Dessert

rhubarb upside down caek is for Dessert.

rhubarb upside down caek takes several minutes to prepare.

rhubarb upside down caek takes several minutes to cook.

rhubarb upside down caek makes 8 servings.

The ingredients for rhubarb upside down caek are:

Rubarb upside down cake.
.by Mary-Anne Harvey on Sunday, May 22, 2011 at 8:52am.Rhubarb upside down cake.

* Base: 2 tbsp (25 mL) butter

* 1/2 cup (125 mL) packed brown sugar

* 3 cups (750 mL) diced Rhubarb



* Cake: 1/2 cup (125 mL) butter, softened

* 3/4 cup (175 mL) granulated sugar

* 2 eggs

* 1 tsp (5 mL) vanilla

* 1-1/2 cups (375 mL) all-purpose flour

* 2 tsp (10 mL) baking powder

* 1/4 tsp (1 mL) salt

* 1/8 tsp (0.5 mL) nutmeg, 1/8 tsp cinnamon

* 1 cup (250 mL) sour cream or plain yogurt



Preparation:



Base:lightly saute Rhubarb, sugar, butter and 3 tbls of water until Rhubarb is tender crisp. line 9 inch cake pan, that has been greased and floured, with wax paper and spread mixture evenly.



Cake: In bowl, cream together butter and sugar until fluffy. Beat in eggs, one at a time, beating well after each addition. Add vanilla. Stir together flour, baking powder, salt and nutmeg and cinnamon. Stir into creamed mixture alternately with sour cream, making three additions of each.



Spread batter over rhubarb. Bake in 350?F (180?C) oven for 45 to 50 minutes or until top springs back when lightly pressed. Let cool on rack for 15 minutes. Run knife around edge of pan; invert cake onto serving plate. Serve warm or at room temperature with whipped cream, (the real stuff not that cool whip crap) or whole milk. The cake soaks it up, yummy

Here is how you make rhubarb upside down caek:

Rubarb upside down cake..by Mary-Anne Harvey on Sunday, May 22, 2011 at 8:52am.Rhubarb upside down cake.* Base: 2 tbsp (25 mL) butter* 1/2 cup (125 mL) packed brown sugar* 3 cups (750 mL) diced Rhubarb * Cake: 1/2 cup (125 mL) butter, softened* 3/4 cup (175 mL) granulated sugar* 2 eggs* 1 tsp (5 mL) vanilla* 1-1/2 cups (375 mL) all-purpose flour* 2 tsp (10 mL) baking powder* 1/4 tsp (1 mL) salt* 1/8 tsp (0.5 mL) nutmeg, 1/8 tsp cinnamon* 1 cup (250 mL) sour cream or plain yogurt Preparation: Base:lightly saute Rhubarb, sugar, butter and 3 tbls of water until Rhubarb is tender crisp. line 9 inch cake pan, that has been greased and floured, with wax paper and spread mixture evenly. Cake: In bowl, cream together butter and sugar until fluffy. Beat in eggs, one at a time, beating well after each addition. Add vanilla. Stir together flour, baking powder, salt and nutmeg and cinnamon. Stir into creamed mixture alternately with sour cream, making three additions of each. Spread batter over rhubarb. Bake in 350?F (180?C) oven for 45 to 50 minutes or until top springs back when lightly pressed. Let cool on rack for 15 minutes. Run knife around edge of pan; invert cake onto serving plate. Serve warm or at room temperature with whipped cream, (the real stuff not that cool whip crap) or whole milk. The cake soaks it up, yummyServing Size:?cut into 8 wedges,Number of Servings: 8

The nutritional information for rhubarb upside down caek is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 427.9

• Total Fat: 22.0 g
• Cholesterol: 97.0 mg
• Sodium: 337.4 mg
• Total Carbs: 58.7 g
• Dietary Fiber: 1.5 g
• Protein: 5.4 g