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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 169.3
  • Total Fat: 5.8 g
  • Cholesterol: 31.3 mg
  • Sodium: 108.9 mg
  • Total Carbs: 28.0 g
  • Dietary Fiber: 2.1 g
  • Protein: 2.8 g

View full nutritional breakdown of Rhubarb Upside-Down Cake calories by ingredient
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Rhubarb Upside-Down Cake

Submitted by: WISLNDR

Introduction

from Jane Brody's Good Food Gourmet. This is the exact recipe from the book; I use less sugar, whole-wheat flour and a non-stick quiche pan. I haven't made this in a while but I don't remember the wax-paper part of step 2. from Jane Brody's Good Food Gourmet. This is the exact recipe from the book; I use less sugar, whole-wheat flour and a non-stick quiche pan. I haven't made this in a while but I don't remember the wax-paper part of step 2.
Number of Servings: 12

Ingredients

    1 pound rhubarb, cut into 1/2-inch slices (about 3 cups)
    1 cup sugar, divided
    1/3 cup (5 1/3 tablespoons) butter or margarine
    1 1/2 teaspoons baking powder
    1 egg
    1 teaspoon vanilla
    1/2 cup skim or low-fat milk
    1 1/4 cups all-purpose flour

Directions

1. Preheat oven to 350 degrees F.
2. In a large saucepan, combine the rhubarb and 2/3 cup of the sugar. Cook the ingredients, stirring them, over a moderately low heat until the sugar melts. Spread the fruit over the bottom of a well-greased 8-inch or 9-inch square or round baking pan lined with greased wax paper.
3.In a mixing bowl, beat the butter or margarine with the remaining 1/3 cup of sugar and the baking powder until the mixture is fluffy, then beat in the egg and vanilla. Gradually add the milk, alternating it with the flour, and blend the ingredients well. Spoon the batter over the fruit layer, spreading batter with a plastic spatula or broad knife to cover the fruit evenly.
4. Place the pan in the hot oven, and bake the cake for about 35 minutes. Let the cake cool in the pan on a rack for about 5 minutes. Then run a knife around the edges of the cake to loosen the cake, and invert the cake onto a serving platter. Carefully remove the wax paper.

Number of Servings: 12

Recipe submitted by SparkPeople user WISLNDR.





TAGS:  Desserts |

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