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Rhubarb Upside-Down Cake Recipe
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Rhubarb||2 Cup (32 tbs), frozen (fresh or)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Vanilla||1 1⁄2 Teaspoon|
|Milk||2⁄3 Cup (10.67 tbs)|
Serving size: Complete recipe
Calories 2753 Calories from Fat 926
% Daily Value*
Total Fat 105 g161.3%
Saturated Fat 37.3 g186.3%
Trans Fat 9 g
Cholesterol 291.1 mg
Sodium 2137.7 mg89.1%
Total Carbohydrates 427 g142.4%
Dietary Fiber 9.5 g37.9%
Sugars 272 g
Protein 33 g66.2%
Vitamin A 27.9% Vitamin C 32.5%
Calcium 146% Iron 69.4%
*Based on a 2000 Calorie diet
Stir in brown sugar.
Arrange sliced rhubarb in pan.
Combine flour, baking powder, and salt.
In small mixer bowl beat shortening about 30 seconds.
Add granulated sugar; beat till well combined.
Add egg and vanilla; beat 1 minute.
Add dry ingredients and milk alternately to beaten mixture, beating after each addition.
Spread batter evenly over rhubarb.
Bake in a 350Â° oven for 50 to 55 minutes.
Cool in pan for 5 minutes; invert onto a serving plate.