Wednesday, May 13, 2015

RHUBARB UPSIDE-DOWN CAKE

3 cups fresh or frozen rhubarb (approximately 8 stalks)
3/4 cup granulated sugar
3/4 cup water
1 tbsp lemon juice
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg

Combine all the above ingredients in a large saucepan and bring to a boil. Reduce the heat to a simmer and cook, uncovered, 6 to 8 minutes or until the rhubarb is crisp-tender. Stir during cooking to dissolve the sugar. Drain but reserve 6 tablespoons of the liquid.

3 tbsp butter
1/4 cup packed brown sugar
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
2 eggs
2/3 cup sugar
1 tsp lemon extract

Preheat oven to 350 degrees.

Place the butter in an 8-inch square baking dish or pan and melt in oven. Sprinkle the brown sugar over the melted butter. Top with the cooked rhubarb; set aside.

Sift the flour, baking powder and salt together twice. In large mixer bowl beat the eggs on high speed for 3 minutes. Gradually add the sugar; beat until thick and lemon colored.

Beat in the lemon extract and the reserved cooking liquid from the rhubarb. Fold in the sifted flour mixture. Pour this batter over the rhubarb in baking dish/pan.

Bake at 350 degrees for 35 to 40 minutes or until the top springs back when lightly touched. Remove from oven and cool 10 minutes before inverting onto a serving plate. Cut into 9 squares for serving.

Best served warm.


Source: This is a recipe I got last year from a TOH magazine.


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