Rosy Rhubarb Upside Down Cake

This Rosy Rhubarb Upside Down Cake gets its rosy hue from the rhubarb topping. It is moist on top and very light on the bottom!

3 cups cubed ( 1-inch pieces) fresh or frozen rhubarb

3/4 cup sugar

3/4 cup water

1 Tbsp. lemon juice

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg


3 Tbsp. butter, melted

1/4 cup packed brown sugar

1 cup all-purpose flour

1 tsp. baking powder

1/4 tsp. salt

2 large eggs

2/3 cup sugar

1 tsp. lemon extract

Preheat oven to 350 degrees.

In a large saucepan combine first 6 ingredients, bring to a boil. Reduce heat, simmer uncovered 6-8 minutes or until rhubarb is crisp-tender, stirring to dissolve sugar.

Drain, reserving 6 Tbsp. of cooking liquid.

Pour butter into an 8 inch square baking dish. Sprinkle with brown sugar. Top with drained rhubarb.

To prepare Cake: Sift flour, baking powder and salt together twice.

In a large bowl, beat eggs on high for 3 minutes. Gradually add sugar, beating until thick and lemon colored. Beat in extract and reserved cooking liquid. Fold in the flour mixture.

Pour over rhubarb.

Bake 35-40 minutes or until top springs back when lightly touched.

Cool 10 minutes before inverting onto serving plate. Serve warm.

Serves 9


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