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| My nice slice of cake while doing my foodie research! |
A while back I had bought his magazine by Taste of Home and it had a whole rhubarb section and one of the recipes had this delicious upside-down rhubarb cake and I knew I had to try it, but like anything else I tweeked the ingredients to fit more my personal taste. I hope you all enjoy this recipe and feel free to tweek the recipe to your tastes like I've done!
You will need -
2/3 cup packed brown sugar
3 tbsp butter melted
2 1/4 cups rhubarb (*frozen is fine)
4 1/2 tsp sugar
1/8 tsp nutmeg
Batter -
6 tbsps butter, softened
3/4 cup sugar
2 eggs, separated
1 tsp vanilla
1 cup plus 2 tbsp flour
1/8 tsp nutmeg
1 1/2 tsp baking powder
1/2 tsp salt
1/4 cup almond milk
Preheat oven to 325F and grease a nine-inch cake pan.
Mix together the brown sugar & butter. Add rhubarb and mix well until rhubarb is coated.
Put rhubarb mixture on bottom of pan and sprinkle sugar and nutmeg over that and set aside.
Beat butter and sugar until fluffy.
Add egg yolks and vanilla, beat well.
Mix all dry ingredients into a separate bowl.
Mix in the milk and flour mixture, alternating each one.
Beat egg whites until it forms stiff peaks and fold into cake mixture.
Pour batter over rhubarb.
Bake 45 minutes to 1 hour.
Let cool 10 minutes and then flip over onto a plate.
*If you are using frozen rhubarb, you could either defrost and toss the liquid or just run over hot water and drain out most liquid and you should be fine.
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| So yum! |
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| with homemade strawberry jam |
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| Strawberry shortcake |
I apologize for not blogging much lately! My mind has been wedding planning instead of finding food inspiration! I hope you enjoy this delish recipe and I'll try to post more frequently!
Until next time,
Jacqueline
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