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RHUBARB UPSIDE DOWN CAKE




Source of Recipe


My files


Recipe Introduction


This was a neighbor's recipe, created the year that I was born. I have always loved it. The topping reminds me a little of old fashioned Rhubard sauce, and the cake is quite moist. This is a quick and easy dessert, that is good warm, but even better chilled.



List of Ingredients





Topping (Bottom of cake):

3 cups (700 ml) Raw Rhubarb (about 10 stalks) cut into 1/2 inch pieces
3 Tablespoons (45 ml) Melted Butter or Margarine
½ cup (125 ml) sugar

Cake:

2 cups (475 ml) sifted flour
3 teaspoons (15 ml) baking powder
1 teaspoon (5 ml) salt
1 cup (225 ml) sugar
1/3 cup (80 ml) butter or margarine (softened)
1 egg
1 cup (225 ml) milk
1 teaspoon (5 ml) vanilla



Recipe



For topping:

Mix melted margarine and sugar in the bottom of an 8 inch square baking pan.

Toss the rhubarb in the mixture until well-coated (a few drops of red food coloring may be added, if rhubarb looks too green).

For cake:

Sift dry ingredients into a large mixing bowl.

Add margarine, egg, milk and vanilla. Beat for 2 minutes.

Pour over the rhubarb in the baking pan.

Bake for 40 to 50 minutes at 350 degrees (175 C.).

While still warm, loosen the cake around the edges with a knife, place large cake dish over the top of the baking pan, and turn upside down, quickly.
Let the "juices" drain on to the cake for five minutes, before taking the pan off.

Gently remove the pan.