Rhubarb upside-down cake

Name: Rhubarb upside-down cake Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 10
Ingredients: *Rhubarb 4 cup diced; *Flour white 1 cup; Granulated Sugar 1.33 cup (divide in half); Butter salted 5 tbsp; Milk 1% .5 cup; Egg fresh whole raw 1 large; Baking Powder 1.5 tsp; Vanilla Extract 1 tsp; Cinnamon ground 1 tsp

Minutes to Prepare: 5
Minutes to Cook: 15

Number of Servings: 10

Ingredients

*Rhubarb, 4 cup, diced *Flour, white, 1 cup Granulated Sugar, 1.33 cup (divide in half) Butter, salted, 5 tbsp Milk, 1%, .5 cup Egg, fresh, whole, raw, 1 large Baking Powder, 1.5 tsp Vanilla Extract, 1 tsp Cinnamon, ground, 1 tsp

Directions

Cut rhubarb into one inch pieces and mix with 2/3C. sugar. Divide amongst single serving ramekins if you want to ensure portion control. Otherwise put in cake pan. Cream egg, 2/3 cup sugar and butter together. Add remaining ingredients and stir until no longer lumpy. Spread over rhubarb. Cook at 180C for approximately 12-15 minutes.

Serving Size: Makes 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user CRZYLLAMA71.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 222.6
Total Fat: 6.6 g
Cholesterol: 34.7 mg
Sodium: 128.8 mg
Total Carbs: 39.4 g
Dietary Fiber: 1.3 g
Protein: 2.8 g

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