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
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
RHUBARB UPSIDE DOWN CAKE
This Rhubarb Upside Down Cake features a buttery lemon cake with a tangy sweet rhubarb topping. Serve it warm with a scoop of ice cream for an incredible summer dessert.
Provided by Courtney
Categories Cake, Cupcakes & Frosting
Time 1h5m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees. Grease a 9 or 8 inch round cake pan with butter.
- Combine the melted butter, 1/2 cup granulated sugar, brown sugar, and the rhubarb in a bowl, then spread the mixture onto the bottom of the cake pan.
- Sift flour, remaining 1 cup sugar, baking powder, and salt together in a medium mixing bowl. Add the butter in tablespoon sized chunks , milk, vanilla, and lemon zest. Beat on medium high speed for 2 minutes. Add the egg and beat an additional 2 minutes. There may still be small lumps of butter, the size of a pea or smaller, in the batter.
- Pour the batter over the rhubarb. Bake until toothpick inserted in the center comes out clean, about 45-50 minutes. If you're baking in a 9 inch pan, begin checking at 40 minutes. If the cake is looking too brown at the 35 minute mark, cover it with a sheet of foil.
- Allow the cake to cool for about 5 minutes then loosen the sides by running a knife around the edges. Place your cake plate on top of the pan then use your hands to sandwich them together and flip the pan over onto the cake plate. Carefully lift the cake pan off the cake and allow the topping to run over the sides. Serve warm with ice cream.
Nutrition Facts : Calories 385 calories, Carbohydrate 65 grams carbohydrates, Cholesterol 55 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 434 milligrams sodium, Sugar 45 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
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
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.
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
MOM'S RHUBARB CAKE
There's no better way to use up rhubarb!
Provided by maggiecain
Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes
Time 1h25m
Yield 12
Number Of Ingredients 12
Steps:
- Combine 2 cups flour, brown sugar, baking powder, and salt in a bowl. With a pastry blender, cut in the margarine until the mixture resembles coarse crumbs. Stir in the evaporated milk and beaten egg.
- Press the dough into the bottom and partly up the sides of a 9x13-inch baking dish. For a thicker crust, press the dough into the bottom of the pan only.
- Preheat an oven to 350 degrees F (175 degrees C).
- Mix the rhubarb, gelatin mix, and 1/2 cup of white sugar. Spread the fruit over the dough. Combine the remaining 1/2 cup white sugar, 1 cup of flour, and softened butter in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Top the rhubarb with the streusel mixture.
- Bake in the preheated oven until the topping is golden brown and the filling is bubbly, about 45 minutes.
Nutrition Facts : Calories 398.3 calories, Carbohydrate 56.6 g, Cholesterol 39.9 mg, Fat 17.1 g, Fiber 2.2 g, Protein 6.1 g, SaturatedFat 7 g, Sodium 269.6 mg, Sugar 23.5 g
RHUBARB UPSIDE DOWN CAKE
Make and share this Rhubarb Upside Down Cake recipe from Food.com.
Provided by MizzNezz
Categories Breads
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Spread rhubarb in 13x9 pan.
- Sprinkle sugar over rhubarb.
- Sprinkle jello over sugar.
- Spread marshmallows over all.
- Pour cake batter evenly over rhubarb mixture.
- Bake at 350°F for about 60 minutes, until cake tests done.
- Cool, cut pieces and turn them over onto plate.
Nutrition Facts : Calories 429.7, Fat 12.3, SaturatedFat 2.1, Cholesterol 53.7, Sodium 342.5, Carbohydrate 77.2, Fiber 1.4, Sugar 57.4, Protein 4.7
RHUBARB UPSIDE DOWN CAKE
This is my mom's recipe. Ever since I can remember, she has been making this cake. It's such a good cake and a great use for all the rhubarb that grows in the garden that no one seems to knows what to do with! She always makes it in a 9X13 pan but I'm going to try it in individal foil pans next time.
Provided by Ethans Mom
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Mix all cake ingredients and spread into a greased 9X13 pan.
- Mix all the fruit filling ingredients and spread over cake batter.
- Mix all streusel topping ingredients and sprinkle on fruit.
