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Rhubarb Upside-Down Cake
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Recipe Information
Josie Lynn

Serves/Makes:8 inch square cake

  • Topping (Bottom of cake):
  • 3 cups (700 ml) Raw Rhubarb (about 10 stalks) cut into 1/2 inch pieces
  • 3 Tbsp (45 ml) Melted Butter or Margarine
  • 1/2 cup (125 ml) sugar
  • Cake:
  • 2 cups (475 ml) sifted flour
  • 3 tsp (15 ml) baking powder
  • 1 tsp (5 ml) salt
  • 1 cup (225 ml) sugar
  • 1/3 cup (80 ml) butter or margarine (softened)
  • 1 egg
  • 1 cup (225 ml) milk
  • 1 tsp (5 ml) vanilla
  • For topping:
  • Mix melted margarine and sugar in the bottom of an 8 inch square baking pan.
  • Toss the rhubarb in the mixture until well-coated (a few drops of red food coloring may be added, if rhubarb looks too green).
  • For cake:
  • Sift dry ingredients into a large mixing bowl.
  • Add margarine, egg, milk and vanilla.
  • Beat for 2 minutes.
  • Pour over the rhubarb in the baking pan.
  • Bake for 40 to 50 minutes at 350 degrees (175 C.).
  • While still warm, loosen the cake around the edges with a knife, place large cake dish over the top of the baking pan, and turn upside down, quickly.
  • Let the "juices" drain on to the cake for five minutes, before taking the pan off.
  • Gently remove the pan.
This was a neighbor's recipe, created the year that I was born. I have always loved it. The topping reminds me a little of old fashioned Rhubard sauce, and the cake is quite moist. This is a quick and easy dessert, that is good warm, but even better chilled.

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