Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Rhubarb Upside Down Cake Recipe
    Lost? Site Map

    Rhubarb Upside Down Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    30 mins

    45 mins

    mumoftwo's Note:

    This is a recipe I got from my Mum, I have no idea where she got it, but it is an old family favorite. I freeze Rhubarb in 2 cup baggies, pre-cut, just so I can make this cake year round. I usually cut it into 16 pieces, which makes for a taste for all, but it makes 9 very generous pieces too. It is yummy!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Oven at 350 f.
    2. 2
      Topping: (the first 3 ingredients). In a 9x9 inch cake pan, melt butter, stir in 1/3 cup sugar and rhubarb. Cover with tin foil and bake 8-10 minutes, while preparing the batter.
    3. 3
      Mix flour, baking powder and salt.
    4. 4
      In a seperate bowl, cream shortening and sugar.
    5. 5
      Blend the eggs and vanilla into the shortening mixture. Beat ubtil light and fluffy.
    6. 6
      Add dry ingredients to creamed mixture, alternating with the milk. Make 3 dry additions and 2 wet additions. Combine lightly after each.
    7. 7
      Turn into pan with rhubarb topping. The topping may be very juicy, especially if you used frozen rhubarb, but don't worry, it adds to the delicious flavor.
    8. 8
      Bake 40-45 minutes, until the cake springs back when touched.
    9. 9
      Immediately invert on a plate. Let it cool for 10 minutes, then remove the pan.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Rhubarb Upside Down Cake

    Serving Size: 1 (67 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 182.5
     
    Calories from Fat 77
    42%
    Total Fat 8.6 g
    13%
    Saturated Fat 2.7 g
    13%
    Cholesterol 30.4 mg
    10%
    Sodium 144.7 mg
    6%
    Total Carbohydrate 24.0 g
    8%
    Dietary Fiber 0.5 g
    2%
    Sugars 13.8 g
    55%
    Protein 2.6 g
    5%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites