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DESSERT RECIPE: Rhubarb Upside Down Cake

1/4-cup butter
3/4-cup brown sugar
1-tbsp orange juice
4-cups rhubarb, cut in 1/2 inch pieces
2-cups flour
1-tbsp baking powder
1/2-tsp salt
2-tbsp white sugar
1/3-cup butter
1-egg, beaten
1/4-cup orange juice
3/4-cup milk

Preheat oven to 350*
Place 1/4-cup butter in a 9 inch round or 8 inch square baking pan and put in the oven until the butter is melted
Remove from the oven and stir in the brown sugar and 1 tablespoon orange juice
Arrange rhubarb in rows in the sauce. Make 2 layers of rhubarb
In a medium bowl or food processor mix the flour, baking powder, salt and white sugar
Cut in 1/3-cup butter until the size of small pieces
Mix egg, 1/4-cup orange juice and milk together
Add to the dry ingredients and mix or process until just combined
Spread batter over the rhubarb
Push it out to touch all sides of the pan and completely cover the rhubarb
Bake for 30 to 35 minutes
Test the centre of the cake with a cake tester or toothpick to ensure that it is cooked through
Cool on a rack for 10 minutes, then invert the pan over a serving plate and carefully turn it out
Serve warm.