Homemade Rhubarb Upside-Down Cake Recipe

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Homemade Rhubarb Upside-Down Cake
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Ingredients:

Directions:

  1. In a small bowl, combine brown sugar and butter. Spread into a greased 9-in. round baking pan. Layer with rhubarb; sprinkle with sugar. Set aside.
  2. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
  3. In a small bowl, beat egg whites and cream of tartar on medium speed until stiff peaks form. Gradually fold into creamed mixture, about 1/2 cup at a time. Gently spoon over rhubarb (pan will be full, about 1/4 in. from the top of pan).
  4. Bake at 325° for 50-60 minutes or until cake springs back when lightly touched. Cool for 10 minutes before inverting onto a serving plate. Serve warm with whipped cream if desired. Yield: 10-12 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 219.58 Kcal (919 kJ)
Calories from fat 102.71 Kcal
% Daily Value*
Total Fat 11.41g 18%
Cholesterol 60.89mg 20%
Sodium 139.06mg 6%
Potassium 168.58mg 4%
Total Carbs 28.62g 10%
Sugars 24.89g 100%
Dietary Fiber 0.63g 3%
Protein 1.94g 4%
Vitamin C 1.6mg 3%
Vitamin A 0.1mg 4%
Iron 0.4mg 2%
Calcium 121.8mg 12%

* 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

  • 5.2
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free

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