Rhubarb Upside Down Cake Recipe-Easiest Recipe Ever

Instructions

• Set the oven’s temperature to 350°F. Prepare the rhubarb first. The rhubarb should be cleaned, dried, and placed next to an 8-inch round cake pan (a square pan would work just as well).
• Cut the largest piece of rhubarb first so that it fits in the pan’s centre, and then work your way outward.
  Grease the pan now.

• Grease the pan well, from the bottom to the sides, using butter or shortening.
• Put one tablespoon of sugar on the pan’s bottom. Move it around until all of the pan’s bottom is covered.
• Line the pan with the prepared rhubarb, pressing it tightly side by side to the edges.

• To a large bowl, add the sugar and butter. Mix until completely mixed and fluffy, two to three minutes. Stir in vanilla, eggs, and grapefruit zest. Blend until barely mixed.
• Mix the dry ingredients (flour, baking powder, and salt) in an other basin. Pour into the bigger bowl half of the dry ingredients. Blend until barely mixed.
• Mix in half of the yoghurt, just until incorporated. Continue adding the yoghurt and the remaining dry ingredients.

• Pour the batter into the pan that has been ready. If your rhubarb is quite large, you can have too much batter.
• Scoop off batter if it’s spilling over the sides of the pan and fill it to the pan’s height.
  Bake for 45-55 minutes, until a toothpick comes out clean.
• After taking the pan out of the oven, within ten minutes, carefully turn it over onto a cooling rack and slowly raise it up.

• What’s left over should be a gorgeous upside-down cake! Enjoy it after letting it cool.
• Store any leftover cake in an airtight container.

Nutrition

• 1 piece: 316 calories
• 10g fat (6g saturated fat)
• 48mg cholesterol
• 248mg sodium
• 53g carbohydrate (36g sugars,1g fiber)
• 4g protein

Notes

• The cake keeps well in the refrigerator for up to five days when covered. Place each slice back in the microwave for a duration of thirty seconds at a time.