Sticky Rhubarb Upside Down Cake Food

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 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.

STICKY RHUBARB UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350.
• whisk together the flour, baking powder, 3/4 cup of the sugar.
• and salt in a medium bowl.
• mix in the butter with a fork.
• whisk together the egg, milk and vanilla in a small bowl.
• add the milk mixture to the flour mixture.
• bring together in a loose batter.
• toss together the rhubarb, remaining sugar, and marshmellows and spoon into a buttered baking dish.
• spoon batter over top in an even layer.
• bakeabout forty minutes.
• serve with ice 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.