Fresh Rhubarb Upside-Down Cake Recipe

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Fresh Rhubarb Upside-Down Cake
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Ingredients
14
Count
Nutrition
535
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. Recipe will fit a cast Iron pan 12 inches across at the top.
  2. Position a rack in the center of the oven and preheat the oven to 350oF.
  3. Brush the insides of 8 mini-or baby cake pans, each 4 inches across and 1 inch deep, with a light coating of melted butter, dust with flour, and tap out the excess (skip this step if using a large cast iron pan).
  4. Whisk or stir the flour, baking powder, and salt together just to blend; reserve.
  5. In a separate bowl, stir the vanilla into the creme fraiche and set aside until needed.
  6. Melt the 1/2 stick of butter in a heavy skillet (or use the cast iron pan).
  7. Add the brown sugar and bourbon and cook over medium heat, stirring with a wooden spoon, until the sugar melts.
  8. Stir in the pecans to coat with the caramel and turn off the heat.
  9. Divide the caramel evenly among the pans, working quickly to get it to the edges of the pans before it sets- step unnecessary if using a large cast iron pan (cooked sugar cools rapidly).
  10. Arrange the rhubarb in circles over the sugar, and set aside while you make the batter.
  11. Put the remaining stick of butter and the granulated sugar in the bowl of a mixer fitted with the paddle attachment, or use a hand-held mixer, and beat on medium-high speed until the mixture is smooth and creamy, scraping down the sides of the bowl with a rubber spatula as needed.
  12. The butter and sugar must be beaten until they are light, fluffy, and pale, so don't rush it- the process can take 3 to 4 minutes with a heavy-duty mixer and 6 to 8 minutes with a hand-held mixer.
  13. Reduce the speed to medium and add the eggs one at a time, beating well after each addition.
  14. Working with a rubber spatula, carefully fold in the dry ingredients and the creme fraiche alternately- 3 additions of dry ingredients, 2 of creme fraiche.
  15. You'll end up with a thick batter.
  16. Spoon the batter over rhubarb and smooth the tops by rotating the pans while you run a rubber spatula over the batter.
  17. Put the pans on a jelly-roll pan and bake for 20 to 35 minutes, or until a toothpick inserted in the center of a cake comes out clean (test a couple of the cakes to be certain).
  18. As soon as the cakes are removed from the oven, turn them out of their pans onto a rack.
  19. Storing the Cake- The cakes can be kept wrapped in plastic at room temperature overnight.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 535.45 Kcal (2242 kJ)
Calories from fat 265.11 Kcal
% Daily Value*
Total Fat 29.46g 45%
Cholesterol 101.09mg 34%
Sodium 332.42mg 14%
Potassium 333.57mg 7%
Total Carbs 62.9g 21%
Sugars 39.55g 158%
Dietary Fiber 1.99g 8%
Protein 6.43g 13%
Vitamin C 3.4mg 6%
Vitamin A 0.2mg 7%
Iron 0.9mg 5%
Calcium 142.2mg 14%
Amount Per 100 g
Calories 298.32 Kcal (1249 kJ)
Calories from fat 147.7 Kcal
% Daily Value*
Total Fat 16.41g 45%
Cholesterol 56.32mg 34%
Sodium 185.2mg 14%
Potassium 185.84mg 7%
Total Carbs 35.04g 21%
Sugars 22.04g 158%
Dietary Fiber 1.11g 8%
Protein 3.58g 13%
Vitamin C 1.9mg 6%
Vitamin A 0.1mg 7%
Iron 0.5mg 5%
Calcium 79.2mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.8
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free

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