Farm Fresh: Rhubarb Upside-Down Cake

The combination of tangy rhubarb and creamy cake creates a sensational ending for a spring brunch.


| March/April 2007



CK4

The combination of tangy rhubarb and creamy cake creates a sensational ending for a spring brunch.


Photo By Joe Coca

Rhubarb Upside-Down Cake
Serves 8 to 9

Though it’s fine leftover, this cake tastes best fresh out of the oven while the rhubarb is still warm.

2 cups rhubarb (about 5 medium stalks), cut into 1/2-inch slices
1 1/2 cups sugar, divided
1/2 cup heavy cream
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter, softened
1 egg
1 cup milk
1 teaspoon vanilla
1 teaspoon grated lemon zest

1. Preheat oven to 350˚F.

2. In an 8-inch square or 9-inch round cake pan, toss rhubarb and 1/2 cup sugar and spread evenly. Drizzle cream over rhubarb.

3. Stir together flour, baking powder and salt in a medium bowl. Set aside.





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