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Rhubarb Upside-Down Cake Recipe

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This recipe for Rhubarb Upside-Down Cake, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marian Warns Tomell (1929-2000)
Added: Tuesday, September 20, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2/3 C. boiling water
1/2 C. rolled oats
2 T. butter
1/3 C. sugar
2 C. diced rhubarb
1 C. flour
1 tsp. baking powder
1/4 tsp. soda
1/2 tsp. cinnamon
1/4 tsp. salt
2/3 C. sugar
1/2 C. brown sugar
1/4 C. cooking oil
1 egg

Directions:
Directions:
Put the oats in a medium bowl and cover with the boiling water. Let stand for 20 minutes. Meanwhile, place the butter in an 8x8x2" baking pan and heat in a 350 degree oven about 2 minutes. Stir in the 1/3 C sugar. Sprinkle the diced rhubarb over the sugar and set aside.
Stir together the flour, baking powder, soda, cinnamon and salt. Set aside. Combine the 2/3 C. sugar, brown sugar, oil and egg and beat until combined. Add the oat mixture and beat well. Add the flour mixture and beat again until just combined.
Pour the cake batter over the rhubarb. Bake in a 350 degree oven about 50 minutes. Cool on a wire rack for 5 minutes and then run a knife along sides of pan to loosen cake. Invert unto a serving plate.
Serve warm.

Number Of Servings:
Number Of Servings:
9-10
Preparation Time:
Preparation Time:
1 hour 30 minutes to mix and bake.
Personal Notes:
Personal Notes:
Marian said one could never have too many rhubarb recipies!

 

 

 

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