Seasons and Suppers · by Jennifer Maloney★ 5.0 (3)
Rhubarb Upside Down Cake
NUTRITION · PER SERVING60M COOK
CAL 19%·PRO 11%
CARBS 49G51% OF CAL
3G FIBER16G OTHER29G TOTAL SUGAR
FAT 19G44% OF CAL
11G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm upside-down cake with rhubarb and jam baked into the bottom, turning tart and sweet when inverted. A homey dessert that works with fresh or frozen rhubarb.
dessertamericanbaked good🥣 mixer🍪 sheet pan🥧 baking dish⚡ microwave🔥 ovenvegetarian
View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 cups fresh or thawed frozen rhubarb (or thawed frozen rhubarb, cut into 1/2-inch pieces)
- 1 Tablespoon unsalted butter (at room temperature, for the pan)
- 1/4 cup strawberry jam
- 1/4 cup white sugar (for the pan)
- 1 1/2 cups all-purpose flour
- 2 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt (reduce to 1/4 tsp if using salted butter)
- 2/3 cup unsalted butter (at room temperature)
- 3/4 cup white sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/3 cup milk
- Icing/confectioners' sugar (for garnish, optional)
At a glance
PER SERVING · TIME 60M
CAL 19%·PRO 11%
CARBS 49G51% OF CAL
3G FIBER16G OTHER29G TOTAL SUGAR
FAT 19G44% OF CAL
11G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 138mg
- Total sugar
- 29g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 245mg
- Calcium
- 74mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 138MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.