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Rhubarb Upside-Down Cake

A.1.Foods's picture
  Butter 2 Tablespoon
  Packed brown sugar 1⁄2 Cup (8 tbs)
  Rhubarb 2 Cup (32 tbs), frozen (fresh or)
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Baking powder 2 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Shortening 1⁄3 Cup (5.33 tbs)
  Granulated sugar 3⁄4 Cup (12 tbs)
  Egg 1
  Vanilla 1 1⁄2 Teaspoon
  Milk 2⁄3 Cup (10.67 tbs)

Melt the butter or margarine in a 9x1 1/2-inch round baking pan.
Stir in brown sugar.
Arrange sliced rhubarb in pan.
Combine flour, baking powder, and salt.
In small mixer bowl beat shortening about 30 seconds.
Add granulated sugar; beat till well combined.
Add egg and vanilla; beat 1 minute.
Add dry ingredients and milk alternately to beaten mixture, beating after each addition.
Spread batter evenly over rhubarb.
Bake in a 350° oven for 50 to 55 minutes.
Cool in pan for 5 minutes; invert onto a serving plate.
Serve warm.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2753 Calories from Fat 926

% Daily Value*

Total Fat 105 g161.3%

Saturated Fat 37.3 g186.3%

Trans Fat 9 g

Cholesterol 291.1 mg97%

Sodium 2137.7 mg89.1%

Total Carbohydrates 427 g142.4%

Dietary Fiber 9.5 g37.9%

Sugars 272 g

Protein 33 g66.2%

Vitamin A 27.9% Vitamin C 32.5%

Calcium 146% Iron 69.4%

*Based on a 2000 Calorie diet

Rhubarb Upside-Down Cake Recipe