5, Fiber 1, Sugar 32.4, Protein 3.6
RHUBARB UPSIDE-DOWN CAKE
I've baked this cake every spring for many years, and my family loves it! Use your own fresh rhubarb, hit up a farmers market or find a neighbor who will trade stalks for the recipe! -Helen Breman, Mattydale, New York
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Place rhubarb in a greased 10-in. cast-iron or other heavy ovenproof skillet. Combine sugar, flour and nutmeg; sprinkle over rhubarb. Drizzle with butter; set aside. For batter, in a large bowl, beat the butter and sugar until blended. Beat in the egg. Combine the flour, baking powder, nutmeg and salt. Gradually add to egg mixture alternately with milk, beating well after each addition., Spread over rhubarb mixture. Bake at 350° until a toothpick inserted in the center comes out clean, about 35 minutes. Loosen edges immediately and invert onto a serving dish. Serve warm. If desired, serve with whipped cream.
Nutrition Facts : Calories 316 calories, Fat 10g fat (6g saturated fat), Cholesterol 48mg cholesterol, Sodium 248mg sodium, Carbohydrate 53g carbohydrate (36g sugars, Fiber 1g fiber), Protein 4g protein.
MOM'S RHUBARB UPSIDE DOWN CAKE
I have been carrying the recipe around with me on a faded piece of paper since 1988. I will never forget the day I baked this for my Papa's birthday. He never liked cakes or any desserts much and rarely bothered to even taste them, but much to my family's surprise he even asked for seconds of this one! What a proud and triumphant moment for a granddaughter who was still in elementary school :) I haven't made this in many years, but I do remember that it is very simple, moist and tasty!
Provided by Kydd7392
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- BASE: Pour butter over bottom of 8" square cake pan; sprinkle with sugar.
- Cut rhubarb into 2" pieces (if rhubarb is extra thick, slice lengthwise to keep pieces uniform in size).
- Arrange rhubarb closely together in 3 rows in bottom of pan.
- Chop any remaining pieces coarsely and sprinkle on top.
- Sprinkle with orange rind and set aside.
- CAKE: In bowl, stir together flour, baking powder, baking soda, salt and mace.
- In separate bowl, cream butter and sugar until fluffy.
- Beat in egg and rind.
- Mix in flour mixture alternately with yogurt, making 3 additions of each.
- Spoon batter over rhubarb, spreading right to edges of pan.
- Using back of spoon, indent batter slightly at centre.
- Bake at 350 for 35-40 minutes, or until golden brown and top springs back when lightly pressed.
- Remove from oven and let cool on rack for 15 minutes before inverting onto serving tray.
Nutrition Facts : Calories 348.4, Fat 13.5, SaturatedFat 8.2, Cholesterol 65, Sodium 391.1, Carbohydrate 53.5, Fiber 1.7, Sugar 35.3, Protein 4.8
RHUBARB UPSIDE DOWN CAKE
Simple easy recipe using a cake mix. It is very moist. Now another recipe to use up that wonderful rhubarb. You can use fresh or frozen rhubarb.
Provided by Bonnie Young
Categories Dessert
Time 40m
Yield 1 cake, 12-14 serving(s)
Number Of Ingredients 7
Steps:
- Grease a 9 x 13 cake pan with butter or use release spray.
- Prepare cake mix as directed on package.
- Sprinkle brown sugar on bottom of buttered pan.
- Put cut up rhubarb on top of brown sugar then sprinkle white sugar on top of rhubarb.
- Pour mixed cake mix batter on top of rhubarb sugar mix.
- Bake at 350 degrees according to cake mix box directions. When firm to touch remove from oven.
- Cool for 5-10 minutes then flip over onto serving plate.
Nutrition Facts : Calories 347, Fat 12.3, SaturatedFat 1.9, Cholesterol 53.7, Sodium 302.6, Carbohydrate 56.6, Fiber 1.2, Sugar 40.3, Protein 3.8
RHUBARB UPSIDE DOWN CAKE
Make and share this Rhubarb Upside Down Cake recipe from Food.com.
Provided by fluffystew
Categories Fruit
Time 50m
Yield 1 cake
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Melt the butter in a 9x9 pan, add the diced rhubarb and sugar mixed together and spread over the butter, covering the bottom of the pan. If you are using frozen rhubarb put it in the oven to thaw while you mix up the batter.
- Sift the sugar, flour, baking powder and salt; add the soft shortening and cut it into the flour mixture.
- Beat the egg in a cup, stir in the vanilla and fill the cup with milk, beating all together.
- Pour the liquid over the flour mixture and blend until smooth.
- Spread the batter over the rhubarb evenly.
- Bake at 350 degrees for about 30-40 minutes until the cake tests done.
- Serve warm with a scoop of vanilla icecream. Don't turn the whole cake upside down - simply cut it in squares and flip each piece rhubarb side up when serving.
- Variation: If you want to make a gingerbread version, add 1/2 tsp each of cinnamon, nutmeg, ginger and 1/2 cup molasses instead of half the sugar.
Nutrition Facts : Calories 3447.4, Fat 110.8, SaturatedFat 47.8, Cholesterol 330.8, Sodium 2532.1, Carbohydrate 591.7, Fiber 13.9, Sugar 419.7, Protein 36.1
RHUBARB UPSIDE DOWN CAKE
Make and share this Rhubarb Upside Down Cake recipe from Food.com.
Provided by Dancer
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a skillet.
- Add brown sugar and diced rhubarb.
- To make the batter, cream shortening and sugar together.
- Add egg and beat.
- Sift flour; add baking powder and salt, sift again.
- Sift dry ingredients together and add alternately with milk.
- Pour batter over rhubarb and bake at 375 degrees for 40 to 45 minutes.
- Turn upside down on plate to serve.
- Serve with cream.
Nutrition Facts : Calories 432, Fat 11.4, SaturatedFat 4.4, Cholesterol 38.3, Sodium 315.5, Carbohydrate 78.8, Fiber 1.4, Sugar 51.9, Protein 5.3
ROSY RHUBARB UPSIDE-DOWN CAKE
Here's a cake that gets its rosy hue from the rhubarb topping. It's moist on top and light as a feather on the bottom. -Dawn Lowenstein, Huntingdon Valley, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 9 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until rhubarb is crisp-tender, stirring to dissolve sugar. Drain, reserving 6 tablespoons cooking liquid., Pour butter into an 8-in. square baking dish. Sprinkle with brown sugar; top with drained rhubarb. Sift flour, baking powder and salt together twice., In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Beat in extract and reserved cooking liquid. Fold in flour mixture. Pour over rhubarb. Bake 35-40 minutes or until top springs back when lightly touched., Cool 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 257 calories, Fat 5g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 157mg sodium, Carbohydrate 50g carbohydrate (38g sugars, Fiber 1g fiber), Protein 3g protein.
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- 3. Place the sugar in a bowl and rub in the anise and vanilla seeds with your fingers. Toss the rhubarb pieces through the sugar and macerate for five minutes.
- 4. Start by laying the rhubarb batons horizontally in one corner of the lined tin, making sure there are no visible gaps between the stalks. Moving across the tin, lay the next batch of batons vertically, followed again by horizontally. Keep repeating until the rhubarb fills the tin. By laying the stalks in this manner, you'll create a series of squares. Sprinkle any of the remaining vanilla anise sugar over the rhubarb and set the tin aside.
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