Rhubarb Upside-Down Cake

Rhubarb Upside-Down Cake is a lacto ovo vegetarian recipe with 10 servings. For 73 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 209 calories, 4g of protein, and 6g of fat. It is perfect for Mother's Day. A mixture of pecans, orange zest, dark corn syrup, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is liked by 400 foodies and cooks. It is brought to you by Eating Well. It works well as a side dish. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes. With a spoonacular score of 32%, this dish is rather bad. Rhubarb Instant Pot Cake (Rhubarb Upside Down Cake) - Rachel Cooks, Rhubarb Upside-Down Cake, and Rhubarb Upside Down Cake are very similar to this recipe.

Servings: 10

Preparation duration: 40 minutes

Cooking duration: 30 minutes

 

Ingredients:

1 teaspoon baking powder

2 teaspoons butter

1 tablespoon dark corn syrup

2 large egg whites

2 large eggs

1/2 cup packed light brown sugar

2/3 cup packed light brown sugar, divided

2 teaspoons freshly grated orange zest

1/3 cup pecans, or walnuts

2 tablespoons chopped pecans, or walnuts

1 pound rhubarb, trimmed and cut into 1-inch pieces (3 cups)

1/4 teaspoon salt

1 teaspoon vanilla extract

3/4 cup whole-wheat pastry flour

Equipment:

frying pan

oven

hand mixer

food processor

blender

bowl

whisk

oven mitt

wire rack

knife

Cooking instruction summary:

To prepare topping: Coat a 10-inch ovenproof skillet (such as cast-iron) with cooking spray. Add corn syrup and butter; heat over low heat until butter has melted, swirling the pan to coat the bottom evenly. Remove from the heat; spread brown sugar evenly over the bottom of the pan. Sprinkle nuts over the sugar and arrange rhubarb, rounded sides down, in a circular pattern on top. Set aside.To prepare cake: Preheat oven to 375 F. Combine flour, nuts, baking powder and salt in a food processor or blender; process until finely ground.Beat 2 egg whites in a large bowl with an electric mixer on high speed until soft peaks form. Gradually add 1/3 cup brown sugar, beating until stiff and glossy. Set aside. (It is not necessary to wash beaters.) Beat whole eggs with the remaining 1/3 cup brown sugar in another large bowl on high speed until thickened and pale, 3 to 5 minutes. Blend in orange zest and vanilla.Whisk one-fourth of the beaten whites into the whole-egg mixture. Gently fold in half the flour mixture. Fold in the remaining beaten whites, followed by the remaining flour mixture. Spread the batter evenly over the rhubarb.Bake the cake until the top springs back when touched lightly, 25 to 30 minutes. Let cool in the pan on a wire rack for 5 minutes. Loosen the edges with a knife. Invert a serving platter over the cake. Using oven mitts, grasp platter and skillet together and carefully flip them over. Let the skillet sit for a few minutes to allow any caramel clinging to it to drip onto the cake. Remove the skillet. Let the cake cool for at least 20 minutes. Serve warm or at room temperature.

 

Step by step:


1. To prepare topping: Coat a 10-inch ovenproof skillet (such as cast-iron) with cooking spray.

2. Add corn syrup and butter; heat over low heat until butter has melted, swirling the pan to coat the bottom evenly.

3. Remove from the heat; spread brown sugar evenly over the bottom of the pan. Sprinkle nuts over the sugar and arrange rhubarb, rounded sides down, in a circular pattern on top. Set aside.To prepare cake: Preheat oven to 375 F.

4. Combine flour, nuts, baking powder and salt in a food processor or blender; process until finely ground.Beat 2 egg whites in a large bowl with an electric mixer on high speed until soft peaks form. Gradually add 1/3 cup brown sugar, beating until stiff and glossy. Set aside. (It is not necessary to wash beaters.) Beat whole eggs with the remaining 1/3 cup brown sugar in another large bowl on high speed until thickened and pale, 3 to 5 minutes. Blend in orange zest and vanilla.

5. Whisk one-fourth of the beaten whites into the whole-egg mixture. Gently fold in half the flour mixture. Fold in the remaining beaten whites, followed by the remaining flour mixture.

6. Spread the batter evenly over the rhubarb.

7. Bake the cake until the top springs back when touched lightly, 25 to 30 minutes.

8. Let cool in the pan on a wire rack for 5 minutes. Loosen the edges with a knife. Invert a serving platter over the cake. Using oven mitts, grasp platter and skillet together and carefully flip them over.

9. Let the skillet sit for a few minutes to allow any caramel clinging to it to drip onto the cake.

10. Remove the skillet.

11. Let the cake cool for at least 20 minutes.

12. Serve warm or at room temperature.


Nutrition Information:

Quickview
207k Calories
4g Protein
5g Total Fat
36g Carbs
2% Health Score
Limit These
Calories
207k
10%

Fat
5g
9%

  Saturated Fat
1g
8%

Carbohydrates
36g
12%

  Sugar
27g
31%

Cholesterol
39mg
13%

Sodium
103mg
5%

Get Enough Of These
Protein
4g
8%

Manganese
0.72mg
36%

Selenium
11µg
16%

Vitamin K
13µg
13%

Phosphorus
103mg
10%

Fiber
2g
9%

Calcium
91mg
9%

Potassium
286mg
8%

Magnesium
28mg
7%

Copper
0.13mg
7%

Vitamin B2
0.11mg
7%

Vitamin B1
0.09mg
6%

Iron
0.97mg
5%

Vitamin C
4mg
5%

Zinc
0.66mg
4%

Vitamin B6
0.09mg
4%

Vitamin B3
0.69mg
3%

Folate
13µg
3%

Vitamin B5
0.34mg
3%

Vitamin A
130IU
3%

Vitamin E
0.39mg
3%

Vitamin B12
0.1µg
2%

Vitamin D
0.22µg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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