Rosy Rhubarb Upside-Down Cake Recipe

By jobustitch

Ingredients

• CAKE:
• 3 cups cubed fresh or frozen rhubarb (1-inch, about 8 stalks)
• 3/4 cup sugar
• 3/4 cup water
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3 tablespoons butter, melted
• 1/4 cup packed brown sugar
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 eggs
• 2/3 cup sugar
• 1 teaspoon lemon extract

Details

Servings 9
Preparation time 35mins
Cooking time 70mins
Adapted from tasteofhome.com

Preparation

Step 1

Preheat oven to 350°. In a large saucepan, combine the first six 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 tablespoons cooking liquid.

Pour butter into an 8-in.-square baking dish. Sprinkle with brown sugar; top with drained rhubarb. Sift flour, baking powder and salt together twice.

In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Beat in extract and reserved cooking liquid. Fold in flour mixture. Pour over rhubarb. Bake 35-40 minutes or until top springs back when lightly touched.

Cool 10 minutes before inverting onto a serving plate. Serve warm.
Yield: 9 servings.