Sticky Rhubarb Upside Down Cake
- Ready In:
- 50mins
- Ingredients:
- 11
- Yields:
-
1 cake
- Serves:
- 4-6
ingredients
- 73.94 ml unsalted butter
- 354.88 ml whole wheat flour
- 1.23 ml baking powder
- 414.03 ml sugar
- 1.23 ml sea salt
- 118.29 ml whole milk
- 1 large egg, beaten
- 4.92 ml vanilla extract
- 4 large stalk rhubarb, cut up
- 236.59 ml miniature marshmallow
- 473.18 ml vanilla ice cream
directions
- Preheat oven to 350.
- whisk together the flour, baking powder, 3/4 cup of the sugar.
- and salt in a medium bowl.
- mix in the butter with a fork.
- whisk together the egg, milk and vanilla in a small bowl.
- add the milk mixture to the flour mixture.
- bring together in a loose batter.
- toss together the rhubarb, remaining sugar, and marshmellows and spoon into a buttered baking dish.
- spoon batter over top in an even layer.
- bakeabout forty minutes.
- serve with ice cream.
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RECIPE SUBMITTED BY
Even though I am still young (25) Life experince has aged me alot.
I learned to cook at both of my grandmother's knees (One southern American, one southern Irish) when I was about five. By ten I started collecting cookbooks and experinmenting on my own.
As a latch key kid I cooked for my four younger brothers and sisters.
My mom ran a small deli before she died when I was 17 so alot of my recies debuted there.
Now I run my own catering Buisness.
I am married to a wnderful man for five years now. I am a six year old daughter, sons who are four and three.
We are also raising my 14 year old sister and nine Year old stepsister and have a 16 year old foster daughter, all of which love cooking with me.
I am writing a cookbook with the hopes that when I pass I can leave my recipes for them
My cookbook collection has now reached over 1200.
Thank you for trying and reviewing my recipes..
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