Rhubarb Upside-Down Cake

       One of the quotes I love to hear is ” A way through a man’s heart is through his stomach.” I found that to be so true once I made this delicious cake with fresh rhubarb from our garden. Once he tried it, he said “This is the best cake I have ever had,” makes me feel proud and that’s why I want to share this recipe. its really easy to make.

Difficulty: easy

Serves: 7

INGREDIENTS:

1/2 C                       Brown sugar

1/4 c                        Butter (melted)

3 c                           Rhubarb (fresh or frozen, diced)

1/4c                         jello powder (strawberry)

DIRECTIONS:

– Mix all ingredients together (except rhubarb) and smooth down into a greased square or round baking dish.

 –  If your using fresh rhubarb, dice.

– Layer baking dish with rhubarb.Set aside.

BATTER INGREDIENTS:

1/2 c               Butter (softened)

1 c                  Sugar

2                     Eggs (yolks only)

2 tsp               Vanilla extract

1 1/2 c            All-purpose Flour

2 tsp               Baking Powder

1/2 tsp            Salt

1/2 c               Milk

1/4 tsp            Cream Of Tartar

DIRECTIONS:

preheat oven to 325 degrees.

* In a large mixing bowl.

– Cream butter and sugar.

– Beat in egg yolks, and vanilla

– Add in the flour, Baking powder,and salt: mix well.

– Slowly add in the Cream of tatar

– Mix well

_ Gently spoon over rhubarb.

– Bake in a 325 degree oven for 40-45 minutes or until cake springs back when touched.

– Cool for 10 minutes before inverting onto a serving plate.

enjoy with a nice helping of whip cream.

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4 thoughts on “Rhubarb Upside-Down Cake

    1. I hope you like it. Mark says its the best and now his favorite. I was so happy that the rhubarb survived the flooding we had, in which the flood ruined the rest of the veggies that were just starting to come up. Just planted the arugula Sunday.

      Liked by 1 person

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