Sunday, June 09, 2019

Recipe: Homemade Rhubarb Upside-Down Cake

  • 2/3 cup packed brown sugar
  • 3 tablespoons butter, melted
  • 2-1/4 cups diced fresh or frozen rhubarb
  • 4-1/2 teaspoons sugar
  • BATTER:
  • 6 tablespoons butter, softened
  • 3/4 cup sugar
  • 2 large eggs, separated, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup milk
  • 1/4 teaspoon cream of tartar
  • Whipped cream or vanilla ice cream, optional
  • In a small bowl, combine brown sugar and butter. Spread into a greased 10-in cast-iron or other ovenproof skillet. Layer with rhubarb; sprinkle with sugar. Set aside.
  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. 
  • In a small bowl, beat egg whites and cream of tartar on medium speed until stiff peaks form. Gradually fold into creamed mixture, about 1/2 cup at a time. Gently spoon over rhubarb. 
  • Bake at 325° until cake springs back when lightly touched, 40-50 minutes. Cool for 10 minutes before inverting onto a serving plate. If desired, serve warm with whipped cream or ice cream.
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    From the Kitchen of: Lana at 1:23 PM

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