Rhubarb Upside Down Cake Recipe-Easiest Recipe Ever

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Rhubarb Upside Down Cake Recipe-Easiest Recipe Ever:- When baked and unmolded, it looks like a light pink mosaic on top of a vanilla-infused, velvet-crusted cake. You’ll add the raw rhubarb, which is tart and soft yet still hard enough to give you something to bite into.

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Rhubarb Upside Down Cake Recipe-Easiest Recipe Ever

There’s enough time for a light dinner and to enjoy the anticipation of dessert as spring arrives. Preparation takes only 30 minutes, and the oven takes an additional hour and a half.

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Ingredients

  • 3 cups sliced fresh or frozen rhubarb
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup butter, melted

batter

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  • 1/4 cup butter, melted
  • 3/4 cup sugar
  • 1 large egg, room temperature
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2/3 cup 2% milk
  • Sweetened whipped cream, optional

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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.

 

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  • 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.

 

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  • 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.

 

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  • 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.

 

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  • 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.

 

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Nutrition

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

 

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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.

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