Years ago we found this recipe for Rhubarb Upside-Down Cake. It works well with fresh or frozen rhubarb. Nutmeg and rhubarb were meant for each other. This recipe demonstrates that.
After baking, this cake can be flipped upside down so that the rhubarb is on the top. OR it can be served, as is, from the pan. It doubles well. Below is my rendition of the recipe.
Rhubarb Upside-Down Cake
Ingredients
TOPPING (OR the part you put in the pan first)
- 3 cups sliced fresh or frozen rhubarb .5-.6 lb is about 2 cups
- 1 cup sugar
- 1 Tbsp arrowroot powder or 2 Tbsp all-purpose flour or cornstarch
- 1/4 tsp ground nutmeg - essential!
- 1/4 cup butter, melted
BATTER
- 1-1/2 cups all-purpose flour OR combination of whole wheat and all-purpose flour
- 2 tsp baking powder
- 1/2 tsp ground nutmeg - essential!
- 1/4 tsp salt - optional
- 1/4 cup butter, melted
- 3/4 cup sugar
- 1 large egg
- 2/3 cup milk
- Sweetened whipped cream or ice cream optional
Instructions
- Place rhubarb in a well-greased 10-in. heavy oven-proof skillet. Combine sugar, arrowroot and nutmeg; sprinkle over rhubarb. Drizzle with butter; set aside.
- In a large bowl, combine the flour, baking powder, nutmeg and salt. Add the butter, sugar, egg and milk until well-blended. Spread over rhubarb mixture.
- Bake at 350° for 35 minutes or until a toothpick inserted near the center comes out clean. Loosen edges immediately and invert onto a serving dish. I put the serving dish upside down over the baking dish. Firmly holding the 2 parts together, I quickly turn them upside down. Then I let it sit a little to let the cake and rhubarb settle onto the serving dish. Sometimes I need to pull some of the rhubarb off the baking dish and on to the cake.
- Serve warm or cold. Serve with whipped cream or ice cream, if desired. Yield: 8-10 servings.
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