Upside Down Rhubarb Cake

  This easy butter cake has the pretty crown of pink rhubarb on top, which is making its annual appearance in the garden again.  Why not try this interesting and quick cake recipe soon, while fresh rhubarb is cheap and in season...it's really tasty!  (and if you don't want to make it, there's always pie!  Just make sure you bake enough to share!) 

Upside Down Rhubarb Cake

3 cups sliced fresh rhubarb (or frozen, thawed)

1 Tbsp butter

1/4 cup strawberry or seedless raspberry jam

1 cup sugar

1-1/2 cups flour

2-1/2 tsp baking powder

1/2 tsp each cinnamon & salt

2/3 cup butter

2 eggs

1/4 tsp each almond and vanilla (or 1/2 tsp vanilla)

1/3 cup milk

350 degrees F, 9 " cake pan, 40-45 mins.

 

Comments

[STEFFOGAL1]

wow I envy the family who gets to enjoy such delicious pies!! :P

[sherry]

YummmmMMMm!

I planted rhubarb late last summer in my back yard. Now this spring, WOW is it ever growing.. seems like it grows by inches over night every night! :-O

I can't wait until I have enough to make your recipe! :O)

[Chris Carson]

Don't know what I do wrong but my pies always have way too much liquid and the bottom crust is always soggy... Top crust is also kind of tough. Your pies look delicious!