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Rhubarb Upside Down Cake

5.00 Mitt(s) 7 Rating(s)7 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 5

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Level: Easy

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Description

Rhubarb, sugar and butter are placed in a cake pan, topped with cake batter, and baked into a warm, scrumptious cake.

Ingredients

  • FOR THE RHUBARB LAYER:
  • ⅔ cups Maple Sugar Or Sweetener Of Choice, Plus 4 1/2 Teaspoons, Divided
  • 3 Tablespoons Butter, Melted
  • 2-¼ cups Diced Fresh Or Frozen Rhubarb
  • FOR THE BATTER:
  • 6 Tablespoons Butter, Softened
  • ¾ cups Maple Sugar Or Sweetener Of Choice
  • 2 whole Large Eggs, Separated
  • 2 teaspoons Pure Vanilla Extract
  • 1 cup Plus 2 Tablespoons (4 1/2 Ounces) Whole Wheat Pastry Flour
  • 1-½ teaspoon Baking Powder
  • ½ teaspoons Salt
  • ¼ cups Whole Milk
  • ¼ teaspoons Cream Of Tartar

Preparation

1. Preheat oven to 325°F. Grease a 9-inch round cake pan. In a small bowl, combine 2/3 cup sugar and melted butter. Spread in the bottom of prepared pan. Layer with rhubarb and then sprinkle with 4 1/2 teaspoons of maple sugar. Set aside.
2. For the batter, in the bowl of a stand mixer fitted with paddle attachment, cream butter and maple sugar until light and fluffy, about 5 minutes. Add egg yolks and vanilla extract and mix.
3. In a small bowl, whisk together flour, baking powder, and salt. With mixer running on low, into creamed mixture, slowly add half of the flour, then milk, and then the other half of the flour, beating well after each addition and scraping down sides of the bowl as necessary.
4. In a clean, medium-sized bowl, beat egg whites with cream of tartar until stiff peaks form. Gradually fold into batter. Gently spoon batter mixture over rhubarb in pan.
5. Bake in preheated oven until cake springs back when lightly touched, about 50–60 minutes. Cool in pan on a rack for 10 minutes before inverting onto a serving plate. Serve warm with whipped cream or vanilla custard.

Recipe adapted from Taste of Home.

8 Comments

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Ashley on 7.21.2015

Made this tonight–halved the recipe and used regular white flour and brown sugar instead of maple sugar, and I poured heavy cream over each warm serving. Soooo rich, but soooo good.

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lydiajo on 4.26.2011

Made this for my rhubarb fix this spring. So good! thanks.

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Erica Lea on 5.24.2010

aliwicious: I have never looked for frozen rhubarb – we grow our own!

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CraziBeautiful Julie-jann on 5.18.2010

Yum! I can’t wait till rhubarb comes to season, this recipe is going into my recipe box! Thanks

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aliwicious on 5.18.2010

Oh my Lordy is all I can say! Beautiful.

Do you find frozen rhubarb pretty easily in the store? I’ve never noticed it but I will look closer next time.

7 Reviews

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Kelly on 6.17.2017

Absolutely delicious! I used regular sugar.

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harleygertie on 5.30.2012

I recently went on a quest to find a recipe for rhubarb that didn’t require me to make a pie. :)I love Rhubarb pie, I just can’t make a pie to save my life.
I have made this twice now and it got rave reviews from the whole family. The second time I doubled the recipe and baked it in a glass Pyrex dish. I didn’t pay attention to how much longer it took to bake, but it was significant, I’d say at least 20-30 min longer. I used what I had in the house…plain sugar and AP flour. Quote from tonight, Me- “I know you’re not supposed to rave about things that you make, but this is sooooo good.”
Husband- “YES IT IS!!”

The rhubarb is sweetened to perfection, and the cake is not overly sweet. The best combination. I can’t say enough good things. Make this, you won’t be sorry.

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nickdemetria on 6.16.2011

I knew after reading the review that this cake was a bit of work but was in for the long haul. It really wasn’t that bad! The cake is the perfect amount of sweet and tart. Thanks for sharing.

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Whitney on 6.13.2011

I used cinnamon sugar instead of maple sugar and AP whole wheat flour instead of pastry flour and I sprinkled the cake with cinnamon at the end.
This was a delicious recipe! Perfect amount of tart rhubarb and sweet glaze. It was my first upside down cake and everything worked out beautifully.

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squarefootcook on 5.25.2011

I will admit that I got a little grumpy halfway through making this recipe. I usually think of upside down cakes as super fast, easy, last minute adventures. This cake is not, and I was getting a bit weary watching all of the dishes stack up. Having said that, I can also admit that one bite of the finished product completely adjusted my attitude. This cake is not a typical upside down cake. It is so light and fluffy, it almost resembles a souffle more than a cake. The flavor is terrific and it is one of the best uses for rhubarb I have ever seen. The cake is so wonderful and so unique, I can’t even dock it for being labor intensive. It really deserves the 5 mitts.

So, I apologize for my grump face and thank you for sharing this recipe!

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