Rhubarb Upside Down Cake
Create a luscious Rhubarb Upside Down Cake by layering sweet and tangy rhubarb over a rich, moist cake batter. Baked to perfection, it's a delightful twist on a classic dessert favorite!
Servings 8
Calories 336kcal
Ingredients
For the Rhubarb mixture:
- 3 cups diced fresh rhubarb
- 1 cup sugar
- 2 tablespoons flour
- ¼ teaspoon ground nutmeg
- ¼ cup butter melted
For the Cake batter:
- ¾ cup sugar
- 1 large egg
- 1½ cup flour
- 2 teaspoons baking powder
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ⅖ cup 2% milk
Instructions
- Preheat oven to 350 degrees F. Place diced rhubarb, sugar, nutmeg, flour, and butter in a 9" cast iron skillet.
- Toss rhubarb mixture to coat completely.
- In a small bowl, whisk together the flour, baking powder, and nutmeg.
- In large bowl, whisk together egg, milk, and vanilla extract. Add dry ingredients to wet ingredients and mix until batter is smooth.
- Pour cake batter over top of rhubarb mixture. Spread cake batter to cover rhubarb mixture to cover rhubarb completely.
- Bake for 30 minutes, until toothpick inserted into center of cake comes out clean.
- Cool cake for 15 minutes. Invert cake onto a cake plate. Serve warm or cold.
Nutrition
Calories: 336kcal | Carbohydrates: 66g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 240mg | Potassium: 186mg | Fiber: 2g | Sugar: 45g | Vitamin A: 266IU | Vitamin C: 4mg | Calcium: 122mg | Iron: 2mg | Net Carbohydrates: 64g
