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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

RHUBARB UPSIDE DOWN CAKE Recipe

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This recipe for RHUBARB UPSIDE DOWN CAKE is from The Sefcik Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound rhubarb
3/4 cups butter
1 cup brown sugar
1 1/2 cups flour
2 tbsp. baking powder
2 eggs
2 Tbsp. dark rum
Directions:
Directions:
Grease a 9-inch pan. Cream butter and sugar together until fluffy. Spread half in bottom of pan. Cut rhubarb in one inch lengths, splitting thicker pieces in half. Spread over bottom of pan, sunburst fashion, to be pretty.

Sift flour with baking powder. Beat eggs lightly, then mix a little bit at a time, with 1 tablespoon flour, into the rest of the creamed butter and sugar. Fold in the rest of the flour, moistening with rum. Pour slowly over rhubarb to cover and bake about 45 minutes at 350º.

Cool a couple of minutes and turn onto serving platter. Top with ice cream.
Personal Notes:
Personal Notes:
I love Rhubarb

 

 

 

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