upside-down rhubarb cake
(1 rating)
Rhubarb on an easy butter cake sure sounds like summer to me, However, this can be enjoyed year round by using frozen rhubarb.
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(1 rating)
yield
8 -10
prep time
20 Min
cook time
40 Min
method
Bake
Ingredients For upside-down rhubarb cake
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3 csliced fresh rhubarb, or 300-g pkg frozen rhubarb, thawed
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1 Tbspunsalted butter, at room temperature
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1/4 cstrawberry or seedless raspberry jam
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1 cgranulated sugar or splenda
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1 1/2 call-purpose flour
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2 1/2 tspbaking powder
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1/2 tspcinnamon
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1/2 tspsalt
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2/3 cunsalted butter, at room temperature
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2eggs
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1/4 tspalmond extract
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1/2 tspvanilla
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1/3 cmilk or almond milk
How To Make upside-down rhubarb cake
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1If 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.
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2Preheat 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.
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3In 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.
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4Gradually 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.
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5Bake 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.
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6When 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
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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