Rhubarb Upside-Down Cake with Rosemary Caramel Sauce Recipe

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Rhubarb Upside-Down Cake with Rosemary Caramel Sauce
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Ingredients
16
Count
Nutrition
3797
Calories
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Ingredients:

Directions:

  1. Preheat oven to 350°. Make cake: Butter a 9-in. round pan or 8 (1-cup) ramekins and line with parchment paper or waxed paper cut to fit. Butter the paper. In a bowl, toss rhubarb with 3 tbsp. granulated sugar. Spoon evenly into pan or ramekins; if using ramekins, set on a rimmed baking sheet.
  2. Melt chocolate in a small metal bowl over a pan of barely simmering water, whisking until smooth, 2 to 4 minutes. Let cool.
  3. Beat butter and 1/2 cup granulated sugar in a bowl with a mixer until fluffy. Add egg whites and vanilla and beat until well blended. Combine flour, baking powder, and salt in another bowl. Beat flour mixture into egg mixture half at a time, alternating with milk, until smooth. Stir in chocolate.
  4. Spread batter evenly over rhubarb. Bake cake until golden brown and a toothpick inserted in center comes out almost clean, 28 to 35 minutes. Let cool in pan or ramekins about 30 minutes.
  5. Make sauce: Heat cream and rosemary in a small saucepan over medium heat until bubbles form at edge of pan, stirring occasionally, 3 to 5 minutes. Remove from heat and discard rosemary.
  6. Stir granulated sugar with lemon juice and 2 tbsp. water in a 12-in. frying pan. Cook over medium-high heat, occasionally picking up pan and swirling mixture around sides to wash down sugar crystals, until deep golden, 5 to 6 minutes. Immediately remove pan from heat, add cream (it will bubble up), and whisk until smooth. Scrape sauce into a serving bowl.
  7. Make compote: In a small saucepan over medium heat, bring brown sugar, 1/3 cup water, and the rhubarb to a boil, stirring occasionally. Reduce heat and simmer until rhubarb is tender, 4 to 5 minutes.
  8. Loosen cake from sides of pan or ramekins with a small metal spatula. Invert pan onto a platter (or invert ramekins onto dessert plates) and remove paper. For cake on platter, cut into wedges and transfer to plates. Using a slotted spoon, spoon compote and some syrup on cake. Spoon some sauce next to cake and serve the rest on the side. Serve with chamomile ice cream.
  9. Note: Nutritional analysis is per serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3797.1 Kcal (15898 kJ)
Calories from fat 3417.48 Kcal
% Daily Value*
Total Fat 379.72g 584%
Cholesterol 316.71mg 106%
Sodium 1507.77mg 63%
Potassium 3102.62mg 66%
Total Carbs 634.34g 211%
Sugars 460.51g 1842%
Dietary Fiber 14.96g 60%
Protein 39.21g 78%
Vitamin C 38.5mg 64%
Vitamin A 0.7mg 25%
Iron 16.7mg 93%
Calcium 1360.2mg 136%
Amount Per 100 g
Calories 219.21 Kcal (918 kJ)
Calories from fat 197.3 Kcal
% Daily Value*
Total Fat 21.92g 584%
Cholesterol 18.28mg 106%
Sodium 87.05mg 63%
Potassium 179.12mg 66%
Total Carbs 36.62g 211%
Sugars 26.59g 1842%
Dietary Fiber 0.86g 60%
Protein 2.26g 78%
Vitamin C 2.2mg 64%
Iron 1mg 93%
Calcium 78.5mg 136%

* 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

  • 106.8
    Points
  • 169
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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