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:
covered percent of daily need
