STRAWBERRY-RHUBARB UPSIDE-DOWN CAKE
This humble dessert would never win a beauty contest when pitted against a towering layer cake swirled with frosting, but what it lacks in looks, it makes up in flavor and simplicity of preparation. The cake itself is light yet moist and soaks up the juice released by the strawberries and rhubarb while baking. Sliced almonds add a gentle crunch. It can be a bit tricky to unmold, so don't forget to line the pan with parchment and grease it generously with butter.
Provided by Molly O'Neill
Categories cakes, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees. Line a 9-inch round pan (at least 2 inches deep) with parchment paper and grease the parchment with 1 to 2 teaspoons softened butter. To make the topping, melt 4 tablespoons butter in a small saucepan. Add the brown sugar to the remaining butter and cook until the sugar is melted, stirring until smooth. Spread the mixture evenly over the bottom of the pan. Scatter the almonds over the brown-sugar mixture. Arrange the strawberries over the almonds in concentric circles, cut-side up. Top with the rhubarb and set aside.
- To make the cake, using an electric mixer cream the butter and sugar until very light and fluffy. Add the eggs, one at a time, and beat well. Sift together the flour, baking powder and salt. Combine the vanilla with the milk. Add the flour mixture alternately with the milk, beginning and ending with flour. Mix just until combined.
- Spread the batter over the fruit in the pan. Bake until the cake springs back when touched in the center, about 1 hour. (Cover the cake with foil if the top browns too much before the cake is done.) Remove the cake from the oven and let stand for 5 minutes. Turn out onto a cake plate. Replace any fruit that sticks to the pan. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 372, UnsaturatedFat 6 grams, Carbohydrate 51 grams, Fat 17 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 214 milligrams, Sugar 33 grams, TransFat 1 gram
STRAWBERRY-RHUBARB UPSIDE-DOWN CAKE
I prepare this colorful dessert quite often in the late spring or summer when fresh rhubarb is abundant. I make this rhubarb cake with cake mix and take it to church potlucks. People actually line up for a piece. -Bonnie Krogman, Thompson Falls, Montana
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Place rhubarb in a greased 13x9-in. baking pan. Sprinkle with the gelatin, sugar and marshmallows. Prepare cake mix according to package directions; pour batter over marshmallows. , Bake at 350° until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool for 10 minutes; invert cake onto a serving plate. Serve with whipped topping if desired.
Nutrition Facts : Calories 353 calories, Fat 9g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 359mg sodium, Carbohydrate 65g carbohydrate (44g sugars, Fiber 2g fiber), Protein 5g protein.
STRAWBERRY-RHUBARB UPSIDE-DOWN CAKE
Weeknight easy! Here's a fresh fruit dessert made with cake mix that you can serve warm.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange strawberries on brown sugar; sprinkle evenly with rhubarb. Press strawberries and rhubarb gently into brown sugar.
- In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter over strawberries and rhubarb.
- Bake 46 to 52 minutes or until toothpick inserted in center comes out clean. Immediately run knife around sides of pan to loosen cake. Place heatproof serving plate upside down on pan; turn plate and pan over. Leave pan over cake 1 minute so brown sugar topping can drizzle over cake. Cool 30 minutes. Serve warm or cool with whipped cream. Store covered in refrigerator.
Nutrition Facts : Calories 330, Carbohydrate 50 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 35 g, TransFat 0 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 BERRY UPSIDE-DOWN CAKE
I had leftover rhubarb and wanted to create something fresh. With blueberries, strawberries and dried cranberries on hand, I discovered I had a berry upside-down cake. -June Paul, Portage, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 344 calories, Fat 13g fat (8g saturated fat), Cholesterol 78mg cholesterol, Sodium 343mg sodium, Carbohydrate 53g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
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
STRAWBERRY RHUBARB LEMON UPSIDE DOWN CAKE
Number Of Ingredients 8
Steps:
- Preheat oven to 350*F Spray a 9x13 Casserole Dish In bottom of casserole dish combine rhubarb, strawberries and sugar. Mix well. Sprinkle jello evenly over rhubarb mixture. Sprinkle marshmallows over jello. In a separate bowl make cake mix according to package directions. Pour cake mix over marshmallows. Bake for 45 minutes. Watch after 30 to see if you need to tent cake with foil. Allow to cool for 5 minutes then flip cake upside down onto a large platter or cookie sheet. Slice and serve with ice cream or whipped cream.
