Monday, May 21, 2012


Once again it is time to harvest rhubarb and I have quite a bit to use!  Yesterday my niece came over and we baked Rhubarb Upside-Down Cake.  The recipe is from The Joy of Rhubarb by Theresa Millang.  I'm not going to recommend the book as I've made a number of its recipes and have found that most of them require modifications.  That is true for this recipe as well.  I found the cake to be too sweet.  Thus, if you decide to make the cake, you will want to reduce the sugar.  That said, here it is one day after we baked the cake and it was gone by 8: a.m. this morning!

Rhubarb Upside-Down Cake.  Serves 8.
2/3 cup boiling water
1/2 cup quick-cooking oatmeal
2 tablespoons butter, melted
1/3 cup granulated sugar
2 cups fresh rhubarb, diced
2/3 cup granulated sugar
1/2 cup brown sugar, packed
1/4 cup corn oil
1 teaspoon vanilla extract
1 egg
1 cup all-purpose flour mixed in a bowl with:
    1 teaspoon baking powder
    1/4 teaspoon baking soda
    1/2 teaspoon ground cinnamon
    1/4 teaspoon salt
Preheat oven to 350º.  Pour boiling water over oatmeal in a bowl; cover and let stand 20 minutes.
Stir melted butter and granulated sugar in an 8-inch square baking pan.  Sprinkle with rhubarb.
In a large bowl, beat granulated sugar, brown sugar, corn oil, vanilla and egg.  Add oat mixture; beat well.  Add flour mixture; beat just to combine.  Carefully pour mixture over rhubarb.  Bake about 50 minutes or until a wooden pick inserted in center comes out clean.  Cool in pan on a rack 5 minutes.  Run a knife along sides of pan to loosen cake.  Carefully invert cake onto a cake plate.
Serve with whipped cream or ice cream.  Refrigerate leftovers.

No comments:

Post a Comment