Rhubarb Upside Down Cake

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 480.9
  • Total Fat: 32.3 g
  • Cholesterol: 117.0 mg
  • Sodium: 497.2 mg
  • Total Carbs: 48.6 g
  • Dietary Fiber: 2.2 g
  • Protein: 5.4 g

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


Introduction

Melt 1/2 C. butter in a 10" cast iron skillet, add brown sugar until melted, add orange zest, turn off heat. Cut rhubarb at an angle in thin slices, layer on top of sugar butter mixture in fry pan. Cream 1/4 C of butter and 1/4 C of lo fat butter alternative with flour, baking soda and salt. Add 1 T. milk or Half & Half. Pour over rhubarb in fry pan. Melt 1/2 C. butter in a 10" cast iron skillet, add brown sugar until melted, add orange zest, turn off heat. Cut rhubarb at an angle in thin slices, layer on top of sugar butter mixture in fry pan. Cream 1/4 C of butter and 1/4 C of lo fat butter alternative with flour, baking soda and salt. Add 1 T. milk or Half & Half. Pour over rhubarb in fry pan.
Number of Servings: 8

Ingredients

    453 gram(s) Rhubarb, raw (by JO_JO_BA)
    24 tsp unpacked Brown Sugar
    .75 cup Butter, salted
    .75 cup Granulated Sugar
    1.25 cup Flour - Gold medal all purpose flour
    1 tbsp Half and Half Cream
    4 tbsp Orange Peel
    3 large Egg, fresh, whole, raw
    1 tsp Baking Powder
    .5 tsp Salt - Table - 1 tsp. (by MIKNMEG)
    2 tbsp Almonds - sliced
    12 tbsp Countryside Creamery Tastes Like Butter

Tips

I tried this recipe. Lots of butter, would not add the almonds next time. Recipe is by British Author - Sarah Raven (In Season - cook book.)


Directions

Bake @ 350 for 30 minutes. Let cool for 20 minutes. Place a large plate on top of the fry pan. Flip over onto plate. Dust with powdered sugar and toasted almonds.

Serving Size: 8 - 1 C. servings

Number of Servings: 8

Recipe submitted by SparkPeople user CSTUART76.