RHUBARB UPSIDE-DOWN CAKE RECIPE
A beautiful and delicious rhubarb dessert. This Rhubarb Cake Recipe is adapted from Melissa Clark via The New York Times
Provided by Dan from Platter Talk
Categories Dessert
Time 1h30m
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F. Line the bottom of a 9 inch spring-form pan with parchment paper and then grease the sides of the pan and the parchment paper with butter. Next, wrap two layers of aluminum foil around the base of the pan. Place the spring-form pan on a rimmed baking sheet.
- Using medium size mixing bowl, combined rhubarb and 1/2 cup sugar and stir well. Sprinkle cornstarch into mixture, while stirring gently until thoroughly combined.
- Place 1/2 stick of butter into a small sauce pan over medium-low heat and slowly melt it. Add the brown sugar, whisk until smooth, about 2 minutes. Next, combine combine cake flour, baking powder, and salt in a small mixing bowl. Gently stir together until well combined.
- Using the paddle attachment of a stand mixer, whip the 2 remaining sticks ( one cup) of butter for about two minutes. Lower the mixer speed to low and add remaining 1 cup of sugar. Turn mixer off and use your fingers to blend in the lemon zest until completely mixed in and the mixture is uniform in color. Next, add the vanilla and cream this mixture together in the sand mixer, for about four minutes. Reduce speed to low and add the eggs, one at a time. Use a rubber spatula to scrape sides and bottom of bowl after the addition of each egg. Add the sour cream and 1 tablespoon of the lemon juice. It's normal for the mixture to curdle at this point. With the mixer speed on low, add the flour mixture a little at a time and scrape the sides and bottom of the bowl as you add the dry mixture.
- Use a tablespoon or rubber spatula and pour the brown sugar and butter mixture into the prepared spring-form pan. It may be necessary to gently reheat the mixture prior to doing this. Next, spoon the rhubarb pieces and their juices onto the brown sugar and butter base. Finally, spoon the cake patter over the rhubarb, making sure to evenly distribute the batter and smooth it out with the back of a spoon or a rubber spatula.
- Bake for 70-75 minutes or until firm and a tooth pick comes out clean after being inserted in cake's center. Cool on a wire wrack for 15 minutes and then use a paring knife to loosen the edges of the cake from the sides of the pan. Place a serving platter on top of the spring-form pan and invert while the cake is still warm. Waiting too long to release the cake from the pan may cause it to stick to the sides of the pan.
Nutrition Facts : Calories 425 kcal, Carbohydrate 53 g, Protein 5 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 108 mg, Sodium 131 mg, Fiber 1 g, Sugar 34 g, ServingSize 1 serving
STRAWBERRY-RHUBARB UPSIDE DOWN CAKE
An upside-down cake is the perfect way to show-case the season's first strawberries and rhubarb. This recipe is a single-layer version of hot-milk cake, a standard for Southern home bakers. Serve it at room temperature with scoops of vanilla ice cream or dollops of whipped cream. If fresh rhubarb and strawberries aren't available, you can substitute frozen fruit. If the fruit is in large chunks, cut into 1/2"-inch pieces. Use the fruit straight from the freezer, without thawing. This came from Cooking Club of America. I have not tried this posting for safe keeping.
Provided by internetnut
Categories Dessert
Time 59m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350. Spray 9-inch square baking pan with cooking spray. Pour 1/2 cup melted butter over bottom of pan; sprinkle with brown sugar. Scatter rhubarb and strawberries over brown sugar.
- Heat milk and 6 tablespoons butter in small saucepan over medium heat 3-4 minutes or until butter melts. Pour into medium bowl; cool.
- Whisk flour, baking powder and salt in small bowl. Beat eggs, sugar and vanilla in large bowl at medium speed 3-4 minutes or until thick, pale yellow and smooth. At low speed, beat in flour mixture in three parts alternately with milk mixture just until blended, beginning and ending with flour mixture. Spread batter over fruit.
- Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes.
- Invert cake onto serving platter, replacing any topping that remains in pan. Cool completely. Serve at room temperature.
Nutrition Facts : Calories 431.1, Fat 19.7, SaturatedFat 12, Cholesterol 95.8, Sodium 158.9, Carbohydrate 61.6, Fiber 0.9, Sugar 47.3, Protein 4
STRAWBERRY RHUBARB UPSIDE-DOWN CAKE
An easy way to use your fresh rhubarb and strawberries with a box cake mix. Uses a 9 x 13 pan so you'll need a large serving plate to turn it upside down on. Or, you can divide it in two smaller round cake pans.
