Rhubarb Upside-Down Cake
- Ready In:
- 25mins
- Ingredients:
- 14
- Serves:
-
10
ingredients
-
FOR TOPPING
- 1 tablespoon dark corn syrup
- 2 tablespoons butter
- 1⁄2 cup light brown sugar, packed
- 2 tablespoons pecans or 2 tablespoons walnuts, chopped
- 1 lb rhubarb, trimmed and cut inot 1-inch pieces
-
FOR CAKE
- 3⁄4 cup whole wheat pastry flour
- 1⁄3 cup pecans or 1/3 cup walnuts
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 2 large egg whites
- 2⁄3 cup light brown sugar, packed, divided
- 2 large eggs
- 2 teaspoons freshly grated orange zest
- 1 teaspoon vanilla extract
directions
- TO PREPARE TOPPING: Coat a 10-inch ovenproof skillet (such as castiron) with cooking spray. Add corn syrup and butter; heat over low heat until butter has melted, swirling the pan to coat the bottom evenly. Remove from the heat; spread the brown sugar evenly over the bottom of the pan. Sprinkle the nuts over the sugar and arrange the rhubarb, rounded side down, in a circular pattern on top. Set aside.
- TO PREPARE CAKE: Preheat oven to 375°F Combine flour nuts, baking powder and salt in a food processor or blender; process until finely ground.
- Beat two egg whites in large bowl with an electric mixer on high speed until soft peaks form. Gradually add 1/3 cup brown sugar, beating until stiff and glossy. Set aside. (It is not necessary to wash beaters).
- Beat whole eggs with the remaining 1/3 cup brown sugar in another large bowl on high speed until thickened and pale, 3-5 minutes. Blend in orange zest and vanilla.
- Whisk one-fourth of the beaten whites into the whole egg mixture. Gently fold in half the flour mixture. Fold in the remaining beaten whites, followed by the remaining flour mixture. Spread the batter evenly over the rhubarb.
- Bake the cake until the top springs back when touched lightly, 25-30 minutes. Let cool in the pan on a wire rack for 5 minutes. Loosen the edges with a knife. Invert a serving platter over the cake. Using oven mitts, grasp platter and skillet together and carefully flip them over. Let the skillet sit for a few minutes to allow any caramel clinging to it drip onto the cake. Remove the skillet. Let the cake cool at least 20 minutes. Serve warm or at room temperature.
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I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!!
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<br>I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it -
<br>My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes.
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<br>Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm
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<br>I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.