Real Recipes From Real Home Cooks ®

upside-down rhubarb cake

(1 rating)
review
Private Recipe by
Annacia *
Moose Jaw, SK

Rhubarb on an easy butter cake sure sounds like summer to me, However, this can be enjoyed year round by using frozen rhubarb.

(1 rating)
yield 8 -10
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For upside-down rhubarb cake

  • 3 c
    sliced fresh rhubarb, or 300-g pkg frozen rhubarb, thawed
  • 1 Tbsp
    unsalted butter, at room temperature
  • 1/4 c
    strawberry or seedless raspberry jam
  • 1 c
    granulated sugar or splenda
  • 1 1/2 c
    all-purpose flour
  • 2 1/2 tsp
    baking powder
  • 1/2 tsp
    cinnamon
  • 1/2 tsp
    salt
  • 2/3 c
    unsalted butter, at room temperature
  • 2
    eggs
  • 1/4 tsp
    almond extract
  • 1/2 tsp
    vanilla
  • 1/3 c
    milk or almond milk

How To Make upside-down rhubarb cake

  • 1
    If using fresh rhubarb, slice into 1/2-inch- (1-cm-) thick pieces. If using frozen rhubarb, defrost following package directions. Pat dry with paper towels. Place in a medium-size bowl.
  • 2
    Preheat oven to 350F (180C). Generously coat bottom and side of a 9-inch (23-cm) cake pan or a 10-inch (25-cm) deep-dish pie plate with 1 tbsp (15 mL) butter. Place jam in a small bowl. Microwave on medium, uncovered, just until melted, 30 seconds. Pour jam over rhubarb and stir to evenly coat. Evenly sprinkle 1/4 cup (50 mL) sugar over bottom of cake pan or pie plate. Spoon rhubarb mixture overtop and evenly spread out.
  • 3
    In a medium-size bowl, using a fork, stir flour with baking powder, cinnamon and salt. In a large bowl, using an electric mixer, beat 2/3 cup (150 mL) butter until creamy, then beat in remaining 3/4 cup (175 mL) sugar until evenly mixed, occasionally scraping down side of bowl. Add eggs, 1 at a time, beating well after each addition. Then beat in almond and vanilla extracts.
  • 4
    Gradually beat in one-third flour mixture, then half of milk. Repeat additions, ending with flour mixture, beating just until blended. Batter will be thick. Spoon evenly over rhubarb to completely cover, then smooth top as best you can.
  • 5
    Bake in centre of preheated oven until a cake tester inserted into centre of cake comes out clean, 40 to 45 minutes. After 30 minutes, check cake. If top is a deep golden brown, cover loosely with a piece of foil. If not, check colour occasionally until it is fully baked, covering with foil to prevent any more browning, if necessary.
  • 6
    When done, remove from oven and let stand 5 minutes. Then run a knife around edge of cake. Invert onto a large cake plate. Great warm or at room temperature. Cake will keep well, covered, at room temperature or stored in the refrigerator overnight. It tends to dry a little as it sits
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