Cranberry Rhubarb Upside-Down Cake |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Toni Fohey of Waukesha, Wisconsin writes, âWith 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.â 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 king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon ground cinnamon |
1/4 teaspoon salt |
1/4 cup chopped walnuts, toasted |
Directions:
1. 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.
2. 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.
3. Bake at 350° for 40-45 minutes or until a toothpick comes out clean. Immediately invert onto a serving plate. Serve warm. Yield: 12 servings.
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