Best Redhot Rhubarb Upside Down Cake Recipes

RHUBARB UPSIDE-DOWN CAKE

Rhubarb Upside-Down Cake image

I've baked this cake every spring for many years, and my family loves it! Use your own fresh rhubarb, hit up a farmers market or find a neighbor who will trade stalks for the recipe! -Helen Breman, Mattydale, New York

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 10 servings.

Number Of Ingredients 15

Ingredients

3 cups sliced fresh or frozen rhubarb
1 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
1/4 cup butter, melted
BATTER
1/4 cup butter, melted
3/4 cup sugar
1 large egg, room temperature
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2/3 cup 2% milk
Sweetened whipped cream, optional

Steps:

Place rhubarb in a greased 10-in. cast-iron or other heavy ovenproof skillet. Combine sugar, flour and nutmeg; sprinkle over rhubarb. Drizzle with butter; set aside. For batter, in a large bowl, beat the butter and sugar until blended. Beat in the egg. Combine the flour, baking powder, nutmeg and salt. Gradually add to egg mixture alternately with milk, beating well after each addition., Spread over rhubarb mixture. Bake at 350° until a toothpick inserted in the center comes out clean, about 35 minutes. Loosen edges immediately and invert onto a serving dish. Serve warm. If desired, serve with whipped cream.

Nutrition Facts : Calories 316 calories, Fat 10g fat (6g saturated fat), Cholesterol 48mg cholesterol, Sodium 248mg sodium, Carbohydrate 53g carbohydrate (36g sugars, Fiber 1g fiber), Protein 4g protein.

RHUBARB UPSIDE DOWN CAKE I

Rhubarb Upside Down Cake I image

This easy recipe uses cake mix to make a delicious upside-down cake with rhubarb and marshmallows.

Provided by Doll Face

Categories Desserts Cakes Cake Mix Cake Recipes Upside-Down Cake

Yield 24

Number Of Ingredients 4

Ingredients

1 (18.25 ounce) package yellow cake mix
6 cups chopped rhubarb
1 cup white sugar
3 cups miniature marshmallows

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
Place chopped rhubarb on the bottom of greased 9x13 inch pan. Sprinkle sugar evenly over rhubarb. Sprinkle marshmallows over rhubarb and sugar.
Prepare cake mix according to instructions on package. Pour over rhubarb and marshmallows in pan.
Bake at 350 degrees F (175 degrees C) for 1 hour. Cool in pan for 10 minutes, then invert onto serving dish so that rhubarb is on top.

Nutrition Facts : Calories 151.6 calories, Carbohydrate 31.6 g, Cholesterol 0.4 mg, Fat 2.6 g, Fiber 0.8 g, Protein 1.3 g, SaturatedFat 0.4 g, Sodium 147.7 mg, Sugar 21.6 g

REDHOT RHUBARB UPSIDE DOWN CAKE

Redhot Rhubarb Upside Down Cake image

Number Of Ingredients 6

Ingredients

4 cups rhubarb washed and cut into 1-inch chunks
1/2 cup brown sugar
1 cup water
1/2 cup red hot cinnamon candy
1 store bought cake mix
2 tablespoons margarine

Steps:

Put the first three ingredients in a 10-inch Dutch Oven and simmer about 30 minutes. When the rhubarb is well cooked and starting to thicken, add the cinnamon red hots and stir until they're dissolved. Let the rhubarb/red hot mixture cool for a few minutes while you mix up your cake mix according to package directions. Next set your 12-inch Dutch Oven in the firepan over 4-6 briquets and let your margarine melt. Take a spatula and make sure the melted margarine completely covers the bottom of the Dutch Oven. Spoon the rhubarb into the Dutch Oven and spread evenly. Then pour the cake mix over the rhubarb. Bake with 20-25 briquets on top until it smells done which is usually about 40 minutes.NOTE: When making upside down cake--if you have fruit juice left over from breakfast, add it to your cake mix in place of the water for a moister cake.A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Snacks & Desserts

Nutrition Facts : Nutritional Facts Serves

RHUBARB UPSIDE-DOWN CAKE

Rhubarb Upside-Down Cake image

This cake has a crumb "topping" that actually ends up on the bottom. Each bite has a surprisingly crunchy texture.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Time 2h15m

Yield Makes one 9-inch cake

Number Of Ingredients 13

Ingredients

4 tablespoons unsalted butter, melted
1/2 cup all-purpose flour
1/4 cup sugar
Coarse salt
1 1/2 sticks unsalted butter, room temperature, plus more for buttering pan
1 pound rhubarb, trimmed and cut on a very sharp diagonal about 1/2 inch thick
1 3/4 cups sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
Coarse salt
1/2 teaspoon finely grated orange zest plus 1 tablespoon fresh orange juice
2 large eggs
1 cup sour cream

Steps:

Preheat oven to 350 degrees. Make the topping: Stir together butter, flour, sugar, and 1/4 teaspoon salt until moist and crumbly.
Make the cake: Butter a 9-inch round cake pan (2 inches deep). Dot with 4 tablespoons butter (cut into pieces). Toss rhubarb with 3/4 cup sugar; let stand for 2 minutes. Toss again, and spread in pan.
Whisk together flour, baking powder, and 1 1/2 teaspoons salt. Beat remaining stick butter and cup sugar with a mixer on medium speed until pale and fluffy. Beat in zest and juice. Beat in eggs, 1 at a time, until incorporated, scraping down sides of bowl. Beat in flour mixture in 3 additions, alternating with sour cream, until smooth. Spread evenly over rhubarb. Crumble topping evenly over batter.
Bake until a toothpick inserted into the center comes out clean and top springs back when touched, about 1 hour. Let cool for 10 minutes. Run a knife around edge of cake, and invert onto a wire rack. Let cool completely.