Rhubarb Upside Down Cake Recipe

The best delicious Rhubarb Upside Down Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Rhubarb Upside Down Cake recipe today!

Hello my friends, this Rhubarb Upside Down Cake recipe will not disappoint, I promise! Made with simple ingredients, our Rhubarb Upside Down Cake is amazingly delicious, and addictive, everyone will be asking for more Rhubarb Upside Down Cake.

What Makes This Rhubarb Upside Down Cake Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Rhubarb Upside Down Cake.

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Ingredients & Directions


3 tb Butter
2/3 c Sugar, granulated
1 lb Rhubarb; trimmed
-about 10 stalks
1 1/2 ts Orange rind; grated

CAKE
1/2 c Butter; softened
3/4 c Sugar, granulated
2 Eggs
1 ts Vanilla
1 1/2 c Flour all purpose
1 1/2 ts Baking powder
1 ts Baking soda
1 ts Orange rind; grated
1/4 ts -salt
1 c Yogurt, plain

Grease sides of 9″ springform pan; pour in butter and sprinkle with
sugar. Cut rhubarb into 2 inch pieces. Arrange in tight rows in
bottom of pan, starting with middle three rows and trimming to fit.
Chop remaining pieces coarsely; sprinkle on top with orange rind, set
aside. CAKE: In large bowl, cream butter with sugar till fluffy. Beat
in eggs, one at a time and vanilla. Stir together flour, baking
powder, baking soda, orange rind and salt. Stir half of the flour
mixture into creamed mixture; stir in yogurt and remaining flour
mixture. Spread carefully over rhubarb, mounding higher at edges,
Wrap foil around bottom of pan and set on baking sheet. Bake in 350F
oven for about 1 hour or till cake springs back when lightly touched.
Let cool on rack for 15 minutes. Invert cake on serving platter.
Serve warm. MAKES 8-10 SERVINGS

Yields
1 Servings

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