| Status Approved |
| Name |  Rhubarb Upside Down Cake |
| Category | Cakes & Pastries, American |
| Serves/Yields | 4-6 servings |
| Source | My recipe box |
| Difficulty | Moderate |
| Prep. Time | 30 minutes |
| Cook Time | 30 minutes + sitting time |
| Introduction |
| Guido does not share my love of rhubarb.But that means I get it all to myself! I found this recipe in the bottom of my vast recipe box...such memories it holds. I received this recipe from a friend of my sisters years ago when I lived in Ukiah. It's best eaten as soon as it's baked but will keep at least one day. It never usually lasts that long though! |
| Ingredients |
|
1 1/2 cups sliced fresh or frozen unsweetened rhubarb
1/4 cup brown_sugar
1/3 cup softened butter
1/2 tsp ground_cinnamon
1/3 cup granulated_sugar
1 egg yolk
1 egg white
1/2 tsp vanilla_extract
1 cup all_purpouse_flour
1 tsp baking_powder
1/4 tsp salt
1/3 cup milk
2 tsp orange zest, optional
|
| Directions |
| Step: 1 | Generously butter an 8 inch round cake pan, set aside.Pre heat oven to 350 F.
|
| Step: 2 | Mix sliced rhubarb with brown sugar and spread over bottom of the cake pan.In a medium sized mixing bowl, cream the softened butter and granulated sugar together, add the egg yolk and vanilla and mix well. |
| Step: 3 | Combine the dry ingredients in a sifter or mesh sieve that is set over a bowl.Sift dry ingredients into the bowl and add alternately with the milk to the creamed mixture, mixing lightly after each addition.Beat the egg whites with an electric mixer (clean the beaters if using on the cake batter) until stiff peaks form.Gently fold egg whites into batter with a spatula.Spread the batter over the rhubarb to completely cover it. |
| Step: 4 | Bake cake for 30 minutes on the lower rack of your oven. Turn heat off and leave cake in oven another 10 minutes before removing it.With a sharp knife or metal spatula, run around the edges of the pan to gently loosen the cake from the pan.Gently invert cake onto serving plate. Serve warm with sweetened whipped cream with a little vanilla added.4-6 servings. |
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