- Bake this cake at 375F for 35 to 40 minutes making sure the streusel topping is nicely browned.
Nutrition Facts : Calories 440.3, Fat 12.5, SaturatedFat 7.5, Cholesterol 66.1, Sodium 265.9, Carbohydrate 77.2, Fiber 1.6, Sugar 48.4, Protein 6.2
More about "moms rhubarb upside down cake food"
RHUBARB UPSIDE-DOWN CAKE | GIRL HEART FOOD®
From girlheartfood.com
Ratings 12Category DessertServings 8Estimated Reading Time 7 mins
- Add chopped rhubarb, stirring to coat in butter/sugar mixture. Cook, stirring occasionally, for 3 to 4 minutes.
- Turn off heat and allow to sit while preparing batter for cake. Try to get an even-ish layer of rhubarb covering the bottom of the skillet. I like to spray a little baking spray around the top of the skillet at this point too (so the cake doesn't stick as it bakes). Preheat oven at this time to 350 degrees Fahrenheit.
RHUBARB UPSIDE-DOWN CAKE WITH ORANGE ZEST - FOOD
From foodandwine.com
3/5 (2)Total Time 2 hrs
- Preheat oven to 350°F. Melt butter in a 10-inch cast-iron skillet over medium. Transfer 1/2 cup melted butter to a small bowl; set aside. Stir brown sugar into remaining butter in skillet. Remove from heat. Scatter rhubarb pieces in a single layer over mixture in skillet.
- Place granulated sugar and orange zest in a large bowl. Using your fingers, rub zest into sugar until mixture is uniform in color, about 2 minutes. Add eggs to zest-sugar mixture; beat with an electric mixer on medium-high speed until pale and creamy, about 2 minutes. Whisk in sour cream, vanilla, and reserved 1/2 cup melted butter until combined. Sift together flour, baking powder, and salt in a medium bowl. Fold flour mixture into egg mixture just until combined. Spoon batter over rhubarb in skillet; smooth top using an offset spatula.
- Bake until a wooden pick inserted into center of cake comes out clean, 50 minutes to 1 hour. Let cake cool in skillet 15 minutes. Invert cake onto a serving platter; let cool slightly, about 30 minutes. Cut into wedges to serve. Cake may be stored, covered, in refrigerator up to 3 days (remove the cake from the fridge 30 minutes before serving).
BEST RHUBARB UPSIDE DOWN CAKE RECIPE - HOW TO …
From food52.com
RHUBARB UPSIDE DOWN CAKE | VALERIE'S KITCHEN
From fromvalerieskitchen.com
RHUBARB-BUTTERMILK UPSIDE-DOWN CAKE - SOUTHERN LIVING
From southernliving.com
AT THE MARKET: RHUBARB - GOODTASTE WITH TANJI
From goodtaste.tv
RHUBARB UPSIDE DOWN CAKE – THE IRISH TIMES
From irishtimes.com
MINI RHUBARB UPSIDE-DOWN CAKES | CANADIAN LIVING
From canadianliving.com
MOM'S RHUBARB UPSIDE DOWN CAKE - HEALTH FOOD RECIPES
From champsdiet.com
12 UPSIDE-DOWN DESSERTS
From southernliving.com
A RHUBARB UPSIDE-DOWN CORNMEAL CAKE RECIPE - THE WASHINGTON …
From washingtonpost.com
CAKE-MIX RHUBARB UPSIDE-DOWN CAKE RECIPE | KITCHN
From thekitchn.com
BEST RHUBARB UPSIDE-DOWN CAKE RECIPE - HOW TO MAKE RHUBARB …
From thepioneerwoman.com
RHUBARB UPSIDE DOWN CAKE - SEASONS AND SUPPERS
From seasonsandsuppers.ca
UPSIDE DOWN RHUBARB CAKE RECIPE - FOOD.COM
From food.com
'HAPPINESS BROWNIES' AND HEART CAKE: THERE IS MUCH TO LOVE IN …
From sbs.com.au
STRAWBERRY RHUBARB UPSIDE-DOWN CAKE - FOOD NETWORK CANADA
From foodnetwork.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love