Rhubarb Upside Down Cake

1 lb. rhubarb
1 c. sugar
½ c. margarine, softened
2 lg. eggs
2 tsp. vanilla
2 c. unsifted cake flour
2 tsp. baking powder
¼ tsp. salt
¾ c. milk
1 recipe for thickened rhubarb sauce
whipped cream or ice cream

Heat oven 350. Lightly grease 9 in. round pan. Trim off ends of rhubarb and cut into 1 inc. pieces. Arrange pieces in the greased pan. Sprinkle with ¼ c. sugar. In large bowl beat butter and ¾ c. sugar until fluffy. Add eggs one at a time. Beat in vanilla. Combine flour, baking powder and salt. Sift over butter mixture. Add milk. Stir just until combined. Spoon batter over rhubarb pieces. Place cake pan on a baking sheet and bake 35-40 mins or until cake springs back. With a spatula, loosen edges of cake. Place a plate over the cake and invert.

Rhubarb Sauce makes 1 ¾ cups

1 lb. rhubarb, tops removed
1/3 c. sugar
1/8 tsp. cinnamon
pinch of salt

Trim off ends and ay leaves; wash stalks. Cut into 1 inch pieces. In a saucepan, combine rhubarb, sugar, cinnamon and salt. Heat to boiling. Reduce heat, cover and simmer until saucy. To thicken, mix 1 T. cornstarch with 2 T. water and stir in rhubarb mxture. Cook, stirring, until sauce is clear and thickened. Put sauce over cake and top with whipped cream or ice cream.

Carol Shaffer

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