Provided by Pam-I-Am
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350F (325F for dark non-stick pans). Melt butter in rectangular pan, 9 x 13 inches in oven. Sprinkle brown sugar evenly over butter.
- Arrange strawberries and rhubarb on brown sugar evenly. Press them into the brown sugar gently.
- In a mixing bowl, beat cake mix with water, oil and eggs until smooth. Pour batter over strawberries and rhubarb.
- Bake for 45 to 55 minutes or until toothpick is inserted in center and comes out clean.
- Remove from oven and immediately run a knife around the sides of the pan to loosen the cake. CAREFYLLY, turn pan upside down onto a heatproof serving plate. Leave pan over cake for 1 minute so the brown sugar topping can drizzle over the cake.
- Cool for 30 minutes. Serve warm or cool with a dolup of whipped cream on top. Store loosely covered.
Nutrition Facts : Calories 380.7, Fat 16.4, SaturatedFat 4.4, Cholesterol 63.9, Sodium 348.4, Carbohydrate 55.8, Fiber 1.3, Sugar 38.5, Protein 3.9
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
STRAWBERRY UPSIDE-DOWN CAKE
Steps:
- Preheat oven to 350 degrees F.
- Spray 8 (4-ounce) ramekins with cooking spray. Using a 1/4 cup of sugar, coat each greased ramekin with a good sprinkle. Slice strawberries in quarters, and arrange in a spiral pattern on the bottom of each ramekin.
- In a medium bowl, whisk together the flour, baking soda and salt.
- In a large bowl with an electric mixer, cream together butter, mascarpone and the sugars. Beat in the eggs, 1 at a time, followed by vanilla extract. Mix in half of the flour mixture, followed by the buttermilk. Stir in the remaining flour mixture, followed by the strawberry nectar. Stir well to remove any lumps. Pour the mixture into each ramekin over the strawberries and tap the ramekins on counter to release any air bubbles. Arrange the ramekins on a half sheet tray. Bake until a toothpick inserted into the center of the mini cakes comes out clean, about 25 to 28 minutes.
- Let the cakes cool for 2 minutes, then run a knife along the outside edge of the ramekin and invert the ramekins onto serving plates. Sprinkle with powdered sugar and serve.
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.
STRAWBERRY RHUBARB CRUMB CAKE RECIPE
Steps:
- Heat oven to 350 F.
Nutrition Facts : Calories 189 kcal, Carbohydrate 28 g, Cholesterol 35 mg, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, Sodium 113 mg, Sugar 17 g, Fat 8 g, ServingSize 24 servings, UnsaturatedFat 0 g
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- Toss rhubarb with butter in medium bowl. Add sugars, dry gelatin mix and nuts; mix lightly. Spoon into 24 paper-lined muffin cups.
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Ratings 12Category DessertServings 8Total Time 1 hr
- 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.
STRAWBERRY-RHUBARB UPSIDE-DOWN CAKE - LIFEMADEDELICIOUS.CA
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- Heat oven to 350°F (180°C) or 325°F (160°C) for dark or non-stick baking pan. In 9x13-inch (23x33 cm) rectangular baking pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange strawberries on brown sugar; sprinkle evenly with rhubarb. Press strawberries and rhubarb gently into brown sugar.
- In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over strawberries and rhubarb.
- Bake 40 to 50 minutes or until toothpick inserted in centre comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down on pan; turn plate and pan over. Leave pan over cake 1 minute so brown sugar topping can drizzle over cake. Cool 30 minutes. Serve warm or cool. Store loosely covered at room temperature.
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Reviews 1Category DessertServings 6Estimated Reading Time 5 mins
- Preheat oven to 350 degrees and spritz 6 mini bundt cake or individual baking dishes with coconut oil non-stick spray.
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- Cook until sugar has dissolved into the butter and starts to melt, then spread sugar mixture evenly across the bottom of the pan.
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A STUNNING STRAWBERRY-RHUBARB UPSIDE DOWN CAKE RECIPE FOR ...
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STRAWBERRY RHUBARB UPSIDE DOWN CAKE – WISCONSIN LOCAL FOOD
From wisconsinlocalfood.org
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