Rhubarb Upside Down Cake

Rhubarb Upside Down Cake

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Farmers’ markets are bursting with spring rhubarb. Pick some up and make this much-loved Rhubarb Upside Down Cake.

  • 3 Cups Sliced Rhubarb
  • 1 3/4 Cups Sugar (Divided)
  • 1 1/2 Cups Plus 2 Tablespoons Unbleached Flour (Divided)
  • 1/4 Teaspoon Ground Nutmeg
  • 1/2 Cup Melted Butter (Divided)
  • 2 Large Eggs
  • 2 Teaspoons Baking Powder
  • 1/4 Teaspoon Kosher Salt
  • 2/3 Cup Whole Milk
  • 1 1/2 Teaspoons Vanilla Extract
  • 4 Teaspoons Lemon Zest
  1. Preheat oven to 350 degrees.
  2. Grease 10-inch oven proof skillet. Set aside.
  3. In medium-size bowl combine rhubarb, 1 cup sugar, 2 tablespoons flour, and 1/4 cup melted butter. Transfer to prepared skillet.
  4. In large-size bowl beat 1/4 cup melted butter, 3/4 cup sugar, vanilla, lemon zest, and eggs until well combined.
  5. In medium-size bowl combine flour, baking powder, nutmeg, and kosher salt.
  6. Gradually add dry mixture to wet mixture alternating with milk. Mix until combined.
  7. Spoon batter over rhubarb mixture.
  8. Place in oven for 35 minutes until cake is lightly browned and wooden pick inserted in center of cake comes out clean.
  9. Remove from oven. With butter knife immediately loosen edges. Carefully invert onto serving plate.
  10. Serve warm
  11. Makes 1 Cake
  12. Serves 8
  13. Prep Time: 20 Minutes Cook Time: 35 Minutes Total Time: 55 Minutes
  14. "Work With What You Got!"
  15. ©Tiny New York Kitchen © 2018 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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