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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 430.3
  • Total Fat: 19.1 g
  • Cholesterol: 100.8 mg
  • Sodium: 443.5 mg
  • Total Carbs: 69.8 g
  • Dietary Fiber: 1.3 g
  • Protein: 5.2 g

View full nutritional breakdown of rhubarb fennel upsidedown cake calories by ingredient
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rhubarb fennel upsidedown cake

Submitted by: TRAILBLAZING


Number of Servings: 8

Ingredients

    Butter, unsalted, .25 cup
    Brown Sugar, .875 cup, packed
    *Rhubarb, 2 cup, diced
    *Flour, white, 1.5 cup
    Baking Powder, 1.5 tsp
    Baking Soda, 1 tsp
    Salt, .5 tsp
    Butter, unsalted, .5 cup
    Granulated Sugar, .67 cup
    Vanilla Extract, .5 tsp
    *Fennel seed, 1 tsp
    Egg, fresh, 2 large
    Buttermilk, lowfat, .5 cup
    Milk, 1%, .25 cup

Directions

Make topping:
In a well-seasoned 10-inch cast-iron skillet melt butter over moderate heat until foam subsides and reduce heat to low. Sprinkle brown sugar evenly onto bottom of skillet and heat, undisturbed, 3 minutes (not all brown sugar will be melted). Remove skillet from heat. Cut enough rhubarb crosswise into 1-inch pieces to measure 3 cups and decoratively arrange, rounded sides down, in one layer over brown sugar.
Preheat oven to 350F.
Make cake:
With a mortar and pestle or in an electric coffee/spice grinder finely grind anise seeds. Into a bowl sift together anise, flour, baking powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and sugar until light and fluffy and beat in vanilla. Add eggs 1 at a time, beating well after each addition. With mixer on low speed add flour mixture alternately in batches with buttermilk and milk, beginning and ending with flour mixture and beating until just combined (do not overbeat).| Spoon batter over rhubarb in skillet, spreading evenly (be careful not to disturb rhubarb), and bake cake in middle of oven until golden, about 45 minutes, or until a tester comes out clean. Cool cake in skillet on a rack 15 minutes.
Run a thin knife around edge of skillet and invert a plate over skillet. Keeping plate and skillet firmly pressed together, invert cake onto plate. Carefully remove skillet and serve cake warm or at room temperature.


Read More http://www.epicurious.com/recipes/food/views/Rhubarb-Anise-Upside-Down-Cake-101504#ixzz11WoZ6Z2C

Number of Servings: 8

Recipe submitted by SparkPeople user TRAILBLAZING.





TAGS:  Desserts |

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