https://recipes.oncloverpond.us/index.php?action=history&feed=atom&title=Rhubarb_Upside-Down_CakeRhubarb Upside-Down Cake - Revision history2026-04-04T05:52:58ZRevision history for this page on the wikiMediaWiki 1.45.1https://recipes.oncloverpond.us/index.php?title=Rhubarb_Upside-Down_Cake&diff=4802&oldid=prevDhanson: Created page with "{{RecipeSummary |PrepTime= |CookTime=35-40 min @ 350 |Source=[https://www.facebook.com/story.php?story_fbid=122165053208483397&id=61564501915696&rdid=NewQdv2MkqymNPu3 Modern Mom's Kitchen] |Yield=8-12 servings |Rating={{unrated}} }} === Ingredients === For the Topping: * 3 cups chopped rhubarb (1/2-inch pieces) * 3/4 cup granulated sugar * 2 tbsp butter For the Cake: * 1/2 cup butter, softened * 3/4 cup granulated sugar * 2 large eggs * 1 tsp vanilla extract * 1 1/2 cups..."2025-05-29T03:44:16Z<p>Created page with "{{RecipeSummary |PrepTime= |CookTime=35-40 min @ 350 |Source=[https://www.facebook.com/story.php?story_fbid=122165053208483397&id=61564501915696&rdid=NewQdv2MkqymNPu3 Modern Mom's Kitchen] |Yield=8-12 servings |Rating={{unrated}} }} === Ingredients === For the Topping: * 3 cups chopped rhubarb (1/2-inch pieces) * 3/4 cup granulated sugar * 2 tbsp butter For the Cake: * 1/2 cup butter, softened * 3/4 cup granulated sugar * 2 large eggs * 1 tsp vanilla extract * 1 1/2 cups..."</p>
<p><b>New page</b></p><div>{{RecipeSummary<br />
|PrepTime=<br />
|CookTime=35-40 min @ 350<br />
|Source=[https://www.facebook.com/story.php?story_fbid=122165053208483397&id=61564501915696&rdid=NewQdv2MkqymNPu3 Modern Mom's Kitchen]<br />
|Yield=8-12 servings<br />
|Rating={{unrated}}<br />
}}<br />
=== Ingredients ===<br />
For the Topping:<br />
* 3 cups chopped rhubarb (1/2-inch pieces)<br />
* 3/4 cup granulated sugar<br />
* 2 tbsp butter<br />
For the Cake:<br />
* 1/2 cup butter, softened<br />
* 3/4 cup granulated sugar<br />
* 2 large eggs<br />
* 1 tsp vanilla extract<br />
* 1 1/2 cups all-purpose flour<br />
* 2 tsp baking powder<br />
* 1/4 tsp salt<br />
* 1/2 cup milk<br />
* Whipped cream or vanilla ice cream for serving (optional)<br />
<br />
=== Preparation ===<br />
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan (not springform—trust me!) and line the bottom with parchment if you’re nervous about sticking.<br />
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Make the rhubarb topping:<br />
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In a saucepan over medium heat, melt 2 tbsp butter and add the ¾ cup sugar. Stir until it’s syrupy, then add the rhubarb and cook for 2–3 minutes until it starts to soften slightly. Pour the mixture evenly into the prepared pan.<br />
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Mix the cake batter:<br />
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In a bowl, cream together the softened butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.<br />
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In a separate bowl, whisk flour, baking powder, and salt. Alternate adding dry ingredients and milk to the creamed mixture, beginning and ending with dry.<br />
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Assemble and bake:<br />
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Pour the batter gently over the rhubarb topping and smooth it out. Bake for 35–40 minutes, or until a toothpick comes out clean from the center.<br />
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Flip it! Let the cake cool in the pan for about 10 minutes. Run a knife around the edges, place a plate over the top, and carefully flip. Give it a little tap and lift the pan off slowly. Voilà!<br />
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Serve:<br />
<br />
Top with whipped cream, a scoop of ice cream, or just a fork and a quiet moment to enjoy.<br />
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[[Category:Desserts]]<br />
[[Category:Cake]]<br />
[[Category:Rhubarb]]</div>Dhanson