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Rhubarb Upside-Down Cake

A.1.Foods's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Dish: 
Cake
Interest: 
Party

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