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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Upside Down Rhubarb Cake Recipe

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This recipe for Upside Down Rhubarb Cake is from The Sandberg Family Cookbook Project, 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:  
First layer:
2 T butter
2 cups chopped rhubarb
3/4 cup sugar

Batter:
2 eggs
1 cup sugar
1 cup sifted flour
1/4 tsp. salt
1 tsp. baking powder
2 T butter
1/2 cup hot milk
1 tsp. vanilla
Directions:
Directions:
Melt in 9 x 13 inch cake pan bottom (in oven or over low heat on stove) 2 T butter, the rhubarb, 3/4 cup sugar.

Meanwhile, mix batter. Beat eggs hard for 4 minutes. Add 1 cup sugar (1/3 cup at a time, then mix and add the next 1/3 cup, repeat). Mix flour, salt, and baking powder together. Add 2 T butter melted in the 1/2 cup hot milk to the egg mixture alternatively with the flour mixture. Add vanilla. Mix thoroughly. Pour over hot rhubarb mixture. Bake in 350 degree oven 30 minutes or until top springs back when lightly touched. Top with sweetened whipped cream or Cool Whip.
Personal Notes:
Personal Notes:
Although my father claimed not to like rhubarb, he would request this cake every spring!

 

 

 

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