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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

RHUBARB UPSIDE DOWN CAKE - TOM'S FAVORITE Recipe

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This recipe for RHUBARB UPSIDE DOWN CAKE - TOM'S FAVORITE is from Eating Under The Family Tree - Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 C Diced Rhubarb (stems only)
3/4 C Sugar
1/2 C Butter
1 C Sugar
2 Eggs
1 3/4 C Flour
1/4 TSR Salt
3 TSR Baking Powder
1/2 Milk
Marshmallows
Whip Cream (optional)
Directions:
Directions:
Combine Rhubarb ante 3/4 cup sugar mix together. Place on the bottom of a round 15 inch Peking pan. Top with 1 bag of Marshmallows. In a separate bowl cream together 1/2 Butter and 1 Cup Sugar. Add Eggs in 1 at a time. Sift together Flour, Baking Powder and Salt. Alternate dry mixture with 1/2 Cup milk. Mix together. Spread over top of Marshmallows. Bake 350º 45 minutes to 1 hour. Top of Cake should be golden brown. Remove from oven cool 10 minutes. Gently scrape edges to release cake. Place plate over pan and flip over. Top with Whip Cream.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is great served warm or cold. Its a delightful suprise when you first bite into it. This has always been Tom's favorite desert. We make it with fresh Rhubarb right out of Aunt Marie's and Uncle Frank's Garden. Enjoy

 

 

 

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