Spring Favorites

Rhubarb Upside Down Cake

Source: Taste of Home

Ingredients

  • 3-4 c. fresh or frozen rhubarb (about 8 stalks), cut into chunks
  • 3/4 c. white sugar
  • 3/4 c. water
  • 1 Tbls. fresh lemon juice (need zest for the cake)
  • 1/2 t. ground cinnamon
  • 1/4 t. ground nutmeg

Cake

  • 3 Tbls. butter, melted
  • 1/4 c. packed brown sugar
  • 1 c. unbleached all-purpose flour
  • 1 t. baking powder
  • 1/4 t. salt
  • 2 eggs
  • 2/3 c. white sugar
  • 1/2 t. lemon zest

Instructions

In a large sauce pan, combine rhubarb, sugar, water, lemon juice, cinnamon and nutmeg. Bring to a boil; reduce heat and simmer uncovered for 6-8 minutes until rhubarb is tender crisp. Don't get too mushy.

Drain and reserve 6 tablespoons of cooking liquid.

Pour melted butter into an 8x8-inch square baking pan. Sprinkle with brown sugar and top with the drained rhubarb.

Sift flour, baking powder and salt together, twice.

In a large bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until thick and lemon-colored.

Beat in lemon zest and reserved rhubarb cooking liquid. Fold in sifted flour mixture. Pour batter over rhubarb.

Bake at 350 degrees for 35-40 minutes or until top springs back when lightly touched.

Cool 10 minutes before inverting onto a serving plate. Serve warm.

NOTE: Serve with a scoop of vanilla ice cream or whipped cream topping. Good just plain too.