6 Reviews

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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awalde May 29, 2011

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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Studentchef June 15, 2008

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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twissis December 23, 2007

We really enjoyed this cake. I too baked it in a Pyrex cake pan and it released without sticking. The cake was nice and fluffy and not too sweet. We just love rhubarb! An easy and good looking cake that tasted good warm and at room temperature. Made for PAC Fall 2007.

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ILuvRecipes September 24, 2007

Very easy and tasty dessert. Wasn`t sure about the skillet required..I took it to mean a frying pan..All my non stick pans have handles, and was afraid the handle would melt in the oven.. I used a regular pyrex cake dish, and had no problem getting it to release from the pan. I also used a lemon cake mix that I had on hand, rather than make a cake from scratch. Still, excellent easy dessert. Cat^..^atude

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Cat^..^atude June 23, 2007

This was really good!!! I didn't make any changes and I don't think anybody would need to because it was perfect the way it was! Thanks for the recipe NoraMarie!

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BestTeenChef June 29, 2006
Lemony Rhubarb Upside-Down Cake