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    You are in: Home / Recipes / Mom's Rhubarb Upside Down Cake Recipe
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    Mom's Rhubarb Upside Down Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    Kydd's Note:

    I have been carrying the recipe around with me on a faded piece of paper since 1988. I will never forget the day I baked this for my Papa's birthday. He never liked cakes or any desserts much and rarely bothered to even taste them, but much to my family's surprise he even asked for seconds of this one! What a proud and triumphant moment for a granddaughter who was still in elementary school :) I haven't made this in many years, but I do remember that it is very simple, moist and tasty!

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    Units: US | Metric




    1. 1
      BASE: Pour butter over bottom of 8" square cake pan; sprinkle with sugar.
    2. 2
      Cut rhubarb into 2" pieces (if rhubarb is extra thick, slice lengthwise to keep pieces uniform in size).
    3. 3
      Arrange rhubarb closely together in 3 rows in bottom of pan.
    4. 4
      Chop any remaining pieces coarsely and sprinkle on top.
    5. 5
      Sprinkle with orange rind and set aside.
    6. 6
      CAKE: In bowl, stir together flour, baking powder, baking soda, salt and mace.
    7. 7
      In separate bowl, cream butter and sugar until fluffy.
    8. 8
      Beat in egg and rind.
    9. 9
      Mix in flour mixture alternately with yogurt, making 3 additions of each.
    10. 10
      Spoon batter over rhubarb, spreading right to edges of pan.
    11. 11
      Using back of spoon, indent batter slightly at centre.
    12. 12
      Bake at 350 for 35-40 minutes, or until golden brown and top springs back when lightly pressed.
    13. 13
      Remove from oven and let cool on rack for 15 minutes before inverting onto serving tray.

    Ratings & Reviews:

    • on June 19, 2011


      This is a delicious cake! It is easy to prepare, and offers a nice presentation.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 09, 2006


      I really liked this recipe. The rhubarb is front and center, thanks to the large pieces; the butter and sugar make a sort of nice sauce underneath it; the orange zest is pleasant without being overwhelming; and the sourness of the rhubarb and the yogurt is a really nice counterpoint to the sweetness. It really is very simple, moist and tasty!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Mom's Rhubarb Upside Down Cake

    Serving Size: 1 (122 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 348.4
    Calories from Fat 121
    Total Fat 13.5 g
    Saturated Fat 8.1 g
    Cholesterol 65.0 mg
    Sodium 391.0 mg
    Total Carbohydrate 53.5 g
    Dietary Fiber 1.6 g
    Sugars 35.2 g
    Protein 4.7 g

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