Dessert

rhubarb fennel upsidedown cake is for Dessert.

rhubarb fennel upsidedown cake takes 15 minutes to prepare.

rhubarb fennel upsidedown cake takes 45 minutes to cook.

rhubarb fennel upsidedown cake makes 8 servings.

The ingredients for rhubarb fennel upsidedown cake are:

Butter, unsalted, .25 cup
Brown Sugar, .875 cup, packed
*Rhubarb, 2 cup, diced
*Flour, white, 1.5 cup
Baking Powder, 1.5 tsp
Baking Soda, 1 tsp
Salt, .5 tsp
Butter, unsalted, .5 cup
Granulated Sugar, .67 cup
Vanilla Extract, .5 tsp
*Fennel seed, 1 tsp
Egg, fresh, 2 large
Buttermilk, lowfat, .5 cup
Milk, 1%, .25 cup

Here is how you make rhubarb fennel upsidedown cake:

Make topping:In a well-seasoned 10-inch cast-iron skillet melt butter over moderate heat until foam subsides and reduce heat to low. Sprinkle brown sugar evenly onto bottom of skillet and heat, undisturbed, 3 minutes (not all brown sugar will be melted). Remove skillet from heat. Cut enough rhubarb crosswise into 1-inch pieces to measure 3 cups and decoratively arrange, rounded sides down, in one layer over brown sugar.Preheat oven to 350?F.Make cake:With a mortar and pestle or in an electric coffee/spice grinder finely grind anise seeds. Into a bowl sift together anise, flour, baking powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and sugar until light and fluffy and beat in vanilla. Add eggs 1 at a time, beating well after each addition. With mixer on low speed add flour mixture alternately in batches with buttermilk and milk, beginning and ending with flour mixture and beating until just combined (do not overbeat).| Spoon batter over rhubarb in skillet, spreading evenly (be careful not to disturb rhubarb), and bake cake in middle of oven until golden, about 45 minutes, or until a tester comes out clean. Cool cake in skillet on a rack 15 minutes.Run a thin knife around edge of skillet and invert a plate over skillet. Keeping plate and skillet firmly pressed together, invert cake onto plate. Carefully remove skillet and serve cake warm or at room temperature.Read More http://www.epicurious.com/recipes/food/views/Rhubarb-Anise-Upside-Down-Cake-101504#ixzz11WoZ6Z2CNumber of Servings: 8Recipe submitted by SparkPeople user TRAILBLAZING.

The nutritional information for rhubarb fennel upsidedown cake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 430.3

• Total Fat: 19.1 g
• Cholesterol: 100.8 mg
• Sodium: 443.5 mg
• Total Carbs: 69.8 g
• Dietary Fiber: 1.3 g
• Protein: 5.2 g