Rhubarb Upsidedown Cake


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Serves 9 | Prep Time 20 min | Cook Time 40-45 min

Why I Love This Recipe

Brenda taught Grade 3 at Calgary Christian School during the 1986-1987 school year. Tina Sibanga (the elementary school principal) hosted the last staff meeting of year at her home and served this cake. Rhubarb Upsidedown Cake became a family favorite- a great way to enjoy the rhubarb from our backyard.

(1987)


Ingredients You'll Need

3 tbsp butter or margarine
2 cups cut rhubarb (1 inch pieces)
1/2 cup granulated sugar
5 drops red food coloring

1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup shortening
3/4 cup granulated sugar
2 eggs
1 tsp vanilla
3/4 cup milk


Directions

Preheat the oven to 350 degrees


In a 9 inch square cake pan, melt:


3 tbsp butter or margarine


Stir in:


2 cups cut rhubarb (1 inch pieces)


1/2 cup granulated sugar


5 drops red food coloring


Cover with aluminum foil and bake 8-10 min while preparing the batter below.


Batter


Sift together:


1 1/2 cups flour


2 tsp baking powder


1/2 tsp salt


Cream:


1/2 cup shortening


Beat in:


3/4 cup granulated sugar


Blend in, beating until light and fluffy:


2 eggs


1 tsp vanilla


Add sifted dry ingredients to creamed mixture alternatively with 3/4 cup milk.


Make 3 dry and 2 liquid additions, combining lightly after each.


Turn into the previously prepared pan.


Bake in preheated 350 degrees oven for 40 to 45 min, or until cake springs back when lightly touched. Immediately invert on serving plate and cool 10 min before removing pan.


NOTE: Do not double this recipe (for a 9X13 pan).


Questions, Comments & Reviews



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