Rosy Rhubarb Upside-Down Cake
"Here’s a cake that gets its rosy hue from the rhubarb topping. It’s moist on top and light as a feather on the bottom. —Dawn Lowenstein, Huntingdon Valley, Pennsylvania..."
INGREDIENTS
•
3 cups cubed (1-inch pieces) fresh or frozen rhubarb (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
•
CAKE:
•
3 tablespoons butter, melted
•
1/4 cup packed brown sugar
•
1 cup all-purpose flour
•
1 teaspoon baking powder
•
1/4 teaspoon salt
•
2 large eggs
•
2/3 cup sugar
•
1 teaspoon lemon extract
Comments & Reviews
Just A Pinch Sweepstakes