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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Bluebarb Uppy Downy Cake Recipe

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This recipe for Bluebarb Uppy Downy Cake is from Watterson 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:  
Rhubarb
3/4 lb rhubarb
1/4 lb blueberries
1/2 C sugar 1 1/2 tsp cornstarch
1 tsp lemon zest
2 T melted butter

Cake
1 C flour
1 1/2 tsp cardamom
1 tsp baking powder
1/2 tsp salt
1 C sugar
2 eggs
6 T butter
1/2 C sour cream
1 tsp lemon zest plus 1 T juice
1 tsp vanilla extract
Directions:
Directions:
Set oven to 350F
Grease 8” square pan and line with parchment paper

For fruit
Whisk sugar, lemon zest, and cornstarch
Mix in fruit
Add in butter and incorporate
Put in single layer in bottom of pan

For cake
Whisk dry ingredients. Set aside
In another bowl, whisk sugar and eggs. Then butter and mix.
Next add sour cream, lemon zest, juice, and vanilla. stir together until combined.
Pour over fruit in pan
Bake about 50 minutes, until toothpick comes out clean
Cool on wire rack 20 minutes
Run knife around edge, invert on serving plate
Serve.

 

 

 

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