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Nutrition Facts
Serving Size 1 (156g) Recipe makes 8 servings
Calories 396
Calories from Fat 119		(30%)
Amount Per Serving		%DV
	Total Fat 13.3g	20%
	Saturated Fat 8.1g	40%
	Monounsaturated Fat 3.5g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 59mg		19%
Sodium 220mg		9%
Potassium 203mg		5%
Total Carbohydrate 66.4g		22%
	Dietary Fiber 1.6g	6%
	Sugars 44.4g
Protein 4.6g		9%
detailed view... how is this calculated?

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Rhubarb Upside-Down Cake

Recipe #28524 | 45 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Terri F.
May 15, 2002

This is best made in a cast iron skillet in the oven and served warm.

SERVES 8 (change servings and units)

Ingredients

Topping

3 cups rhubarb, cut in 1/2 inch pieces
1 cup sugar
2 tablespoons flour
1/4 teaspoon nutmeg
1/4 cup butter, melted

Batter

1 1/2 cups flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon nutmeg
1/4 cup butter, melted
2/3 cup milk
1 egg

Directions

1
Preheat oven to 350°F.
2
Place rhubarb in a greased 10-inch cast iron skillet.
3
Mix sugar, flour and nutmeg for topping and sprinkle over rhubarb.
4
Drizzle with 1/4 cup of melted butter.
5
In a separate bowl, mix flour, sugar, baking powder, salt, and nutmeg.
6
Add butter, milk, and egg and beat until smooth.
7
Spread batter over rhubarb mixture.
8
Bake for 35 minutes, or until toothpick in center comes out clean.
9
Loosen edges immediately and invert onto serving dish.
10
Serve warm.

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Browse similar recipes by category

Course > Desserts > Cakes
Main Ingredient > Fruit
Preparation > Time to Make > < 60 mins
Preparation > Equipment > Oven
Dietary > Low in... > Low Protein

Featured Reviews for This Recipe

From: etully

On May 31, 2005

I made this in an 8x8 glass dish, cooking it for the full 35 minutes. My DD didn't care for this but that just means more for everyone else who liked it quite a lot. Next time I will use brown sugar and and a bit less butter; I'm after a more caramel effect when I invert the dessert. Thanks, Terri F, I will make this again. I bet it would be good with other fruit, too.

1 person found this review helpful

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From: Linorama

On May 1, 2004

This is my kind of dessert! It's quick to make, great warm, looks impressive and tastes fantastic. I did chop my rhubarb small because I like a more even layer on top (the way my grandma made it) and I baked it in a 9x9 stoneware pan. I can tell that I'm going to be on a kick with this dessert for a while. Thanks for the great recipe!

1 person found this review helpful

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From: Wendy W88

On Sep 23, 2002

Terry, This was so very delicious! The only change I made was using a 10" cake pan because I don't have a cast iron skillet...yet!! But as soon as I get one, this will be the first thing I make in it! While I was preparing this, I was a little nervous about the amount of sugar being sprinkled over the rhubarb, but it was just perfect when it was finished! My family loved this cake! Thank you for posting this! ~Wendy

3 people found this review helpful

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From: CountryLady

On Aug 5, 2004

This was delicious! I used fresh-from-the-garden rhubarb & followed the recipe exactly - including the use of my cast iron frying pan. I served warm with a dollop of vanilla frozed yogurt. Thanx Terri!

2 people found this review helpful

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