Rhubarb Upside Down Cake Food

RHUBARB UPSIDE DOWN CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• Place chopped rhubarb on the bottom of greased 9x13 inch pan. Sprinkle sugar evenly over rhubarb. Sprinkle marshmallows over rhubarb and sugar.
• Prepare cake mix according to instructions on package. Pour over rhubarb and marshmallows in pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour. Cool in pan for 10 minutes, then invert onto serving dish so that rhubarb is on top.

RHUBARB UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees. Make the topping: Stir together butter, flour, sugar, and 1/4 teaspoon salt until moist and crumbly.
• Make the cake: Butter a 9-inch round cake pan (2 inches deep). Dot with 4 tablespoons butter (cut into pieces). Toss rhubarb with 3/4 cup sugar; let stand for 2 minutes. Toss again, and spread in pan.
• Whisk together flour, baking powder, and 1 1/2 teaspoons salt. Beat remaining stick butter and cup sugar with a mixer on medium speed until pale and fluffy. Beat in zest and juice. Beat in eggs, 1 at a time, until incorporated, scraping down sides of bowl. Beat in flour mixture in 3 additions, alternating with sour cream, until smooth. Spread evenly over rhubarb. Crumble topping evenly over batter.
• Bake until a toothpick inserted into the center comes out clean and top springs back when touched, about 1 hour. Let cool for 10 minutes. Run a knife around edge of cake, and invert onto a wire rack. Let cool completely.

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.

UPSIDE-DOWN RHUBARB BREAD

Steps:

• Preheat the oven to 350 degrees F. Coat the bottom and sides of a 9-by-9-inch square metal baking pan with nonstick cooking spray.
• Heat 4 tablespoons of the butter and 3/4 cup of the brown sugar in a small saucepan over medium heat, stirring frequently, until the butter is melted. Pour into the prepared pan.
• Cut the rhubarb in half horizontally (like splitting a bagel in half) end to end, with the flat side down. Keep the top and bottom stacked and cut the stalks on the bias about 2 inches long (you should have about 45 stacks or 90 pieces). Arrange the individual pieces in a chevron pattern in the pan, first putting the tops in a row at a 45-degree angle and then the matching bottoms in the opposite direction in the next row (the pairs should form a neat "V"). Gently press the pieces into the brown sugar mixture to glue them down; set the pan aside.
• Mix the flour, granulated sugar, salt, baking soda, nutmeg and remaining 1/2 cup brown sugar in a medium bowl. Melt the remaining 8 tablespoons butter in a small saucepan, then pour into a large bowl. Add the eggs, buttermilk, sour cream, vanilla and lemon zest and whisk to combine. Fold the flour mixture into the egg mixture until well combined. Pour on top of the rhubarb in the pan and spread gently with an offset spatula to make even. Lightly tap the pan on the counter three times to remove any air pockets.
• Bake until a toothpick inserted into the middle comes out clean and the bread is golden brown, about 40 minutes. Transfer to a wire rack to cool for 10 minutes (the rhubarb is too hot to invert the pan right away). Invert the bread onto a serving platter. Let cool completely before servings, about 1 hour.

RHUBARB UPSIDE DOWN CAKE

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.

RHUBARB UPSIDE DOWN CAKE

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 ANISE UPSIDE-DOWN CAKE

Steps:

• Make topping:
• In a well-seasoned 10-inch cast-iron skillet melt butter over moderate heat until foam subsides and reduce heat to low. Sprinkle brown sugar evenly onto bottom of skillet and heat, undisturbed, 3 minutes (not all brown sugar will be melted). Remove skillet from heat. Cut enough rhubarb crosswise into 1-inch pieces to measure 3 cups and decoratively arrange, rounded sides down, in one layer over brown sugar.
• Preheat oven to 350°F.
• Make cake:
• With a mortar and pestle or in an electric coffee/spice grinder finely grind anise seeds. Into a bowl sift together anise, flour, baking powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and sugar until light and fluffy and beat in vanilla. Add eggs 1 at a time, beating well after each addition. With mixer on low speed add flour mixture alternately in batches with buttermilk and milk, beginning and ending with flour mixture and beating until just combined (do not overbeat).| Spoon batter over rhubarb in skillet, spreading evenly (be careful not to disturb rhubarb), and bake cake in middle of oven until golden, about 45 minutes, or until a tester comes out clean. Cool cake in skillet on a rack 15 minutes.
• Run a thin knife around edge of skillet and invert a plate over skillet. Keeping plate and skillet firmly pressed together, invert cake onto plate. Carefully remove skillet and serve cake warm or at room temperature.

SKILLET RHUBARB UPSIDE-DOWN CAKE

Steps:

• Melt margarine and brown sugar in 9-10 inch cast iron skillet. Add chopped rhubarb, sprinkle generously with cinnamon and sugar. Set aside.
• Mix remaining ingredients into a smooth batter. Pour over rhubarb mixture in skillet.
• Bake approx. 30 minutes in 350 degrees F oven. Turn onto serving platter while hot.

RHUBARB BERRY UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°. Place 2 tablespoons butter in an 11x7-in. baking dish. Place in oven 5-6 minutes or until butter is melted; carefully swirl to coat evenly., Place rhubarb, blueberries and cranberries in a bowl; sprinkle with sugar and toss to combine. Transfer to baking dish., In a large bowl, beat softened butter and sugars until blended. Add eggs, 1 at a time, beating well after each addition. Beat in jam and vanilla. In a small bowl, whisk flour, baking powder and salt. Add to creamed mixture alternately with milk and orange juice, beating well after each addition. Pour over fruit, spreading evenly., Bake 35-45 minutes or until top is golden brown and a toothpick inserted in center comes out clean. Cool 10 minutes., Loosen edges of cake from pan with a knife; invert onto a serving plate. Serve warm or at room temperature.

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 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.

RHUBARB UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°F.
• Place rhubarb in a greased 10-inch cast iron skillet.
• Mix sugar, flour and nutmeg for topping and sprinkle over rhubarb.
• Drizzle with 1/4 cup of melted butter.
• In a separate bowl, mix flour, sugar, baking powder, salt, and nutmeg.
• Add butter, milk, and egg and beat until smooth.
• Spread batter over rhubarb mixture.
• Bake for 35 minutes, or until toothpick in center comes out clean.
• Loosen edges immediately and invert onto serving dish.
• Serve warm.

MOM'S RHUBARB UPSIDE DOWN CAKE

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.

RHUBARB UPSIDE DOWN CAKE

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.

RHUBARB UPSIDE DOWN CAKE III

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• In a large bowl, stir together the rhubarb, sugar, marshmallows and dry strawberry flavored gelatin. Pour into the bottom of the prepared pan, and distribute evenly. Mix cake batter according to package directions; pour over the ingredients in the pan.
• Bake for 1 hour in the preheated oven, until a toothpick inserted into the center comes out clean. Run a knife around the outer edge of the cake to loosen; turn out onto a large serving plate while still hot. Allow the cake to cool before serving.

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.