Rhubarb Custard Upside Down Cake Food

RHUBARB UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350 degrees F. Coat the bottom and sides of a 10-inch springform pan generously with nonstick cooking spray.
• Scatter the sliced rhubarb over the bottom of the prepared pan. Combine 1 cup sugar, 2 tablespoons flour, ½ teaspoon cinnamon and ¼ teaspoon nutmeg in a small bowl and sprinkle it over the rhubarb. Drizzle ¼ cup melted butter over the top and set it aside.
• For the batter, in a large bowl, beat ¼ cup melted butter and ¾ cup sugar until blended. Beat in the egg. In a separate bowl, combine the flour, baking powder, cinnamon, nutmeg and salt. Add about half of the dry mixture to the egg mixture and beat just until combined. Add half of the milk and beat again until combined. Repeat with remaining flour mixture and milk, beating well. Spoon the cake batter over the rhubarb mixture and use an offset spatula or the back of a spoon to spread out evenly.
• Bake for 40 to 45 minutes or until golden brown and a toothpick inserted in the center comes out clean. Remove from oven and run a knife along the edge of the cake and the pan to loosen the edges and then immediately invert onto a serving dish. Unlatch and remove the sides of the springform pan. Use a knife to lift up the base of the pan and remove it.
• Allow to cool for about 10 to 15 minutes and then slice and serve warm with whipped cream, if desired.

STRAWBERRY RHUBARB UPSIDE-DOWN CAKE

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

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.

RHUBARB CUSTARD CAKE

Steps:

• Preheat oven to 350°. Prepare cake batter according to package directions. Pour into a greased 13x9-in. baking dish. Sprinkle with rhubarb and sugar. Slowly pour cream over top. , Bake until golden brown, 40-45 minutes. Cool on a wire rack for 15 minutes before serving. Garnish with whipped cream and mint if desired. Refrigerate leftovers.

HOMEMADE RHUBARB UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 325°. In a small bowl, combine brown sugar and butter. Spread into a greased 10-in. cast-iron or other ovenproof skillet. Layer with rhubarb; sprinkle with sugar. Set aside., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , In a small bowl, beat egg whites and cream of tartar on medium speed until stiff peaks form. Gradually fold into creamed mixture, about 1/2 cup at a time. Gently spoon over rhubarb. , Bake until cake springs back when lightly touched, 40-50 minutes. Cool for 10 minutes before inverting onto a serving plate. Serve warm, with whipped cream or ice cream if desired.

RHUBARB UPSIDE DOWN CAKE

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.

ROSY RHUBARB UPSIDE-DOWN CAKE

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.

EASY RHUBARB UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease 9x13inch pan.
• Mix together Rhubarb, tapioca, sugar and package of DRY jello (NO WATER) and pour into prepared pan.
• Prepare cake mix according to package directions (adding the lemon extract to the wet ingredients) and pour over Rhubarb mixture.
• Bake 1 hour.
• Serve with whipped cream or ice cream.

RHUBARB CUSTARD UPSIDE DOWN CAKE

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. Lightly grease a 9 x 13 cake pan.
• 3. Mix the cake mix according to the directions on the package and pour into the prepared cake pan.
• 4. Combine rhubarb and sugar, stir until evenly mixed. Sprinkle evenly over the top of the unbaked cake mix.
• 5. Pour the heavy cream over the top of the cake and rhubarb.
• 6. Place in the preheated oven and bake for 1 hour. I took my cake out in about 50 minutes. (Peek)
• 7. Let the cake cool befor cutting. To serve, cut the cake, and flip each piece over upside-down. Top with whipped cream if desired.
• 8. Store in the refrigerator.. It is better the next day and has a custard taste and consistency.
• 9. I used a cake mix that called for oil.. If you use frozen rhubarb let it thaw some before you add your sugar. Yes, you need to add all the juices and the whole pint of heavy cream!! Don't be intimadated.

RHUBARB UPSIDE-DOWN CAKE

Steps:

• Heat oven to 325 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and sides of the pan. Wrap two layers of foil under the pan, and place it on a baking sheet.
• In a medium bowl, mix rhubarb, cornstarch and 1/2 cup granulated sugar.
• Mix the brown sugar and 1/2 stick butter in a pan over medium heat. Whisk until smooth and bubbling, about 2 minutes. Sift together the cake flour, baking powder and salt.
• Whip 2 sticks butter in a mixer with a paddle attachment for 2 minutes. With your fingers, blend the remaining 1 cup sugar with lemon zest until the mixture is uniform in color. Cream together with the butter at medium-high speed until it is light and fluffy, about 4 minutes, stopping to scrape down the bowl halfway through. Add the vanilla and mix well. Add the eggs, one at a time, mixing well after each addition. Mix in the sour cream, then the lemon juice. (It's O.K. if the mixture looks curdled.) With the mixer set to low speed, add the flour mixture, 1/4 cup at a time, until well combined. Scrape down the mixer bowl in between the additions.
• Pour the brown-sugar mixture into the cake pan, then spoon in the rhubarb and its juices. Spoon in the batter so it covers all of the rhubarb. Smooth out the top.
• Bake for 1 hour and 15 minutes, or until the top of the cake is firm to touch and a toothpick stuck in the middle comes out without any large, moist crumbs.
• Place the pan on a wire rack, and cool for 15 minutes. Run a knife around the cake, place a plate on top of the pan and turn it upside-down. Release the cake from the pan while still warm or else it will stick.

RHUBARB & CUSTARD CAKE

Steps:

• Make the roasted rhubarb first, carefully draining off the juices before you let it cool. Butter and line a 23cm loose-bottomed or springform cake tin. Heat oven to 180C/fan 160C/gas 4.
• Reserve 3 tbsp of the custard in a bowl. Beat the rest of the custard together with the butter, flour, baking powder, eggs, vanilla and sugar until creamy and smooth. Spoon one-third of the mix into the tin, add some of the rhubarb, then dot with one-third more cake mix and spread it out as well as you can. Top with some more rhubarb, then spoon over the remaining cake mix, leaving it in rough mounds and dips rather than being too neat about it. Scatter the rest of the rhubarb over the batter, then dot the remaining custard over. Bake for 40 mins until risen and golden, then cover with foil and bake for 15-20 mins more. It's ready when a skewer inserted into the middle comes out clean. Cool in the tin, then dredge with icing sugar when cool.

RHUBARB UPSIDE DOWN CAKE

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.