Lemony Rhubarb Upside-Down Cake

Submitted by NoraMarie

"I got this recipe out of the magazine Canadian Family. We like it."

 

• Ready In: 1hr 10mins
• Ingredients: 12
• Yields: 1 cake
• Serves: 8

ingredients

• 3 tablespoons butter
• 2⁄3 cup packed brown sugar
• 2 cups sliced fresh rhubarb

• Cake

• 1 1⁄2 cups all-purpose flour
• 1 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 3⁄4 cup granulated sugar
• 1⁄3 cup butter, soften
• 1 tablespoon finely grated lemon rind
• 1 egg
• 1 teaspoon vanilla
• 3⁄4 cup buttermilk

directions

1. Topping: Preheat oven to 350°F In a greased, 9-inch heavy nonstick skillet, melt butter over medium heat; stir in brown sugar.
2. Remove skillet from heat; spread sugar mixture evenly over bottom of skillet. Scatter rhubarb [cut in 1 inches pieces] evenly over sugar mixture; set skillet aside.
3. Cake: In a medium bowl, whisk together flour, baking powder, and baking soda.
4. In a separate bowl and using an electric mixer, beat together sugar, butter, and lemon rind until well combined.
5. Add egg and vanilla, beat well.
6. Stir half of flour mixture into sugar mixture; stir in buttermilk.
7. Add remaining flour mixture, stirring just until combined.
8. Spread batter carefully over rhubarb in skillet; bake for 45 to 50 minutes, until cake springs back when gently pressed in center and a toothpick inserted in center comes out clean.
9. As soon as cake comes out of oven, run a spatula around sides to loosen cake.
10. Let cool in skillet for 10 minutes.
11. Invert cake on a plate.
12. Serve warm or at room temperature with whip cream or ice cream.

Reviews

[ILuvRecipes]

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.

 

[Artandkitchen]

Your cake was lovely and refreshing.<br/>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. <br/>Thanks a lot for posting this

 

[Studentchef]

This was so good and delicious it was finished it one day. :( Fortunately for me I plan to make it again.

 

[twissis]

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.

 

[Cat..atude]

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