RHUBARB UPSIDE- DOWN CAKE CRUMB CAKE

RHUBARB UPSIDE- DOWN CAKE CRUMB CAKE

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    CUP UNSALTED BUTTER, MELTED

  • 1

    CUP ALL-PURPOSE FLOUR

  • ½

    CUP SUGAR

  • ½

    TSP SALT

  • FOR CAKE

  • CUPS(3 STICK)UNSALTED BUTTER, ROOM TEMP.PLUS MORE FOR PAN

  • 1

    POUND RHUBARB, TRIMMED AND CUT ON A SHARP DIAGONAL ABOUT ¼ INCH THICK.

  • CUPS SUGAR

  • CUPS ALL-PURPOSE FLOUR

  • TSP BAKING POWDER

  • TSP SALT

  • 2

    LARGE EGGS

  • 1

    TSP FINELY GRATED LEMON ZEST

  • 1

    TBSP FRESHLY SQUEEZED LEMON JUICE

  • 1

    CUP SOUR CREAM

Directions

PREHEAT OVEN 350 DEGREE MAKE TOPPING: STIR TOGETHER BUTTER, FLOUR, SUGAR, AND 1/2TSP SALT UNTIL MOIST AND CRUMBLY MAKE THE CAKE: BUTTER A 9-INCH ROUND CAKE PAN(3 INCHES DEEP). DOT WITH 4 TBSP BUTTER(CUT INTO PIECES). TOSS RHUBARB WITH 3/4 CUP SUGAR; LET STAND FOR 2 MIN. TOSS AGAIN, AND SPREAD IN PAN. WHISK FLOUR, BK PWDER, AND SALT. BEAT REMAINING STICK OF BUTTER AND CUP SUGAR UNTIL FLUFFY. BEAT IN ONE EGGS ONE AT A TIME. BEAT IN ZEST AND JUICE. BEAT IN FLOUR MIXTURE IN 3 ADDITIONS, ALTERNATING WITH SOUR CREAM. SPREAD EVENLY OVER RHUBARB. CRUMBLE TOPPING EVENLY OVER BATTER. BAKE 1HR OR SPRINGS BACK OR TOOTHPICK COMES OUT CLEAN. COOL 10MIN. RUN KNIFE AROUND EDGE AND INVERT ONTO A WIRE RACK. LET COOL COMPLETELY


Nutrition

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