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    You are in: Home / Recipes / Lemony Rhubarb Upside-Down Cake Recipe
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    Lemony Rhubarb Upside-Down Cake

    Lemony Rhubarb Upside-Down Cake. Photo by awalde

    1/8 Photos of Lemony Rhubarb Upside-Down Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    20 mins

    50 mins

    NoraMarie's Note:

    I got this recipe out of the magazine Canadian Family. We like it.

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    Serves: 8



    Units: US | Metric



    1. 1
      Topping: Preheat oven to 350°F In a greased, 9-inch heavy nonstick skillet, melt butter over medium heat; stir in brown sugar.
    2. 2
      Remove skillet from heat; spread sugar mixture evenly over bottom of skillet. Scatter rhubarb [cut in 1 inches pieces] evenly over sugar mixture; set skillet aside.
    3. 3
      Cake: In a medium bowl, whisk together flour, baking powder, and baking soda.
    4. 4
      In a separate bowl and using an electric mixer, beat together sugar, butter, and lemon rind until well combined.
    5. 5
      Add egg and vanilla, beat well.
    6. 6
      Stir half of flour mixture into sugar mixture; stir in buttermilk.
    7. 7
      Add remaining flour mixture, stirring just until combined.
    8. 8
      Spread batter carefully over rhubarb in skillet; bake for 45 to 50 minutes, until cake springs back when gently pressed in center and a toothpick inserted in center comes out clean.
    9. 9
      As soon as cake comes out of oven, run a spatula around sides to loosen cake.
    10. 10
      Let cool in skillet for 10 minutes.
    11. 11
      Invert cake on a plate.
    12. 12
      Serve warm or at room temperature with whip cream or ice cream.

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    Ratings & Reviews:

    • on May 29, 2011


      Your cake was lovely and refreshing.
      I used lime zest insted of lemon as I had some at ready. I'm sure that this recipe is great with a lot of other fruits too. I will keep it to convert it in an allround recipe.
      Thanks a lot for posting this

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    • on June 15, 2008


      This was so good and delicious it was finished it one day. :( Fortunately for me I plan to make it again.

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    • on December 23, 2007


      Excellent cake & faultless recipe IMO except for the part about the skillet that does seem to confuse a little at 1st. I used a 10-in rd Pyrex baking dish & frozen rhubarb from my summer supply. I let it cool an extra 5 min & it easily was plated intact. This is easy to fix & has just the right balance of tart to sweet & lemon flavours. The lovely aroma still lingers in my kitchen & my MIL will be very pleased tomorrow on Christmas Eve. Yum! Thx for posting this recipe for us.

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    Read All Reviews (6)


    Nutritional Facts for Lemony Rhubarb Upside-Down Cake

    Serving Size: 1 (137 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 360.1
    Calories from Fat 117
    Total Fat 13.0 g
    Saturated Fat 7.9 g
    Cholesterol 55.9 mg
    Sodium 269.6 mg
    Total Carbohydrate 57.4 g
    Dietary Fiber 1.2 g
    Sugars 38.1 g
    Protein 4.4 g

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