CRANBERRY RHUBARB UPSIDE-DOWN CAKE

Cranberry Rhubarb Upside-Down Cake image

Toni Fohey of Waukesha, Wisconsin writes, "With a few alterations over the years, this has become one of my families' favorites. I get requests for the recipe every time I make it for guests."

Provided by Taste of Home

Time 1h5m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

1/2 cup quick-cooking oats
2/3 cup boiling water
2 tablespoons butter, melted
1/3 cup plus 1/2 cup packed brown sugar, divided
1 cup fresh or frozen cranberries, coarsely chopped
1 cup chopped fresh or frozen rhubarb
1 egg
1/2 cup sugar
1/4 cup canola oil
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup chopped walnuts, toasted

Steps:

Place oats in a small bowl; add boiling water. Cover and let stand for 20 minutes. Meanwhile, pour butter into an 8-in. square baking dish coated with cooking spray; sprinkle with 1/3 cup brown sugar. Add cranberries and rhubarb. , In a large bowl, beat the egg, sugar, oil and remaining brown sugar. Stir in oat mixture. Combine the flour, baking powder, cinnamon and salt; gradually beat into egg mixture until blended. Fold in walnuts. Spoon over fruit. , Bake at 350° for 40-45 minutes or until a toothpick comes out clean. Immediately invert onto a serving plate. Serve warm.

Nutrition Facts : Calories 227 calories, Fat 9g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 114mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.