NVDAILY.COM | Reader Recipes
Posted December 11, 2013 | Leave a comment
Rhubarb Upside Down Cake
1 lb. rhubarb
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.
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.
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