Sticky Rhubarb Upside Down Cake |
|
 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
I love using Rhubarb, which I buy from the amish farmer's market every spring and freeze. When I saw this recipe in The newlywed cookbook, I knew I just had to try it Ingredients:
5 tablespoons unsalted butter |
1 1/2 cups whole wheat flour |
1/4 teaspoon baking powder |
1 3/4 cups sugar |
1/4 teaspoon sea salt |
1/2 cup whole milk |
1 large egg, beaten |
1 teaspoon vanilla extract |
4 large stalk rhubarb, cut up |
1 cup miniature marshmallow |
2 cups vanilla ice cream |
Directions:
1. Preheat oven to 350.
2. whisk together the flour, baking powder, 3/4 cup of the sugar.
3. and salt in a medium bowl.
4. mix in the butter with a fork.
5. whisk together the egg, milk and vanilla in a small bowl.
6. add the milk mixture to the flour mixture.
7. bring together in a loose batter.
8. toss together the rhubarb, remaining sugar, and marshmellows and spoon into a buttered baking dish.
9. spoon batter over top in an even layer.
10. bakeabout forty minutes.
11. serve with ice cream.
|
|