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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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
From
Yields
1 Servings
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