Rhubarb Upside Down Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 slices
Ingredients
  • 3 cups sliced fresh rhubarb
  • ½ tbsp butter
  • ½ cup granulated sugar
  • ¼ cup strawberry or apple jelly
  • ⅔ cup butter, room temp
  • ¾ cup granulated sugar
  • 2 eggs
  • 1½ cups all purpose flour
  • ½ tsp cinnamon
  • ½ tsp salt
  • 2½ tsp baking powder
  • ⅓ cup milk
  • ¼ tsp almond extract
  • ½ tsp vanilla extract
Instructions
  1. Preheat oven to 350℉.
  2. Butter a 9" round cake pan very well. Sprinkle the ¼ cup sugar evenly over the bottom.
  3. Microwave the jelly in a small glass bowl for 20-30 seconds until it melts.
  4. Mix the rhubarb and jelly until the rhubarb is well coated.
  5. Spread the rhubarb in an even layer on top of the sugar in the cake pan.
  6. In the bowl of a stand mixer, beat the butter and sugar until light and fluffy - about 3 minutes.
  7. Add the eggs one at a time, beating well. Scrape down the bowl to ensure all of the butter is incorporated.
  8. In a separate bowl whisk together the flour, cinnamon, salt and baking powder.
  9. In a glass measure mix together the milk and extracts.
  10. Add the flour and milk mixtures alternately to the butter mixture blending just until well combined.
  11. Spread the cake batter evenly over the rhubarb.
  12. Bake for about 30 minutes until golden on the top, then place a piece of aluminum foil loosely over the top and continue baking for 10 minutes longer or until a toothpick inserted in the middle comes out clean.
  13. Let the cake rest sit for about 8-10 minutes (no longer) then run a knife around the edge to loosen the cake then invert onto a serving plate.
Recipe by Chateau Elma at https://www.chateauelma.com/rhubarb-upside-down-cake